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.

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