Akki Shavige Chitranna / Lemon Flavored Rice Vermicelli

Akki Shavige Chitranna is a simple vermicelli dish which has mild flavor of lemon and it is South Indian breakfast. I still remember the taste of akki shavige with coconut chutney in Indra Bhavan, Mysore. They used to prepare with less ingredients and taste out of the world. Unfortunately, Indra Bhavan branch in Sayyaji Rao Road is closed. Today, I will be sharing the Akki Shavige Chitranna recipe but can't compare with the taste of Indra Bhavan's Akki Shavige.

 

I prefer Anil Rice vermicelli to prepare Akki Shavige over other Brands. This recipe can be prepared with less time and minimum ingredients. It should be served along with coconut chutney.

Ingredients:

Rice Vermicelli / Akki Shavige    - 2 Cup

Oil                               - 2 tbsp

Mustard seeds                     - 1 tsp

Split bengal gram/ kadle bele     - 1 tbsp

Split black gram / Uddina bele    - 1 tbsp

Peanuts / Kadle bheeja            - 1/4 cup

Cashew nuts                       - 10 no.

Grated ginger                     - 1 tbsp

Green chillies                    - 3

Curry leaves                      - few

Grated coconut                    - 1/4 cup

Lemon                             - 1

Salt

Finely chopped Coriander leaves   - few springs

Method:

Step 1 : Boil 4 to 5 cups of water in a pan or kadai with little salt. When water starts boiling, add rice vermicelli into it and allow it cook for 4 to 5 mins or cook as per the instructions given on the packet or whether vermicelli is cooked or not can be tested by pressing between the fingers. Once vermicelli is cooked then transfer into colander and run through the cold water. Allow it to drain completely.

Step 2 : In a wide mouth kadai or pan, Add oil. When oil is hot enough, Add mustard seeds and wait for splutter sound from mustard seeds. Add chana dal and fry till it turns little brown then add urad dal, peanuts and cashew nuts. Fry till cashewnuts and peanuts turns golden colour. Add green chillies, grated ginger, curry leaves. Saute for 1-2 mins. Switch off the stove. Add grated coconut and mix well. Allow to cool.

Step 3 : Add lemon juice, salt, coriander leaves and mix well. Add cooked rice vermicelli and mix well.

Serve with coconut chutney.

Note :

1) Adding cold water immediately into cooked vermicelli avoids overcooking of vermicelli.

2) Drain vermicelli completely before mixing with tempering

3)Vegetables like carrot, beans, peas, capsicum can be added into lemon vermicelli and it should be finely chopped.

Step by step pics:

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