Kashi Delights: Spicy Shaavige and Sweet Shaavige

No. of servings: 8	Soak Time: 10 mins
Preparation Time: 10 mins	Cook Time: 25 mins

This is a traditional favorite that hails from Karnataka and making this was a tedious process in yesteryear. So much that, being able to make this dish was considered as a feather in the cap of a good cook!
Thanks to modern lifestyles, making these rice noodles has become as simple as boiling the water, literally. Ready packets of rice noodles are available and this super special dish can be whipped up in no time! Try the sweet as well as the different spicy variations of this nostalgic delicacy as suggested, along with tips.

Ingredients:

Rice noodles - 1 packet
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Urad daal - 1.5 tsp
Channa daal - 1.5 tsp
Peanuts - 0.25 cup
Cashews - 10-15 (optional)
Green chilies (paste)
Turmeric (fresh root or powder)
Green mango or lemon juice
Bell peppers (optional)
Coriander leaves - 1 fistful (optional)
Freshly grated coconut - 2 cups
Jaggery (or) brown sugar - 1 cup
Poppy seeds - 4-5 tsp
Milk
Elaichi (Cardamom) powder
Saffron (optional)
Sesame seeds (optional)

Method:

Cook the rice noodles (rice shaavige) as per instructions on the packaging. It varies from brand to brand. Most of them will be to put in boiling water for 5 mins. and strain. (Can boil water in 'Soup' mode in IP if preferred.)
Strain, separate into two portions and keep aside

For Spicy Shaavige:

Heat sufficient oil in a vessel ('Saute' mode in IP)
Season mustard, cumin, urad daal, channa daal, peanuts and broken cashews
Add turmeric and green chili paste
If using, add chopped bell peppers and saute for added flavor
When done, pour the seasoning over one-half of the cooked rice noodles
Put half cup of freshly grated coconut, green mango (or lemon juice) and salt over it
Mix them together with a gentle hand
Serve with the sweet shaavige alongside

Paayasam for Sweet Shaavige:

Soak poppy seeds and cashews for half an hour
If using, roast sesame seeds, make a powder, mix with an equal amount of jaggery and set aside
In another vessel, soak 1 cup jaggery in 2 cups of water
Put this vessel on the stove on low heat
Grind the poppy seeds, cashews and grated coconut into a fine paste
After the jaggery dissolves, add the ground paste to it
Cook it on low flame until it starts to boil
Turn it off immediately
After it cools down a little, add hot milk, elaichi powder and saffron
Scoop out the plain noodles into a serving dish
Top it with the sesame-jaggery powder, pour this paayasam generously over it and serve hot along with the spicy shaavige

Tips and Tricks:

Use the pasta pot to cook the shaavige to make the draining and handling easier
For variation, mix puliyogare paste with the rice noodles instead of the seasoning suggested
For another variation, make seasoning like doddipatre anna and mix with the rice noodles instead of the above seasoning
This paayasam is very cooling to the body due to poppy seeds
Poppy seeds aid a good night's sleep! After all, they are used in making opioids :)
Never add cold milk to hot coconut gravy as the milk will curdle. Both have to be hot to remain homogenous
Grinding sesame seeds first makes clean up easier as the jar can be reused to grind the coconut paste
Soaking the poppy seeds helps in grinding it quicker and finer
Soaking the cashews quickly grinds them into a smoother, milkier paste
Soaking in hot water expedites the process even more
Powder the elaichi in the pods itself to get a stronger flavor
Adding a spoon of sugar helps to grind the cardamom finely