To prepare Akki shyavige or Rice Noodles upma,

To cook rice noodles
Rice Noodles - 1 Cup ( 200gram)
water - 3 cups 

Boil water in a big container, add Rice Noodles to the boiling water and keep stirring for a minute, then let it cook on medium flame for 3-4 minutes. Then drain the excess water and keep aside.

Preparing the 'Rice Noodles Upma' or Akki shyavige.

Akki is a kannada word meaning rice and shyavige is a kannada word meaning noodles. 

Ingredients

• Tomato chopped - 1/2 cup
• Onions chopped - 1/2 cup
• green chilly sliced - 3
• Curry leaves - 5-10
• Cilantro chopped - 2-3 spoons for garnishing
• Oil - 2 spoons
• mustard seeds - 1/2 T spoon
• Turmeric Powder - 1/2 T spoon
• Grated coconut - 1/2 cup
• salt - 1 Table spoon ( or check as per taste)

1. First you cook the Rice noodles as told above.
2. Now take a cooking pan large enough to hold the cooked noodles and remaining vegetables.
3. heat oil in the pan, add turmeric powder, mustard seeds and green chilly to the hot oil one after the other.
4.Now add chopped onion and curry leaves. fry it for a while.
5.Now add the Tomatoes, and sprinkle little salt. Let it cook.
6.Once the Tomatoes and onions are cooked add the cooked rice noodles, sprinkle the remaining salt evenly on noodles, Mix it all. 
7.Garnish with freshly grated coconut and chopped coriander leaves and serve.


Add Ons


You can fry a handful of Groundnut seeds (Peanuts) in oil and keep aside and garnish with it.
Grated coconut is optional, you can do without it, if you do not have it ready.

From past many days I was thinking of making Raw Mango pulp curry which would be similar to Appe Huli made in Mangalore. Today after going through various recipes in the net, I could arrive the recipe I wanted. I keeping the ingredients I needed and deleting the unwanted ones, this is the final recipe I tried, and it came too well.

Ingredients - 1 cup Raw Mango pulp  
Jaggery (bella) - 1/2 cup
Salt - 1 spoon
Cumin powder - 1 spoon
Pepper powder - 1 spoon
water - 4 cups
Dry red chilly - 2
Curry leaves - 1 stick
Asafoetida - A pinch
Cumin seeds - 1/2 Tea spoon
Mustard seeds - 1/2 tea spoon
Oil - 2 T spoon

To get the raw mango pulp - My daughter had bought 2 Totapuri Mangoes and asked me to make pickle from that. So 

first I chopped the outer layer for making pickle. Now I removed the pulp which was covering the seed. I did not want 

to add that to Pickle, so I thought of making this. If you do not have any plan to make pickle then just remove the skin 

of the Mango, and take as much pulp as you want.

Boil the raw mango pulp, jaggery and salt in water.
Once it is cool, Grind it in Mixer.
add cumin powder and pepper powder to it.
Take oil in a kadai, heat it.
add Mustard seeds, cumin seeds, curry leaf, red chilly and asafoetida or Ingu and remove from heat.
add this seasoning to ground mango pulp.
You can heat it for another 2 minutes.

taste the rasam, add salt or sugar if required.

serve with rice, or drink it like soup. :-)

In summer, if we keep this in fridge and drink later, it almost tastes like mango panna.