Shavige / Vermicelli bath
Vermicelli bath, also called Shavige bath, is a savoury meal made with delicate vermicelli strands cooked with a mixture of veggies, spices, and occasionally even a hint of zesty lemon or acidic tamarind. This is the kind of dish that tastes great for any meal of the day, whether you're having a light dinner, a filling lunch, or a substantial breakfast.We'll look at the history of Shavige Bath, offer some advice on how to make it perfect, and take you through an impressive step-by-step recipe in this blog post. Irrespective of your level of experience in cooking, this dish is simple to follow and full of flavour, which will fill your kitchen with a wonderful aroma.So prepare to cook like a pro by rolling up your sleeves! Together, let's go on this delectable adventure and use this amazing Shavige Bath recipe to introduce a taste of South India into your home.
Ingredients
- Ghee -2 Tbsp
- Vermicelli -200 Gms
- Turmeric-1/4 tsp
- Salt-3/4 Tbsp +1/4 tsp
- Onion-2
- Tomato-1
- Green Chilli-3
- Few Coriander leaves
- Carrot-1/4
- Beans-5
- Grated Coconut-1/2 cup
- Oil-3 Tbsp
- Mustard seeds-1/4 tsp
- Bengal gram -1 Tbsp
- Urad dal-1 Tbsp
- Curry leaves-10
- Cashews -10 optional
Instructions
- In a pan, heat 2 tablespoons of Ghee.
- Add to the Vermicelli and roast over low heat until light brown.
- Add 4 cups of boiling Water, along with Turmeric Powder and Salt.
- After precisely 3.5 minutes of cooking, it will be 90% done.
- To prevent overcooking, drain the excess water and submerge the Vermicelli with cold Water.
- Chop and cook the Carrot and Beans.
- Chop the leftover Veggies and set them aside.
- In a skillet, The oil should be heated. After spluttering some Mustard Seeds, add the Bengal Gram & Urad Dal and cook it till it turns light brown.
- Now add the curry leaves, Onion, and Green Chilli.
- Once the onion is soft, add the toamto and chasews and continue to cook until the tomato is soft.
- Add the cooked vegetables now, along with any salt needed.
- Little Grated coconut can be added to cooked vermicelli and mixed to eliminate any sticky texture.
- Add the vermicelli to the pan and gently incorporate. Then, add the grated coconut and combine again.
- Add a few of coriander leaves, mix well, and serve hot.
Video
Notes
Add some grated coconut to the cooked vermicelli whenever it becomes too sticky.
To enhance the flavour of the vermicelli bath, add extra grated coconut.