Shirvoyo with Nalacho Ross (Steamed noodles with coconut milk)
![Shirvoyo with coconut milk](https://deliciouslyurs.com/wp-content/uploads/2020/12/Shirvoyo-rice.jpg)
This recipe is really close to my heart because it was my father’s favorite!
Whenever he used to make these he couldn’t stop saying how healthy and yummy this is. My father used to make elaborate preparations. It was something he took pride in making and watched our reactions as we ate them.
Amidst all this, he loved to share with us all the sweet memories of his childhood days.
Honestly, I never liked shirvoyo back then.
As a child, it didn’t quite look tempting to me (Sorry but that’s the truth)
Now ofcourse I can bet, that these are not only healthy, low in GI (Glycemic Index) especially the Ragi version but also quite a treat.  See pic below:
In Konkani a coconut is called ‘naal’ and ‘ross’ stands for coconut milk extract. This recipe is called Shirvoyo with Nalacho Ross, which is nothing but steamed rice noodles with sweet coconut milk.
I could not find the time to write as much as I wanted to about my Concept of this month (Lost Recipes). It’s been quite a frenzy last couple of weeks. But now, decided to cover up for the lost time. This time the dish is a very authentic and a traditional Goan preparation.
Nevertheless, the entire process of making these was very interesting to me. Me and my brother quite enjoyed the whole scenario, when they have to be taken out piping hot through the machine which is shown above
Shirvoyo are prepared from steamed rice (‘ukde’) or parboiled rice (‘suray’) or equal portions of both.  But my dad used to prepare these out of ragi flour. Because he fondly remembered (still does) that’s the way my grandmother used to prepare it.
While I used to very reluctantly have these as my dad used to very patiently explain to us how healthy the dish is. But now as a grown-up I have craved to eat these so many times. Times really change your choice of food.
You may find that a similar proceedure is used while making the famous Idiyappams in Kerala, but this is a sweeter version.
‘Mutli’ (means flour balls) are dropped in boiling water, once cooked they are turned into noodles. To be served with nallaacho ros (coconut milk) sweetened with jaggery.
It is still prepared in the Goan villages.
SHIRVOYO WITH SWEETENED COCONUT MILK
Ingredients :
- Â Â Â 2 cups brown rice / ragi flour
-    ½ tsp Salt to taste
- Â Â Â 3 cups Coconut milk
-    1 ½ cup Jaggery
- Â Â Â 1 tsp Elaichi powder (cardamom powder)
Method :
- Soak 2 cups of brown rice atleast for 5 hours.
- Grind this to fine paste. (In case of ragi. Cook the ragi flour in 1 cup hot water for around 3 minutes. Let the mixture cool.
- Make small balls of this mixture and drop the flour balls in boiling water and while they are still hot pass them through a sieve to make noodles using ‘Shevgo’( a special manual appliance meant for this dish)
- Steam these noodles in a steamer just like how you steam idli.
- In the meanwhile extract coconut milk and sweetened it with jaggery over low heat. Add elaichi powder.
- Once the noodles are steamed.
- Arrange the shirovoyo (rice/ragi steamed noodles) on a plate then pour over it some sweetened coconut milk and relish this very authentic recipe with your family.
- You can also serve this as a very healthy option for breakfast.
You can also make this HEALTHIER VERSION by replacing rice flour
with ragi flour.
 Ragi flour Shirovyo with sweetened Coconut Milk
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This is an age-old recipe made in the Goan homes.
See picture below, the equipment that is used for making the noodles or shirvoyo is also quite interesting .Â