Akki Shavige -- South Indian Rice Noodles
Tuesday, March 08, 2016
I love Shavige/Semiya/Indian Noodles, especially Rice Shavige with loads of coconut & a generous dose of coconut chutney on the side. Totally my kind of breakfast.
Traditionally Rice Noodles are made fresh from scratch. It is a very time consuming process & is almost impossible to make it in a regular basis & that too when you need to pack that tiffin box by 7AM. That is when these instant dried Shavige come handy.
I always stock a packet or two of these instant Shavige/Semiya & this gets rustled up within 20 minutes.
There are various brands of instant rice shavige available in the market. Some of the good ones are Dragon, Anil, Concorde, MTR. I like using Dragon & MTR since they are slightly thicker & I love the texture
YOU WILL NEED:
There are various brands of instant rice shavige available in the market. Some of the good ones are Dragon, Anil, Concorde, MTR. I like using Dragon & MTR since they are slightly thicker & I love the texture
YOU WILL NEED:
HOW TO:
In a large pot, bring about 5 cups of water to boil. Add a teaspoon of salt & a teaspoon of oil. When the water comes to a rolling boil, turn off the heat. Add Rice Noodles & cover. After about 2 minutes, drain using a colander. Rinse under cold water, add a tsp of oil over the Shavige so that they don't stick to each otherr once cool & set aside for the remaining water to drain
Heat oil in a small pan. Slit the green chilies lengthwise. Add the chilies in the pan & fry for minute until the chilies are blistered. Carefully remove them & grind with the other ingredients along with some salt
Grind all the ingredients mentioned in the 'To Grind' List, into a smooth paste without adding any water.
In a large pan, heat 2 tsp oil. Crackle mustard seeds & add all the other ingredients mentioned in the 'To Temper' list. Add the ground paste & fry for about 2 minutes. Turn off the flame. Add cooked shave/noodles & mix gently with a fork.
Add lime/lemon juice & check for salt. Mix well. I use my hands to mix them evenly. Garnish with fresh chopped coriander. Add fresh grated coconut too if you are a coconut lover like my husband
This is usually served at room temprature. There is no need to reheat
NOTE:
You can grind the coconut, chilies, mustard & turmeric into a paste a freeze. It should stay well for a month.
Do not skip adding mustard seeds. They add a great flavour
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