South Indian mixture, also known as Madras mixture, is an iconic crispy Diwali savory snack packed with crunchy omapodi, kara boondi, roasted peanuts and fragrant curry leaves. Here is an easy, authentic Tamil Nadu style South Indian mixture recipe made with step-by-step photos!
South Indian Mixture recipe also known as Madras Mixture was in my try list for years. So I am starting my Diwali recipes with this must try Diwali Mixture recipe. Some people call it as micher in Tamil. This Tamilnadu mixture is a combination of Omapodi, Karaboondi, Fried Aval / Poha, cashew nuts, peanuts, curry leaves mixed with spice powders like salt, red chilli powder and hing. This South Indian style mixture recipe is sold as Madras mixture in sweets & snacks shops and in popular hotels like A2B, Salem Lakshmi sweets etc.
In this mixture, I have also added small maida biscuits which is fondly called as mixture biscuit. When I was a kid, I used to pick these biscuits from the pack of mixture and savor it. I am not a big fan of South Indian mixture but my husband, daughter and father in law loves it. I love North Indian mixture which is called as Chivda or Namkeen a lot as it has many dried fruits and nuts.
Every year during Diwali, I try to make a batch of mixture just for my family. Last year I made this recipe and took a video as well. But I couldn’t share it in my blog. So this year, I thought of starting Diwali recipes with this yummy snack. Soon I will try to post a North Indian namkeen recipe.
Check out my 35+ Diwali Snacks Recipes collection.
Quick Notes for US & Abroad Kitchens
- Aval / Poha Selection: Use thick aval (thick poha) for crisp results. Deep fry the aval in a fine stainless steel mesh strainer submerged in hot oil so the flakes expand quickly without scattering or absorbing excess oil.
- Store-Bought Shortcuts: For busy festive days, plain unsalted boondi and plain sev from Indian grocery stores (like Patel Brothers) can be combined with freshly fried peanuts, roasted gram dal, cashews and curry leaves, then tossed in the spice mix.
- Tossing Spice Powders: Add the red chilli powder, hing, salt and a pinch of sugar while the fried nuts and curry leaves are still warm. The residual oil helps the seasonings coat every element evenly without clumping.
- Storage & Shelf Life: Allow the mixture to cool down completely to room temperature before transferring to an airtight steel or glass container. Kept in a cool, dry pantry, it stays wonderfully crunchy for up to a month.
Mixture Recipe | South Indian Madras mixture recipe
Ingredients
- 2 cups Oma podi (approx. 100 g / 3.5 oz)
- 1 cup Kara boondi (approx. 75 g / 2.6 oz)
- ½ cup Maida biscuit / Mixture biscuit (approx. 50 g / 1.7 oz)
- 2 tbsp Cashew nuts (approx. 20 g / 0.7 oz)
- ¼ cup Roasted peanuts (approx. 35 g / 1.2 oz)
- ¼ cup Roasted gram dal / Daliya / Pottukadalai (approx. 30 g / 1 oz)
- ½ cup Poha / Aval (thick poha, approx. 30 g / 1 oz)
- Curry leaves few
- Cooking oil to deep fry
- 1 tsp Red chilli powder
- Salt as needed
- ¼ tsp Hing
- ¼ tsp Sugar
Instructions
- Make Omapodi. Break oma podi into small pieces. Collect in a big bowl in which you are going to make the mixture.
- Make Karaboondi and collect in the same bowl.
- Make maida biscuit and add to the bowl. You can also make butter murukku and add to it. But it is optional.
- Deep fry thick aval till crispy and drain in a tissue paper. Deep fry peanuts, roasted gram dal till golden in color. Remove in the tissue paper.
- Next deep fry cashew nuts and collect in the tissue paper. Lastly deep fry few curry leaves and set aside.
- Transfer everything to the wide bowl. Add little salt, red chilli powder, hing and sugar.
- Cool down everything completely. Store in an air tight box. Enjoy up to one month. Use clean, dry hands while handling.
Notes
- Oma podi and kara boondi is a must in South Indian mixture.
- Mixture biscuit, Butter murukku is optional.
- You can adjust the quantity of peanuts, cashews and roasted gram as per your wish.
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Try this yummy South Indian mixture recipe and enjoy for this Diwali !
