kerala mixture

• Peanuts with skin – ¾ cup
• Kadala parippu, Split Channa Dal – ¼ cup
• Curry leaves – 2 sprigs
• Red chili powder – ¼ – ¾ Teaspoon, according to your taste
• Asafoetida powder – 1 or 2 pinch
• Oil for deep frying
• Salt to taste

For Sev:

• Kadalamavu/Besan flour – 2 cups
• Red chili powder – ½ Teaspoon
• Turmeric powder – ¼ Teaspoon
• Asafoetida powder – 2 pinch
• Water as needed for mixing
• Salt to taste

For Boondhi:

• Kadalamavu/Besan flour – ¾ cup
• Red chili powder – ¼ Teaspoon
• Turmeric powder – 1 pinch
• Asafoetida powder – 1 pinch
• Water as needed for mixing
• Salt to taste

Sev Preparation:

1. Take all the ingredients ‘for sev'(except water) in a bowl, mix together the ingredients by slowly adding water and make a soft dough.
2. Heat oil in a pan; When heated lower the flame.
3. Put the prepared dough in a string hopper/idiappam mould/seva as batches and press it into the hot oil in circular motion.
4. Fry each batch till golden in color; Don’t forget to flip in between. The frying time is pretty quick, so be aware of over-browning.
5. Drain using a slotted spoon and keep in a kitchen towel to remove the excess oil and allow to cool.
6. Then crush the ‘sev’ using your hands and set aside.

Boondi Preparation:

1. Take all the ingredients ‘for boondi'(except water) in a bowl, mix together the ingredients by slowly adding water and make a soft batter like dosa batter.
2. Heat oil in a pan; When heated lower the flame.
3. By using a perforated spoon/pan gently pour the prepared batter into the hot oil as batches. Make sure that it is not overcrowded.
4. Fry till golden in color and crispy; The frying time is pretty quick, so be aware of over-browning.
5. Drain using a slotted spoon and keep in a kitchen towel to remove the excess oil and allow to cool; Set aside.

Mixture preparation:

1. Put peanuts to the hot oil; Fry till the skin turns to light golden brown. Don’t over-fry it. Drain using a slotted spoon and set aside.
2. Put channa dal/kadala parippu to the hot oil; Fry until it fetches a light golden color. Drain using a slotted spoon and set aside.
3. Add curry leaves to the oil and fry till crispy. Drain using a slotted spoon and keep aside.
4. Add the prepared sev, boondi, fried peanuts, fried channa dal, fried curry leaves, red chilli powder, asafoetida, salt(if required) and combine well.
5. Allow to cool completely and store it in an airtight container.

Yield: Makes about 500 Gms(approx:) of mixture.