Rice Noodles
Shavige or Rice Noodles is a tiffin variety from the state of Karnataka, prepared using rice noodles, vegetables and South Indian spices.
Ingredients
- 250-300 g Rice Noodles
- 2 tbsp Cooking oil
- 1 tsp Mustard Seeds
- 1 tsp Chana Dal
- Handful Cashew Nuts/ Peanuts
- 2 sprig Curry Leaves
- 2 small Green chillies sliced length-wise
- 1 Onion finely chopped
- ½ tsp Salt adjust according to taste
- 2 tbsp Lemon Juice
- 2 tbsp Grated Coconut (optional)
Instructions
Preparing the Rice Noodles
- Place a large bowl with water and allow it to come to a boil. Add 1/2 tsp salt to this water.
- Once the water reaching a rolling boil, add the dried rice noodles and allow it to simmer on a low flame for a minute.
- Let the rice noodles cook in the hot water for a minute and turn off the flame. Let a minute or 2 pass and take a string of the rice noodle and check if it is done.
- When you see the noodles are about 90% cooked, take a container and drain the water into a sieve. Run the sieve with the cooked rice noodles under cold water to stop the cooking process.
- Let the noodles sit in the sieve and allow all the water to drain out. Let it cool down completely.
Flavouring the Rice noodles
- Place a kadai on low-medium heat. Add two tablespoons of cooking oil. I like to use groundnut oil.
- Once the oil is sufficiently warm (you should not see smoke from the oil), add the mustard seeds and allow it to sputter. Now, lower the flame.
- Next, add the chana dal and cashewnuts. Allow it to brown while sauteing it in the oil.
- Add the curry leaves and sliced green chillies and give it a good mix. Follow it up with the finely diced onion and mix them all together.
- Now, you can add ½ a teaspoon of turmeric powder and a small sprinkle of salt. This will aid in cooking the onions faster.
- Once the onions are soft, you can now add the cooked rice noodles. Season the rice noodles with ½ tsp salt. This is the part which will take the longest time. Turn off the flame and mix all the ingredients thoroughly mix until you have a nice yellow colour on all the rice noodles.
- Squeeze the juice of one whole lemon and mix is well again. Do a taste test and adjust salt accordingly. Your Shavige is ready. I usually allow the Shavige to rest for at least 15 minutes before serving since this allows the noodles to absorb all the flavours well.
- You can serve Shavige with coconut chutney, or sometimes I eat it with a teaspoon of sugar on the side. (Childhood habits)