Rice Vermicelli Recipe – Authentic Indian Akki Shavige with Coconut

Last Updated on 4 months by Neha Deshmukh

Rice Vermicelli Recipe – Authentic Indian Akki Shavige with Coconut

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Akki Shavige, or Rice Vermicelli, made the traditional South Indian way. It’s a dish my grandmother used to make, and the aroma always filled the house with such warmth. It’s quick, comforting, and bursting with flavour. Trust me, once you try this, it’ll become a regular in your kitchen too! This recipe serves 2 and takes just around 15 minutes from start to finish. Let’s get cooking!

Why You’ll Love This Recipe

This Akki Shavige isn’t just a meal; it’s an experience. It’s light yet satisfying, with a beautiful balance of textures – the soft vermicelli, the crunchy peanuts, and the fresh coconut. Plus, the subtle tang from the lemon juice just elevates everything. It’s perfect for a quick lunch, a light dinner, or even a festive breakfast.

Ingredients

Here’s what you’ll need to make this delicious Akki Shavige:

• 100g Akki Shavige/Rice Vermicelli
• 1 tablespoon olive oil (approximately 15ml)
• ½ teaspoon mustard seed (approximately 2.5ml)
• 1 tablespoon chana dal (approximately 15g)
• 1 teaspoon urad dal (approximately 5g)
• 1 green chili, finely chopped
• 1 sprig curry leaves (about 10-12 leaves)
• ½ cup chopped red onion (approximately 75g)
• ½ teaspoon turmeric powder (approximately 2.5ml)
• ½ teaspoon salt (approximately 2.5g) – plus more to taste
• 2 tablespoons peanut (approximately 20g)
• ½ teaspoon sugar (approximately 2.5ml)
• ½ cup grated coconut (approximately 50g)
• 1 tablespoon lemon juice (approximately 15ml)
• 2 cups water (approximately 475ml)
• 1 tablespoon cilantro, chopped (approximately 5g)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Akki Shavige/Rice Vermicelli: Types and Quality
Akki Shavige is a thin rice vermicelli, readily available in Indian grocery stores. Look for a good quality vermicelli that isn’t broken into tiny pieces.

Olive Oil vs. Traditional Indian Oils
Traditionally, this dish is made with groundnut oil or coconut oil. However, olive oil works perfectly well for a healthier option.

Mustard Seeds: Regional Variations & Flavor Profile
Black mustard seeds are the standard here, but you might find yellow ones. Black seeds have a more pungent flavour. Don’t skip letting them splutter – that’s where the magic happens!

Dals (Chana & Urad): The Heart of South Indian Tadka
Chana dal (split chickpeas) and urad dal (black gram) are essential for that classic South Indian tadka (tempering). They add a lovely nutty flavour and texture.

Curry Leaves: Fresh vs. Dried & Their Significance
Fresh curry leaves are always best. They have a vibrant aroma that dried leaves just can’t match. If you absolutely must use dried, use about half the amount.

Coconut: Fresh vs. Dried – Which to Use?
Freshly grated coconut is divine, but unsweetened desiccated coconut works well in a pinch. I often use desiccated coconut when fresh isn’t available – it’s just as tasty!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Start the Tempering: Heat the olive oil in a pan over medium heat. Once hot, add the mustard seeds. Let them splutter – this usually takes about 30 seconds.
2. Add the Dals & Peanuts: Now, add the chana dal, urad dal, and peanuts. Sauté until the dals turn golden brown and the peanuts are slightly roasted, about 2-3 minutes.
3. Sauté the Aromatics: Toss in the chopped green chili and curry leaves. Sauté for another minute until fragrant.
4. Build the Base: Add the chopped red onion and turmeric powder. Sprinkle in a pinch of salt. Sauté until the onions soften and turn translucent, about 5 minutes.
5. Cook the Vermicelli: While the onions are sautéing, bring the water to a boil in a separate pot with a pinch of turmeric and salt. Add the rice vermicelli and cook for about 4 minutes, or until it’s just cooked through. Drain immediately.
6. Combine & Season: Add the cooked vermicelli to the pan with the onion-spice mixture. Gently stir to combine everything.
7. Final Touches: Add the remaining salt, sugar, and grated coconut. Mix well on low heat for another 2-3 minutes, allowing the flavours to meld.
8. Finish & Serve: Finish with a squeeze of lemon juice and a sprinkle of fresh cilantro. Serve warm and enjoy!

Expert Tips

• Don’t Overcook the Vermicelli: Overcooked vermicelli will become mushy. Aim for al dente – slightly firm to the bite.
• Gentle Stirring is Key: Be gentle when stirring the vermicelli to avoid breaking it.
• Adjust Salt to Taste: Salt is crucial for balancing the flavours. Start with the amount mentioned and adjust as needed.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Confirmation: Yes, this recipe is completely gluten-free.
• Spice Level Adjustment (Mild to Spicy): Reduce or omit the green chili for a milder flavour. You can also add a pinch of red chili powder for extra heat. My friend, Priya, loves to add a finely chopped Serrano pepper for a real kick!
• Festival Adaptations (Specific South Indian Festivals): During festivals like Ganesh Chaturthi or Onam, you can add a few drops of rose water for a fragrant touch.

Serving Suggestions

Akki Shavige is delicious on its own, but it also pairs well with:

• A side of yogurt or raita
• A simple vegetable curry
• A crispy papadum

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or on the stovetop.

FAQs

What is Akki Shavige and where can I find it?
Akki Shavige is a thin rice vermicelli, commonly used in South Indian cuisine. You can find it in most Indian grocery stores, often labelled as “rice vermicelli” or “shavige.”

Can I use a different type of vermicelli for this recipe?
While Akki Shavige is traditional, you can experiment with other types of vermicelli. However, the cooking time might vary, so keep a close eye on it.

How can I adjust the spice level of this dish?
Easily! Reduce or omit the green chili. You can also add a pinch of red chili powder for extra heat.

What is the best way to prepare the rice vermicelli to prevent it from becoming mushy?
Cook it al dente – slightly firm to the bite. Drain it immediately after cooking and don’t rinse it.

Can this dish be made ahead of time?
You can prepare the onion-spice mixture ahead of time. However, it’s best to cook the vermicelli and assemble the dish just before serving.

Is it possible to make this recipe without coconut?
Yes, absolutely! While coconut adds a lovely flavour, you can omit it if you prefer. You might want to add a handful of chopped cashews for some added texture.

Enjoy making this delicious Akki Shavige! I hope it brings a little bit of South Indian sunshine to your kitchen. Let me know how it turns out in the comments below!