Shavige Bath

Name: Shavige Bath
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 200 g rice vermicelli (plain, broken if very long); 1 l water (for boiling); 1 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp urad dal; 0.5 tsp chana dal; 2 pcs green chili (slit); 1 inch ginger (finely chopped); 8 pcs curry leaves; 1 pcs onion (small, thinly sliced); 50 g carrot (finely chopped); 50 g beans (finely chopped); 50 g peas; 0.5 tsp salt; 1 tbsp lemon juice; 2 tbsp coriander leaves (chopped); 2 tbsp coconut (fresh, grated)

RATING

4.6/5(118)

TASTE SCORE

7/10

Light, fluffy rice vermicelli tossed with a simple South Indian tempering, vegetables, and a squeeze of lemon. It is a gentle, comforting breakfast dish that feels fresh, savory, and easy enough for busy mornings.

PREP

15m

COOK

15m

SERVES

1 KATORI

285 cal

SERVINGS

METHOD · 7 STEPS

boil · ~5 min
Boil the rice vermicelli.
1.Bring water to a boil in a pot.
2.Add the rice vermicelli and cook until just tender (2-3 min).
3.Drain well and let it sit for a few minutes so the strands stay separate.
TIPDo not overcook the vermicelli or it will turn sticky when mixed.
prep
Prepare the vegetables and seasonings.
Slice the onion, chop the carrot and beans finely, slit the green chilies, chop the ginger, and keep the peas, curry leaves, lemon juice, coconut, and coriander ready.
temper · ~3 min
Make the tempering.
1.Heat oil in a pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add urad dal and chana dal and cook until lightly golden.
4.Add curry leaves, green chili, and ginger and cook for 20-30 seconds.
TIPKeep the heat medium so the dals turn golden without burning.
saute · ~7 min
Cook the onion and vegetables.
1.Add onion and sauté until it turns soft and lightly translucent (2-3 min).
2.Add carrot, beans, peas, and salt.
3.Cook until the vegetables are just tender but still bright (3-4 min).
mix
Toss in the vermicelli.
Add the cooked rice vermicelli to the pan and toss gently so the tempering and vegetables coat it evenly without breaking the strands.
garnish
Finish with lemon, coconut, and coriander.
Turn off the heat and mix in lemon juice, grated coconut, and coriander leaves.
serve
Serve the shavige bath warm.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the vermicelli completely and let it steam off for a few minutes before tossing, so the strands stay separate.
2
Break very long vermicelli into shorter lengths before boiling for easier mixing and cleaner serving.
3
Toast the urad dal and chana dal only to light golden; if they darken too much, the tempering will taste bitter.
4
Keep the vegetables finely chopped so they cook quickly and blend evenly through the delicate shavige.
5
Add lemon juice only after switching off the heat to keep its fresh brightness and avoid any slight bitterness.
6
Toss with two forks or a wide spoon very gently, because rice vermicelli can break if stirred aggressively.
7
If making ahead, cool it uncovered first, then refrigerate and reheat with a small sprinkle of water to loosen the strands.