Tamil Nadu

Madras mixture

Name: Madras mixture
Total time: 45 min
Yield: 10 servings
Cuisine: Tamil
Ingredients: 1 cup omapodi sev; 1 cup kara boondi boondi; 1/2 cup peanuts; 1/3 cup pottukadalai roasted chana dal (roasted split chickpeas); 1 cup thick poha poha (flattened rice); 3 tbsp cashews; 2 sprigs curry leaves; 5 cloves lightly crushed garlic; 1 1/2 tsp red chilli powder (indian red chili powder); a pinch asafoetida; 3/4 tsp salt; Cooking oil (vegetable oil), about 500 ml for frying, about 3 tbsp absorbed

Sev, boondi, peanuts, fried poha and curry leaves. Every crunch in one tin.

45 minTime

7 gProtein each

mediumSpice

The mixture tin2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

254kcal

7 gprotein

3 gfibre

45minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Sev1 cup omapodi

Boondi1 cup kara boondi

Peanuts½ cup

Roasted chana dal (roasted split chickpeas)⅓ cup pottukadalai

Poha (flattened rice)1 cup thick poha

Cashews3 tbsp

Curry leaves2 sprigs

Garlic5 cloves, lightly crushed

Red chilli powder (indian red chili powder)1½ tsp

Asafoetidaa pinch

Salt¾ tsp

Cooking oil (vegetable oil)about 500 ml for frying, about 3 tbsp absorbed

Method

6 steps

1Heat the oil in a kadai, no more than half full, to 170°C. Fry the poha in a fine sieve lowered into the oil, a handful at a time.
2Fry the peanuts until they crackle, then the cashews until pale gold. Drain each.
3Fry the garlic, then the curry leaves for a few seconds, standing back as they splutter.
4In a large bowl combine sev, boondi, roasted chana and everything you fried.
5Sprinkle chilli, asafoetida and salt and toss gently with your hands.
6Cool completely before storing airtight.

Serve it like this

Serve in small steel bowls with tea, or pack into tins for guests.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tamil Nadu

Madras mixture

Sev, boondi, peanuts, fried poha and curry leaves. Every crunch in one tin.

45 minTime

7 gProtein each

mediumSpice

The mixture tin2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

254kcal

7 gprotein

3 gfibre

45minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Sev1 cup omapodi

Boondi1 cup kara boondi

Peanuts½ cup

Roasted chana dal (roasted split chickpeas)⅓ cup pottukadalai

Poha (flattened rice)1 cup thick poha

Cashews3 tbsp

Curry leaves2 sprigs

Garlic5 cloves, lightly crushed

Red chilli powder (indian red chili powder)1½ tsp

Asafoetidaa pinch

Salt¾ tsp

Cooking oil (vegetable oil)about 500 ml for frying, about 3 tbsp absorbed

Method

6 steps

1Heat the oil in a kadai, no more than half full, to 170°C. Fry the poha in a fine sieve lowered into the oil, a handful at a time.
2Fry the peanuts until they crackle, then the cashews until pale gold. Drain each.
3Fry the garlic, then the curry leaves for a few seconds, standing back as they splutter.
4In a large bowl combine sev, boondi, roasted chana and everything you fried.
5Sprinkle chilli, asafoetida and salt and toss gently with your hands.
6Cool completely before storing airtight.

Serve it like this

Serve in small steel bowls with tea, or pack into tins for guests.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Madras mixture

Make it your way

Ingredients

Method

Madras mixture

Make it your way

Ingredients

Method

Make it a meal