Wednesday, December 30, 2009

Shavige Oggarane (Lemon Flavored Rice vermicelli)

Misty mountains, birds chirping, cool breeze, mountains & paths filled with lush green grass, small streams with crystal clear water..., all these are some of the amazing beauty of Malenadu (a region in Western Ghats). Monsoon creates magic here & this place becomes a paradise on earth.
I have loads of memories attached with these places. Though I have spent my childhood days in cities, I never missed to come here during holidays. I used to envy my cousins who spent all the time there. Even now, the very thought of visiting these places makes me rejuvenated. During my visit to India this time, I did visit some of these places but could not spend much time.

Whenever I visit my aunt's place in Malenadu, she serves me home made akki shavige/shamige (rice vermicelli). She prepares the tangy lemon shavige as she knows that it is a hot favorite for many of us. Here in Singapore, I do not have the instrument to prepare akki shavige. Hence, I have used store bought rice noodles/vermicelli.

Ingredients: (Serves 2-3)
For noodles
Rice noodles: 200 gms
Water: 1 liter
Salt: According to taste
For tempering/oggarane
Oil: 2 tbsp
Mustard Seeds: 1/2 tsp
Urad dal: 1.5 tsp
Channa dal/gram dal: 1.5 tsp
Groundnuts/Peanuts: 2 tbsp
Green chilli: 3-4nos
Curry leaves: 2 strings
Turmeric: 2 big pinches
For garnishing
Coconut: 3-4 tbsp
Coriander leaves/cilantro: 2 tbsp (finely chopped)
Other ingredients
Lemon juice: 4-5tbsp (adjust accordingly)

  1. Boil water in a broad pan. Add salt. When water starts boiling, add the rice noodles & cook according to the package instructions. (I normally cook for 3-4 mins). When noodles become soft, turn off the heat & let the noodles sit in hot water for another minute.
  2. Drain the hot water & run the noodles under cold water. Break the noodles into manageable size.
  3. Allow it to cool.
  4. Meantime, prepare the tempering. Heat oil in a pan. When oil is hot, add mustard seeds. When mustard seeds splutter, add urad & channa dal. When dal turns golden, add ground nuts & roast till the nuts turn golden brown. Add green chilli, curry leaves, turmeric & turn off the heat.
  5. Pour this tempering over the noodles, adjust salt. Add lemon juice, coconut, coriander leaves to the noodles. Mix then thoroughly.
  6. Serve it with chutney, pickle or as is.


  1. All the pics are EYE CATCHING for sure..... Malenadu 1st pic is very enthralling...I have saved it for my wallpaper.... & but of course, the semige.... No need to speak of it... One the pic says it all.....& the truth that it is eye catching..... reveals all the goodness of it....

    Happy Celebrations!!!!

    Wishing You & your family a very happy year ahead....


  2. Beautiful clicks! Looks so serene and relaxing!

  3. The rice noodles look so delicious. Love your photos too, feel like getting lost in that Green beauty.

  4. malenaada isirianna namagella kanthumba thorisiddakka bahala vandanegalu, O' that is real beauty, and with shavige oggarane, baayalli neeruthide kanri, beautiful clicks

  5. slurrrrrp........enu nenapu maadibitri sushma...eega tinno aase agtha ide photo nodi :)

  6. I love those freshly pressed akki shavige..nothing beats its taste...same here,even I dont have that shavige presser so even I rely on these ready vermicelli where we hv to compromise for taste

  7. Beautiful click...come out so clear...looks delicious as well...and wish u and ur family a very happy new year..

  8. Dear Sush
    I am a regular at your blog..This dish ( temple dish) is great..I love it.
    Happy New year to you and family

  9. I loved the pictures. Happy New Year.

  10. I love lemon sevai a lot,I make fresh idiyappams and make these,I can eat a lot,realy ;) Looks so beautiful!



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