Kerala Mixture

Name: Kerala Mixture
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Cuisine: Indian (Kerala)
Ingredients: 1 cup gram flour sev (omapodi, 80g); ½ cup roasted peanuts (70g); ½ cup roasted split chickpeas (dhaliya, 60g); ½ cup roasted split gram (moong, 60g); ¼ cup fried curry leaves (10g); ¼ cup fried garlic cloves (20g); 3 tbsp ghee or oil (45ml); 2 tsp salt (10g); 1 tsp chili powder (3g); ½ tsp turmeric powder (1g); ¼ tsp asafoetida; Oil for frying sev (1.5 cups/360ml)

🍗 Non-veg📊 Medium

Traditional 31. Kerala Mixture recipe

⏱️15 minPrep

🔥20 minCook

🕒35 minTotal

🍽️8Serves

🧺 Ingredients

👩‍🍳 How to make Kerala Mixture

Fry sev (5 mins, high heat): Heat 1.5 cups oil to 330°F/165°C. Slowly release 80g gram flour sev (using sev maker) into hot oil in thin streams. Fry 2-3 minutes until crispy and light golden. Drain on paper towels. Cool.
Fry curry leaves (2 mins, medium heat): Heat 1 tbsp ghee in pan. Add 10g fresh curry leaves. Fry 1-2 minutes until crispy and fragrant. Drain on paper towels.
Fry garlic (3 mins, medium heat): Heat 1 tbsp ghee. Add 20g garlic cloves. Fry 2-3 minutes until golden and crispy. Drain on paper towels.
Toast nuts and legumes (5 mins, medium heat): Heat 1 tbsp ghee in large pan. Add 70g peanuts, toast 2 minutes. Add 60g dhaliya and 60g moong, toast 2 minutes. Cool.
Mix all ingredients (5 mins, room temperature): In large bowl, combine fried sev, fried curry leaves, fried garlic, toasted peanuts and legumes. Add 10g salt, 3g chili powder, 1g turmeric, ¼ tsp asafoetida. Toss well to distribute spices evenly.
Cool and store (5 mins, room temperature): Cool completely before storing in airtight container (lasts 2-3 weeks).

📖 Cultural notes

Kerala mixture is a festival snack combining roasted and fried ingredients; each component must be fried separately to achieve perfect crispness. ---

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