This is a very easy and healthy breakfast recipe that can be prepared in just 20 minutes. It is made with vermicelli rice noodles, onions, tomatoes, cumin seeds, coriander powder, turmeric powder, ginger garlic paste, green chillies and salt.
Vermicelli Upma is a traditional Indian dish that is made with vermicelli noodles, onions, tomatoes and spices. It is often served as a side or as a main course.
Shavigebath is a popular breakfast and teatime food in Karnataka. Shavigebath is a kind of vermicelli that has been seasoned. Vermicelli is a kind of pasta that consists of long, thin threads. Shavige translates to “simple noodles” in Kannada. To create a delicious meal, plain noodles are seasoned with vegetables.
Shavigebath is a quick breakfast option that is ideal for hectic weekdays. Shavigebath is also known as vermicelli upma or vermicelli pulav since it is made with vegetables. Rice vermicelli, wheat vermicelli, and finger millet vermicelli are the three kinds of vermicelli available on the market. You may use whatever kind of vermicelli you like.
Here’s how to prepare delicious shavigebath.
- Vermicelli (150g)
- 3 green chili peppers
- 1 medium-sized carrot
- 1/2 cup spring beans, chopped
- 1/2 cup green peas, fresh
- urad dal, 1/2 teaspoon
- a quarter teaspoon of mustard seeds
- 4 tablespoons of vegetable oil
- 2 curry leaves (leaflets)
- 1/4 cup shredded fresh coconut
- 1 lemon
- 3 tablespoons fresh coriander, chopped
- 1 tblsp garam masala (garam masala)
- season with salt to taste
- 1 large or 2 medium onions (optional)
Time to prepare: 35 minutes
1. Prepare vermicelli according to the package directions. The cooking time and technique for vermicelli are determined by the kind of vermicelli used. Some brands demand that the vermicelli be fried before being cooked. They must be either dry roasted or fried in oil/ghee. Others don’t need to be fried and are ready to eat.
The secret to a beautiful, tasty shavigebath is to use cooked vermicelli strands that don’t cling together. As a result, cook the vermicelli with caution.
Here are some pointers on how to make excellent vermicelli:
a. In a cooking pot, add vermicelli. Fill the vessel with hot, boiling water until all of the vermicelli is submerged.
b. Season with salt and 2 tablespoons oil, then cook over medium heat until the vermicelli is nearly done. It’s ideal if they’re al dente. When cooking, oil keeps the vermicelli strands from sticking together.
b. When the vermicelli is nearly done, turn off the heat. Make sure you don’t overcook them. You’ll end up with a mushy shavigebath with strands stuck together.
d. Strain the vermicelli immediately to remove all of the water.
f. Set aside to cool completely. If you use the vermicelli while it’s still hot, the strands will cling together and shatter.
The key to achieving a perfect-looking shavigebath with well-separated strands of vermicelli is to not overcook the vermicelli and to turn off the heat when they are nearly done. Also, don’t leave them in the boiling water for too long; otherwise, they will continue to cook in the water.
2. Chop the vegetables as the vermicelli cools. Beans should be finely chopped, while carrots should be peeled and diced into small bits.
3. In a pressure cooker, simmer chopped beans and carrots with fresh green peas and salt for one whistle.
4. In the meanwhile, peel and finely chop the onion. Using a knife, slit the green chilies in half.
5. Remove the pressure cooker from the heat and heat a deep-bottomed wok.
6. Pour in the oil and mustard seeds. When the mustard begins to sputter, add the urad dal and cook until it begins to brown.
7. Stir in the green chilies and curry leaves and cook for another minute.
8. Next, add the chopped onion and cook it until it becomes translucent. To speed up the cooking of the onions, add salt when frying them.
9. Stir in garam masala powder, fresh grated coconut, chopped fresh cilantro, and cooked vegetables.
10. Finally, stir in the cooked vermicelli. Allow for a few minutes of simmering.
11. Adjust the salt if necessary. Turn off the heat.
12. Pour in the lemon juice and stir thoroughly.
13. Serve shavigebath with a cup of tea or coffee while it’s still hot.
Here are some more Udupi, Mangalorean breakfast and tea time snack dishes.
Tags: karnataka cuisine, Konkani cuisine, Mangalore cuisine, Udupi cuisine, Konkani cuisine, Karnataka food recipe, shavige uppittu, shavige bath, vermicelli upma, vermicelli pulav, breakfast, tea time snack, karnataka cuisine, Konkani cuisine, Mangalore cuisine, Udupi cuisine, Konkani cuisine, Karnataka food recipe
The shavige bath veg recipes of karnataka is a dish that is made with vermicelli, onions, tomatoes, and other vegetables. It is cooked in boiling water for about 20 minutes.
- shavige bath with vegetables
- anil shavige
- wheat shavige bath