How I learnt to make the perfect Ottu Shavige

‘My ottu shavige dreams were rarely indulged, until I got married, and took notes from my mother-in-law’

As I effortlessly unmoulded the steaming hot rice cones on to the shavige press without having to run a knife along the sides of the tumbler, my husband quipped, “So, you are quite a pro now.” I was thrilled at the rare compliment from him, for ottu shavige is a speciality in his hometown Parampalli in Udupi district and occupied a place of pride in my mother-in-law’s vast cooking repertoire. In fact, there was always a certain sense of anticipation and hype whenever she made it. This was not entirely unwarranted, as the preparation was laborious and had to be done a day or two in advance, and the quantities prepared were quite large. But it was an occasion much looked forward to and the dish was immensely enjoyed by all in the family. Given that it was my childhood favourite too, I decided to learn how to make it over a decade ago.