South Indian Vermicelli | Shavige
Shavige is a type of Indian vermicelli made with rice or wheat. Quick and easy! Perfect for a savoury breakfast in the morning.
What you will need:
1 cup Roasted Indian Vermicelli
1 cup mixed vegetables (chopped carrots, green beans and/or peas)
1 teaspoon Fresh grated coconut (or dried coconut flakes)
1 teaspoon lime juice (or more if you life)
Fresh coriander leaves to garnish
1/2 teaspoon Mustard seeds
1/2 teaspoon Cumin seeds
1/2 tablespoon Split Bengal gram
1 Dried red chilli
1 tablespoon oil (any flavourless oil)
Salt to taste
A pinch of turmeric
How to make:
Start by heating a table spoon of oil in a pan. Add the ingredients for tempering: mustard seeds, cumin seeds, and bengal gram.
Once the mustard seeds have cracked and the bengal gram has fried to golden brown, add the red chilli.
Notice the dried red chilli releasing its spicy flavour as the oil turns red! Now add all the veggies.
Add salt and a pinch of turmeric and fry for a minute or two.
Add 1 1/2 cups of water and bring to boil. (If using dried coconut flakes, add them now.)
Add the roasted vermicelli and cover the pot/pan with a lid for 5-6 minutes. (Do not lift the lid in between.)
The vermicelli has doubled in size and absorbed all the water, now add the fresh coconut, lemon juice and fresh coriander leaves and give a gentle mix before serving.
Tips: If you can’t find roasted vermicelli, it is very easy to roast it. Just heat a pan and dry roast the vermicelli until colour changes slightly to a golden brown. This recipe also works for regular vermicelli or thin rice noodles. Just break the pasta/noodles into tiny one inch strands before boiling.