Another typical South Indian breakfast teamed up with a cup of hot filter coffee , that’s breakfast to me !
As I reminisce those days of shavige making , wow it used to be a whole day of twisting the shavige machine and those rice noodles used to taste amazing all by itself. The machine used for this purpose used to be so tall like a pelican and used solely to make Shavige (noodles) . Every households proud possession !! If you are a South Indian, well you know it’s worth. It used to be a early morning saga, making the dough and getting it started off. Since it was made for breakfast, it better start early in the morning.The rice flour is dumped in boiling water with salt and oil, cooked to perfection and the hot rice dough kneeded until soft. Hands would look like red mehendi blotched due to the heat. The dough is put in those tall machines and it’s time to show your muscle might. It had to be squeezed from one end and those noodles would pour out on the other end where there is another person just collecting the noodles. And this process is repeated for the rest of the dough.Then there used to be always 2 types of Shavige made. One being sweet and the other being spicy. The sweet one is topped with payasa/kheer made of coconut and the spicy having the masala shown in this recipe.
Fast forward to this day , nobody has the time and patience like our moms used to have. Everything needs to be instant without much effort but still keeping the traditional taste alive. The best bet would be this. Here in this recipe I have used MTR brand roasted vermicelli. This is made with wholewheat flour and pre roasted. This is important since you don’t want to end up on a gloopy mess. You can also use a rice flour based pre made noodles and it tastes good too but the taste will change accordingly. You can either make this by mixing the masala to the boiled vermicelli and add the tadka or tempering on top of it. This is the traditional method where the noodles and the masalas are not cooked. And the next method ,here where I add the masala to the tadka and it is cooked for a few minutes. Both taste good in its own way , follow what you like .
Serves 3-4 people
1 Cup (225gms) vermicelli, roasted MTR brand works best
salt to taste
water to boil
1 teaspoon + 2 tablespoons oil
1 cup frozen peas or boiled peas
1 teaspoon lemon juice
Masala to grind
1/4 th cup fresh coconut
3-4 green chillies
1/2 teaspoon hing/asafoetida
1 teaspoon mustard seeds
1 tablespoon channa dal
1 tablespoon urad dal
1 teaspoon mustard seeds
few curry leaves
1/2 teaspoon turmeric
2 tablespoon peanuts
- in a big deep pot add lots of water .
- add salt and 1 teaspoon oil.
- bring to a boil on medium high flame.
- when the water is boiling add the vermicelli .
- allow it to cook until you can break a vermicelli by hand easily. It should be soft but not mushy.
- drain the water inns colander and wash the vermicelli in cold water to prevent it from sticking to each other.
- in a pan , heat 2 tablespoons oil .
- add peanuts and fry until crisp.
- remove them and keep aside.
- now add channa dal, urad dal, mustard seeds and allow them to roast and crackle.
- add curry leaves and turmeric.
- add the ground masala and fry for a minute.
- immediately add the frozen peas and mix it well with the masala.
- now add the boiled vermicelli and salt to taste.
- mix it all well .
- switch off the flame and add lemon juice.
- add fried peanuts and mix.
- serve hot with a cup of steaming filter coffee !!
- MTR toasted vermicelli works best but you can use any rice flour based vermicelli too.
- instead of frozen peas you can add finely chopped carrots, capsicum and beans too . But be sure to pre boil carrots and beans. Capsicum can be added while frying the Masala as we don’t want cooked soggy Capsicum,
- cooking time varies for different brands of vermicelli . So always check from time to time while cooking. Read the package instructions before cooking.