180gramsAkki Shavige (rice sevai or rice vermicelli or rice seviyan) or about 1.75 cups akki shavige
4.5 to 5cupswaterfor cooking rice vermicelli
1 or 2green chilieschopped
½inchginger- finely chopped, about 1 teaspoon finely chopped ginger
1medium onion- finely chopped
8 to 10curry leaves
12 to 15cashews- halved or whole
4 to 5tablespoongrated coconutor add as required
2tablespooncoconut oilor any oil or you can also use ghee
2 to 3tablespoonchopped coriander leaves
1small to medium lime or lemon- sliced or diced to be served with the upma
salt as required
Cooking Akki Shavige (Rice Vermicelli)
On a high flame bring 5 cups water to a boil in a pan.
Take 1.75 cups rice vermicelli. Add to the boiling water.
Stir gently and cook the sevai on a medium to high flame.
Cook the vermicelli according to the package instructions or until they are cooked well.
It took me around 10 minutes for the sevai to cook on a medium flame.
Drain them in a strainer. Keep the cooked rice sevai aside.
Making Akki Shavige Uppittu
In another pan, heat 2 tbsp coconut oil. You can also use any other oil instead of coconut oil. Add mustard
Seeds and let them crackle.
When the mustard seeds are almost done with the crackling, add 12 to 15 cashews. Cashews can be kept whole or halved.
Saute till the cashew get a bit golden.
Add 1 tsp finely chopped ginger, 1/2 tsp green chilies. Stir and saute for 5 to 10 seconds.
Then add finely chopped onion and 10 to 12 curry leaves.
Saute till the onions become translucent. Don't brown them.
Add the cooked rice vermicelli and stir very well with the rest of the sauteed ingredients.
Season with salt. Stir and add 4 to 5 tbsp fresh grated coconut.
Stir again and serve akki shavige uppittu hot plain or with coconut chutney. Do drizzle some lemon juice while serving. Also garnish with chopped coriander leaves
You can also add lemon juice towards the end and give a final stir. Add lemon juice as per your taste.
You can also add 1 tsp each of chana dal and urad dal in this recipe. These lentils have to be added along with the cashews, when the mustard seeds begin to crackle. Brown them and then add the ginger, green chilies, followed by onions and curry leaves.
For kids reduce the green chilies or skip them entirely.