Sev Chiwda / Spicy Mixture

While my family go crazy over mixture, I’ve never been too fond of it, but I’ve lately found a new use for mixture, sprinkled over raita or rice and curry, they add a pleasant crunch to any meal. I’ve been addicted to the damn things ever since and reach out for the mixture whenever we have rice.

There are a lot of ingredients, but it’s really easy to make mixture and the home-made version tastes 300% better than store bought.

For the Sev – You’ll need:

  • 2 cups besan flour
  • Pinch of salt
  • Roasted red chilli powder (as hot or mild as you like)
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cumin powder
  • pinch of hing
  • 1 tablespoon butter
  • Water – as needed
  • Oil

Method:
Mix all of the above except the oil. Add the water bit by bit and form a soft dough. Heat oil in a pot, using a murukku or chakli press, press out the dough into the oil in a coil. Flip the coil over and remove from the oil. Drain well on kitchen paper. When you remove the coil, it’ll be soft and noodle-like. The sev will crisp up as it cools. Once cool, place in a large bowl and crush into small pieces.


For the Boondi – You’ll need:

  • 1/2 cup besan flour
  • Water – as much as you need to form a paste with the besan
  • Green food colouring (optional)
  • Oil

Method:
Dissolve the besan in the water to form a thick paste. If using colouring, split the paste into 2 bowls, drop a little green food colouring into one bowl and stir well. Heat oil, scoop the uncoloured paste on to the top of a perforated ladle and using the back of a spoon, rub the paste through. This is drop through the ladle into the hot oil forming little balls. Allow to cook well and the balls should crisp up. Repeat the process with the coloured paste. You’ll have green and yellow boondis ready. Add these to the bowl of sev.


For the Mixture – You’ll need:

  • Salt to taste
  • Roasted red chilli powder (as hot or mild as you like)
  • 2 tablespoons poha
  • 2 tablespoons peanuts
  • 1 tablespoon channa dal (soaked in hot water for about 10 minutes)
  • 1 sprig curry leaves – remove stalk
  • 1 dried chilli – slice into fine pieces (use a scissors to snip, you’ll find it easier to handle)
  • Oil

Method:
Heat oil, add poha, they will fluff up and go crisp. Scoop out and add to sev and boondi mix. In the hot oil, add peanuts and dried chilli pieces. Fry till crisp, remove and add to sev mix. Add curry leaves and channa dal into hot oil (careful, oil will splutter madly for a few seconds) – scoop out and add to sev mix.

Sprinkle salt and red chilli powder over the sev mix, stir well. Enjoy!

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