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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.

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