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hi,
This is a famous Tiffin in Darshinis in Bangalore, everybody loves this, as it is quite spicy and goes well with coconut chutney or Raitha. I have used Dragon Shavige which I had bought it from India It is a very good one & comes out very well, You can use which ever you get in the shops you visit. These are not the regular shavige or vermicilli which you make payasam with but this is Rice Shavige ,it comes out really nice, I noticed the other day in Tesco that they sell ready made rice shavige which is cooked with olive oil and some herb which I forgot, My husband had got it once & it came out well with that too.
When I go to India, My mother will always make Othu Shavige, and prepares as the same way i have done here, but then othu shavige is freshly made with Rice flour & has a great taste to it!! and it absolutely makes a lot of difference, as it is quite a tedious job you do not make it everyday and is done occasionally, and also you should have a shavige press, which is different kind of instrument which is especially used for this. This is an alternative & easy method to do it & can be prepared in minutes.....,
SHAVIGE BATH ( RICE VERMICELLI BATH)
SHAVIGE BATH ( RICE VERMICELLI BATH)
Ingredients:
- 300 gms Rice vermicelli (Dragon Shavige)
- 1 to 1 &1/2 fresh coconut Gratings
- 100 to 150 gms mixed vegetables (peas,carrots, beans,capsicum,onion etc.,)
- salt to taste
- desired quantity of lemon or lime juice
- 6 to 7 sprigs of coriander leaves finely chopped
Seasonings:
- 3 to 4 tbsp of oil
- 1 tsp of mustard seeds
- 2 to 3 tbsp channa dal
- 2 to 3 tbsp of urad dal
- 1 sprig of curry leaves
- 5 to 6 Green chillies
- a pinch of turmeric powder
METHOD:
- Take sufficient water in a vessel, heat water add vermicelli into just like noodles, cook for 5 to 10 minutes, alternatively you can bring the water to boil, then add vermicelli put off the stove & close it with a lid for 20 to 25 minutes. (But, some of them get cooked within 10 minutes).
- Drain out all the water from it through a very small holed sieve, or else they escape out!!
- Pour cold water over it, and leave for some time, once water gets completely drained out, squeeze the water out from it and spread it, actually you can use it immediately also.
- Take a wok, heat oil, add the seasonings as usual, (here I have written 5 to 6 green chillies please use chillies as your desirability as some times even 1 to 2 will so spicy! check & use!!! ).
- According to the usage of chillies, squeeze lemon juice and add, just like you add to chitra anna (Lemon Rice), The dish must have the spiciness & the tanginess in equal proportion then only it will be grt to taste!!!
- Then add the cooked vermicelli, salt to taste, & finely chopped coriander leaves & coconut mix well, leave in the wok for few minutes, so that let it absorb all the ingredients.
- Put off the stove. Now it is ready to eat, Serve it with coconut chutney.
