The North Indian namkeen mixtures are made with thin sev and we can see this trend in Chennai mixture too. Most of those namkeens contain a hint of sweetness. But there is one more mixture variety from my native place, which may not be much popular, but I like it very much. I have seen this kind of mixture in Kerala too. This mixture should be made with thick sev and the spice level should be high. We call it as 'Thisayanvilai mixture'. One of our good relatives, AnnaPazham paatti used to buy this for us. This mixture would be packed in palm leaf containers (olai petti) and that adds more glamour to it.
I tried to create it at home and it turned out to be a great success. Should I say hubby dear and me enjoyed this mixture throughout that weekend with tea!
 |
| Tamilnadu's village style mixture |
 |
| Omapodi and kaara poonthi |
 |
| plantain chips |
 |
| soaked channa dal |
 |
| frying the channa dal |
 |
| fried peanut, curry leaf, channa dal |
 |
| Every goodness in one bowl together, the MIXTURE |
 |
| After mixing the snacks together... |
 |
| Fruit of my work ♥ Mixture stored in airtight container.....for snack time ! |
Ingredients:
Omapodi (thick sev) - 1/4 kg (or) crushed - 2 cups
kara boondi - 1/4 kg (or) 2 cups
banana chips - from one plantain (or) 100 gms
peanut (ver kadalai)- 1 cup (or) fried masala peanut - 1 cup
channa dal (kadalai paruppu) - 1/2 cup
murukku - 1 or 2 (optional)
curry leaf - few
garlic - 4 cloves
red chili powder - 1 tbsp
hing - 1/2 tsp
salt - to taste
oil - for deep frying
Method:
1.Prepare the omapodi, boondi, chips ahead. I suggest making them a day ahead. Buying them from store is also a good option. Gently crush the omapodi into medium size pieces.
Put them all together in a wide mixing bowl.
2.Soak the channa dal for 4 to 5 hours. Drain water. Pat dry in a fresh kitchen towel. Let it dry in room temperature for 30 minutes. Heat oil to deep fry in a wok. Deep fry the channa dal.
Add this to the bowl.
3. Fry the masala peanuts. My recipe would be for baking, but use the same ingredients and deep fry them for mixture. Put this with other items in the bowl. We can simply fry the peanuts too (like me). If we add masala peanuts, then it gets the touch of kovilpatti mixture.
4. In the same hot wok, fry a handful of curry leaves to crispy. Put that to the mixing bowl.
5. Peel and crush coarsely few cloves of garlic. Fry till crispy. Add to the bowl.
6. Now add some crushed murukku to the bowl.
7. Then add chili powder, hing , salt to all those items in the mixing bowl. Mix well using a spatula or hands. Check and add salt little by little as many already contain salt.
8.Let cool and store in air tight containers.
Village style mixture is ready !
Serving suggestion:
Serve as snack with coffee or tea.
In my house, we enjoy this with sambar rice too.
Note:
*The difficult to make ingredients like sev (omapodi), kara poonthi, chips, fried peanut can be bought as readymade from any Indian grocery store and this snack can be made in a jiffy.
2 comments:
Super aa irukku. I will try during Diwali :)
Perfect tea time snack. Love it
Post a Comment