WATER - 4 CUP

firstly, in a saucepan boil 4 cup water, 1 tsp oil and ½ tsp salt.

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RICE VERMICELLI - 2 CUP

once the water comes to a boil add in 2 cup rice vermicelli.

2

BOIL - 2 MINUTES

boil for 2 minutes, making sure it is cooked well.

3

COOL COMPLETELY

drain off the vermicelli and cool completely.

4

PEANUT - 2 TBSP

in a large kadai heat 2 tbsp oil and roast 2 tbsp peanuts until it turns crunchy

5

CASHEW - 2 TBSP

also, roast 2 tbsp cashew until it turns golden brown

6

KEEP ASIDE

keep the roasted cashew and peanuts aside.

7

MUSTARD - 1 TSP

in the same oil splutter 1 tsp mustard, 1 tsp chana dal, 1 tsp urad dal, 1 dried red chilli and few curry leaves.

8

GINGER - I INCH CHOPPED

now add 1 inch ginger, 2 chilli and saute slightly.

9

ONION - 1 CHOPPED

further, add 1 onion and saute until it softens well.

10

TURMERIC - 1/4 TSP

also, add ¼ tsp turmeric and ½ tsp salt. saute until it turns aromatic.

11

COOKED SHAVIGE

now add in boiled vermicelli and mix gently

12

SIMMER - 2 MINUTES

cover and simmer for 2 minutes or until flavours are absorbed.

13

CORIANDER - 2 TBSP

add in fried cashew, peanuts, 1 tbsp lemon juice and 2 tbsp coriander. mix well

14

READY TO EAT

finally, enjoy shavige uppittu with chutney or as it is.

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