Coconut Shavige/Coconut Sevai

Whenever akki shavige/rice noodles were prepared at home, my mom used to prepare two types of savory dishes out of it. I have blogged about the first one, shavige oggarane. Here comes the second, a mildly spiced akki shavige oggarane.

This dish is a little similar to tuppanna(Ghee Rice - recipe coming soon) & is a perfect dish for a festive day(Because it has no onion & garlic!!)

Serves: 3-4
Preparation time: 5 mins
Cooking time: 5 mins

Ingredients:
Rice noodles: 200gms
Water: about 1.5 liters
Salt: As needed

For tempering:
Oil: 1.5 tbsp
Mustard seeds: 1/2tsp
Urad dal: 2 tsp
Cashew nuts: 1 tbsp, slit (mom uses peanuts)
Green chilies: 4 nos, more or less (chopped)
Curry leaves: 2 strings, about 10-15 nos
Asafoetida: a big pinch
Grated coconut: 1/2 cup, fresh
Salt: as needed

Method:

• Cook the rice noodles as per the package instructions. Normally rice noodles is cooked in heavily salted boiling water for 3-4mins. When noodles become soft, turn off the heat & let the noodles sit in hot water for another minute.
• Drain the noodles & run the noodles under cold water. Break the noodles into manageable size.
• Prepare the tempering. Heat oil in a broad wok. When oil is hot, add mustard seeds. When seeds begin to pop, add urad dal & saute till the dal turns golden. Throw in the cashews & saute. 
• Add the curry leaves, green chilies. Let the curry leaves become crisp. 
• Add the asafoetida, grated coconut & saute the coconut until it leaves out a nice aroma (take care not to brown the coconut). Saute for a maximum of 1 min. 
• Finally add the cooked rice noodles, adjust the seasoning & mix well. 
• Turn off the heat. 
• Serve it warm with a chutney of your choice.

Notes:

• Traditionally this dish is prepared using home made rice noodles/akki shavige. 
• For better results, try to use good quality fresh coconut. 
• Do not saute the coconut for  long !
• Cashew nuts could be replaced with peanuts. 

Karibevu Shavige Oggarane (Rice noodles in curry leaves sauce)

Karibevu shavige oggarane is a modification of curry leaves rice recipe. For more information about curry leaves refer here

Language translations:

Karibevu: Kannada;

Kari/Kadi patta: Hindi;

Karivepaku: Telugu;

Kariveppilai: Tamil

For other language translations refer here.

Ingredients:

Rice Noodles: 200gms

Water: 1.5 liter

Salt: According to taste

For curry leaves paste:

Curry leaves: 1/2 cup (tightly packed)

Urad dal/Split & deskinned black gram: 1.5 tsp

Green chilli: 4-6 nos (adjust according to the heat)

Grated coconut: 1 tbsp (fresh/frozen)

Thick tamarind paste: 1 tsp (Juice extracted from a big grape sized tamarind)

Salt: As needed

Jaggery/ Brown sugar: a big pinch (optional, but recommended)

For tempering:

Oil: 2 tbsp

Mustard seeds: 1 tsp

Cumin seeds: 1/2 tsp

Curry leaves: a string

Turmeric: a pinch

Urad dal: 1 tsp

Peanuts/Groundnuts: 1 tbsp

Chopped cashew nuts: 1 tsp (optional)

Capsicum: 1 medium sized (cut into 1/2 inch cubes)

For garneshing:

Grated coconut: 1 tbsp (optional)

Method:

For curry leaves paste: 

• Dry roast the curry leaves until all the moisture is removed & the leaves become crisp(the curry leaves could alternatively be sun dried or roasted in oven).
• Dry roast the urad dal/black gram until golden brown. Allow them to cool. Make a fine paste of curry leaves, urad dal, green chilli, salt, coconut, tamarind & jaggery. 
• Add few teaspoons of water to make a paste. Do not add too much water. 

For Noodles:

• Cook the rice noodles as per the package instructions. (In case the instructions are not given, try this: 
• Boil 1.5 liters of water in broad pot. 
• Add sufficient salt to the water. 
• When water starts boiling, add the rice noodles, few drops of cooking oil & cook it on a medium heat for 2 mins. 
• Turn off the heat & let the noodles sit in the hot water for another 5-7 mins. Noodles become translucent when done. 
• Drain out the hot water & rinse the cooked rice noodles in cold water to stop further cooking of the noodles). Keep them aside.
• Heat oil in a broad pan, when oil is hot, add mustard seeds, when mustard seeds splutter, add cumin seeds & urad dal. 
• When dal turns golden, add peanuts. Roast peanuts until they are golden brown, follow it by cashew nuts. 
• Add curry leaves & capsicum. Saute the capsicum till half done. Then add in the paste. Saute until the raw smell of tamarind is gone(for 2-3mins, maximum). 
• Break the rice noodles & spread them on a large bowl, add the curry leaves sauce, salt (only if needed); mix the noodles gently.  
• Curry leaves noodles is ready to be served.

Notes:

Do not use dark colored curry leaves to prepare this rice as it could become a little bitter. Try to choose, light colored or freshly picked curry leaves.

Addition of sugar/jaggery reduces the bitterness of the curry leaves.

Curry leaves donot blend well if water is added at the initial stage. Hence, while making the paste of curry leaves, first add the leaves to the mixer jar/spice jar & give it a run(donot add water). Let the curry leaves become a coarse powder, then add all the ingredients & pulse it again to get a smooth paste.

Shavige idli (Vermicelli Idli)

The preparation of shavige idli is very similar to the rawa idli/semolina idli. This idli is normally served with bombay saagu(curry) or vegetable saagu(curry).

Ingredients:
Semolina/Rava: 2 cups
Shavige/Vermicelli: 1 cup (I use Bambino or MTR vermicelli)
Buttermilk: 2 to 2.5 cups
Water: Around 1/2 cup (I didnot measure this)
Salt: According to taste
Grated coconut: 1 tbsp
Baking soda or Eno's fruit salt: 1/4 tsp

For tempering:
Oil: 1 tbsp
Cashew nuts: 2 tbsp (broken)
Gram dal/Channa dal: 1 tsp (optional)
Mustard seeds: 1/4 tsp
Curry leaves: 8-10

Method:

• Dry roast the semolina, vermicelli separately until light brown & allow them to cool.
• Mix together semolina, vermicelli, buttermilk, grated coconut.
• Prepare the tempering. Heat oil in a small pan, when oil is hot, add mustard seeds, when mustard seeds splutter, add broken cashew nuts, channa dal/gram dal & saute until they turn golden brown. Add curry leaves & saute for 5-7secs or until curry leaves become crisp.
• Pour the tempering to the semolina-vermicelli mixture, mix well & keep the batter aside for 30mins.
• After 30mins, the semolina would have absorbed the buttermilk & the batter would have become dry. Add water & adjust the consistency of the batter (a little thicker than the normal idli batter).
• Finally add salt, baking soda to the batter, mix well & pour around 2 tbsp of batter to each idli mould & steam the idlis for 20-25mins on medium heat.
• Serve it hot with a chutney or curry of your choice.

Notes:

1. Ensure to use a little sour buttermilk to get spongy & soft idlis.
2. Baking soda could be replaced with same amount of Eno's fruit salt.
3. Add 1 cup water to 1 cup thick yogurt. Whisk well. 2 cups buttermilk is ready to be used. Keep it outside for 2 hours to make the buttermilk sour.

Other idli recipes here:

Pumpkin idli

Rava Idli/Semolina idli

Mallige idli/Soft idli