This is yet another classic South Indian breakfast dish. Rice Noodles or Shavige Baath is a favourite in every South Indian home. The traditional dish typically calls for home-made rice noodles which according to me stands out in taste as compared to the store-bought ones.
I remember my mom & grand-mom making rice noodles from scratch. It is a very time consuming & laborious. So, it was reserved for special occassions like a birthday, a festival or a holiday when all of us at home could’nt wait to savour them.
There are various versions of Shavige Baath, like This which my mom-in-law makes & there is a sweet version to it too with jaggery. But I prefer the savoury version.
This one is my absolute favourite. It calls for very basic ingredients & makes a very satisfying breakfast. I recommend that you give this version try. It is quite different from the usual onion or mixed vegetable version of rice noodles.
The recipe for home-made rice noodles will follow later. I have made this using the store-bought ones. Hope you guys like it . . .
Preparation Time: 20 mins
2 cups rice noodles – I used store-bought
1/2 cup grated coconut – fresh/frozen
4-5 green chillies
1 1/2 tsp mustard seeds
A huge sprig of cilantro
A handful of curry leaves
A big pinch of turmeric
A handful of groundnuts
2 -3 tbsp – lemon juice
Salt as per taste
2 tsp oil
Boil about 4 cups of water in a large vessel. once it start boiling, add a tsp of oil turnoff the stove
Add rice noodles & cover it. Let it cook for a minute & NOT any more than that
Transfer cooked noodles to a colander & run cold water it. Keep aside & let it cool
Grind together grated coconut, green chillies, cilantro, curry leaves mustard seeds into a smooth paste without adding too much water
Heat a heavy bottomed pan & add oil. Add mustard seeds, groundnuts & turmeric & let it roast well & turn off the stove
Add the ground paste, cooked noodles along with salt to the tempering
Add lemon juice & mix well. You can add another teaspoon of oil at this point if required
Garnish with chopped cilantro.
Serve with Coriander Chutney . . . Enjoy !