Shavige Baath(Vermicelli Upma)
By: Ramya Manja
Published: Friday, January 22, 2010 - 3:18pm

Ingredients




1 cup vermicell(shavige/Semige)
1 Finely chopped Onion and 3 finely chopped green chillies.
1 cup and ½  water
1 tablespoon Rassam Powder(My Signature Ingredient)
few drops of lime juice/Mango powder

1 teaspoon sugar
1/2 cup grated coconut
1 teaspoon mustard seeds
1/2 teaspoon Cumin/Jeera
1 teaspoon urad daal
3 tablespoons oil
Cilantro/coriander (for garnishing)

salt as per taste

boondi/mixture(optional)

Preparation

1 Roast vermicelli with 1 Tbsp of oil for about 2 to 3 min until it turns golden brown in color.(keep aside) 2 Add2 Tbsp oil in a kadai/pan ,when oil gets warmed up add mustard seeds 3 After the mustard splutters add urad daal, chopped oninon and green chillies . 4 Saute them for 3 to 4 minutes until the Onion turns transparent in color(adding little salt at this stage allows onion to cook fast) 5 Add water,salt 6 Add rassam powder,sugar,mango powder when the water gets to a boil(it is recommended to check the seasoning at this stage) 7 Add roasted vermicelli and keep stirring 8 Reduce the flame when vermicelli gets cooked(keep aside 1/2 cup water to add if the Vermicelli is not cooked) 9 Turn Off the Flame and add grated coconut,Lemon Juice and garnish with cilantro.

About


This is a very common yet Classic south Indian Breakfast which has an 'Elegant Taste', and is quite popular in any south Indian home.
Because of its simplicity any beginner could attempt this with minimal risk. It takes the basic ingredients and delivers a satisfying breakfast.