WATER - 4 CUP
firstly, in a saucepan boil 4 cup water, 1 tsp oil and ½ tsp salt.
once the water comes to a boil add in 2 cup rice vermicelli.
BOIL - 2 MINUTES
boil for 2 minutes, making sure it is cooked well.
drain off the vermicelli and cool completely.
PEANUT - 2 TBSP
in a large kadai heat 2 tbsp oil and roast 2 tbsp peanuts until it turns crunchy.
CASHEW - 2TBSP
also, roast 2 tbsp cashew until it turns golden brown.
keep the roasted cashew and peanuts aside.
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
GINGER - 1 INCH
now add 1 inch ginger, 2 chilli and saute slightly.
ONION - 1 CHOPPED
further, add 1 onion and saute until it softens well.
TURMERIC - 1/4 TSP
also, add ¼ tsp turmeric and ½ tsp salt. saute until it turns aromatic.
now add in boiled vermicelli and mix gently.
SIMMER - 2 MINUTES
cover and simmer for 2 minutes or until flavours are absorbed.
CORIANDER - 2 TBSP
add in fried cashew, peanuts, 1 tbsp lemon juice and 2 tbsp coriander. mix well.
READY TO EAT
finally, enjoy shavige uppittu with chutney or as it is.