Stock Photo: Madras Mixture. Kara Boondi In Glass Bowl Garnished With Curry Leaves.
ID 313944743 © Chennaihussainpictures | Megapixl.com
the image features a glass bowl filled with the delicious Madras Mixture, also known as Kara Boondi, a popular South Indian snack made during the festive season of Diwali. The bowl is garnished with fresh curry leaves, adding a touch of vibrant green. It rests gracefully on a white decorated plate, which contrasts beautifully with the dark brown background.The Madras Mixture is a delightful combination of various edible ingredients. To make this recipe, you will need 1.5 cups of Omapodi, 1.5 cups of Kara Boondi, ¼ cup of peanuts, ¼ cup of fried gram dal, 12 cashews, ½ cup of Aval Poha (flattened rice), 2 sprigs of curry leaves, ½ teaspoon of salt, 1 teaspoon of red chilli powder, ½ teaspoon of sugar, 3 tablespoons of ghee, and ? teaspoon of Asafoetida.To prepare the mixture, begin by making the Oma podi and Kara boondi separately using their respective recipes. For the Kara boondi, it is recommended to omit the optional garnish of black pepper, crushed garlic, and curry leaves, and reduce the salt since it will be added later while tossing the mixture.In a pan, heat ghee or oil and fry the broken cashews first, followed by the peanuts and fried gram dal. Stir constantly to ensure even cooking, using medium flame. The peanuts should be fried until they start popping, being cautious not to burn them. Alternatively, you can use skinless peanuts. Lastly, add the curry leaves and fry the Aval Poha until it turns crispy and golden. You may need to fry the ingredients in batches or use additional oil or ghee.Transfer all the fried items to a mixing bowl and add salt, red chilli powder, and asafoetida. Gently toss the ingredients to combine. Next, add the Kara boondi and broken Omapodi to the mixture and toss again, ensuring all the components are evenly distributed.Allow the mixture to cool completely before adding the sugar. Mix well and transfer the prepared Madras Mixture to an airtight container for storage. It can be stored for up to a week at room temperature.Additional notes: You can customize the mixture by adding other ingredients such as Kara sev, broken murukku, maida biscuits, ola pakoda, thattai broken, or fried channa dal. The recipe specifies the use of 1 cup of besan for making boondi and 1 cup of besan plus ½ cup of rice flour for making omapodi sev. However, these quantities can be adjusted based on personal preference. Thin aval (flattened rice poha) is used in the recipe, and it is recommended to toss it with nuts, curry leaves, red chilli powder, asafoetida, and salt before adding the omapodi and sev. Remember to store the Madras Mixture in an airtight container to maintain its freshness for a week.
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KEYWORDS
madras mixture kara boondi diwali south indian snack recipe glass bowl curry leaves white decorated plate dark brown background traditional festive cuisine deepfried savory crispy flavorful homemade celebration vegetarian edible ingredients garnish culinary food delicious appetizer festival aromatic spices nuts fried gram dal cashews aval poha salt red chilli powder sugar ghee asafoetida preparation instructions cooking mixing toss airtight container shelf life customization besan rice flour thin flattened flavor taste aroma
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