Recipe for Kannada Style Shavige
South Indian cuisine is celebrated for its light, wholesome, and flavorful dishes, and one such comfort food is Shavige (also known as semiya or vermicelli). In Karnataka, shavige is often prepared in multiple ways — sweet, savory, or even as part of a festive spread. The Kannada-style shavige is simple yet delicious, making it a perfect choice for breakfast, tiffin, or even a light dinner.
Ingredients You’ll Need
For Savory (Khara) Shavige:
● 1 cup roasted vermicelli (shavige/semiya)
● 2 cups water
● 1 medium onion (finely chopped)
● 1 green chili (slit or chopped)
● 1 medium carrot (grated or finely chopped)
● 5–6 beans (chopped, optional)
● 2 tbsp fresh coconut (grated)
● A few curry leaves
● ½ tsp mustard seeds
● ½ tsp urad dal (split black gram)
● ½ tsp chana dal (split Bengal gram)
● 1–2 tsp oil or ghee
● Salt to taste
● Coriander leaves for garnish
● A squeeze of lemon (optional)
For Sweet (Sihi) Shavige:
● 1 cup roasted vermicelli
● 2 cups milk (or 1 cup milk + 1 cup water)
● ¼ cup jaggery or sugar (adjust to taste)
● 1 tbsp ghee
● 6–7 cashews
● 6–7 raisins
● 2–3 cardamom pods (powdered)
Method of Preparation
Savory (Khara) Shavige:
1. Heat oil in a pan and add mustard seeds. Let them splutter.
2. Add urad dal, chana dal, and sauté until golden brown.
3. Add curry leaves, green chili, and onions. Fry until onions turn translucent.
4. Add chopped vegetables like carrot and beans. Sprinkle a little salt and sauté for 2–3 minutes.
5. Add 2 cups of water, bring it to a boil, and add salt as needed.
6. Reduce the flame and slowly add roasted vermicelli, stirring continuously to avoid lumps.
7. Cover and cook until the water is absorbed and the vermicelli turns soft.
8. Switch off the flame, garnish with grated coconut and coriander. Squeeze a little lemon juice if desired.
Sweet (Sihi) Shavige:
1. Heat ghee in a pan, roast cashews and raisins until golden, and set aside.
2. In the same pan, add milk and bring it to a boil.
3. Add roasted vermicelli and cook until soft.
4. Stir in jaggery (or sugar) and mix well until dissolved.
5. Add cardamom powder for fragrance.
6. Finally, garnish with roasted cashews and raisins.
Serving Suggestions
● Khara Shavige pairs beautifully with coconut chutney or pickle.
● Sihi Shavige is often served on its own as a dessert or during festive occasions.
● A traditional Karnataka household sometimes prepares both varieties together for breakfast, offering a delightful balance of flavors.
Final Thoughts
Kannada-style shavige is more than just a dish — it’s a comforting bowl of homely flavors, carrying the essence of Karnataka’s simple yet rich food culture. Whether you prefer the mildly spiced khara version or the sweet sihi version, this recipe is sure to win your heart.
