The traditional South Indian breakfast dish of Shavige Bath, also known as Vermicelli Upma, combines the subtle flavours of roasted vermicelli with a variety of aromatic spices and vegetables. Many families rely on this inexpensive staple due to its adaptability and delicious flavour. In this article, we will explain how to make a Shavige Bath that will awaken your senses and set the tone for a wonderful day.
Ingredients:
- 1 cup roasted vermicelli (Shavige)
- 1 tablespoon oil or ghee (clarified butter)
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- 1 medium onion, finely chopped
- 1 green chilli, finely chopped (adjust to taste)
- Curry leaves, a few sprigs
- 1/4 cup green peas
- 1/4 cup finely chopped carrots
- 1/4 cup finely chopped capsicum
- 1/4 cup finely chopped tomatoes
- 1/2 teaspoon turmeric powder
- Salt to taste
- Fresh coriander leaves for garnishing
- Lemon wedges for serving (optional)
Method:
- Heat oil or ghee in a pan or kadai over medium heat. Add mustard seeds and let them splutter. Then, add cumin seeds and asafoetida and sauté for a few seconds until aromatic.
- Add chopped onions and green chilli. Sauté until the onions turn translucent and slightly golden.
- Add curry leaves, green peas, chopped carrots, and capsicum. Sauté for a couple of minutes until the vegetables are slightly tender.
- Add chopped tomatoes, turmeric powder, and salt. Mix well and cook for a few minutes until the tomatoes soften.
- Meanwhile, boil water in a separate pot. Once the water comes to a rolling boil, add the roasted vermicelli and cook as per the instructions on the packet. Generally, it takes around 5-6 minutes. Make sure not to overcook the vermicelli, as it can turn mushy.
- Drain the cooked vermicelli and add it to the pan with the vegetables. Mix gently to combine everything well and cook for a couple of minutes to let the flavours meld together.
- Remove from heat and garnish with freshly chopped coriander leaves.
- Serve hot Shavige Bath with a side of coconut chutney or pickle. Squeeze some fresh lemon juice on top for an extra tangy kick, if desired.
Enjoying Shavige Bath:
Shavige bath is a versatile dish that can be enjoyed for breakfast, brunch, or even as a light lunch. It pairs well with coconut chutney, tomato chutney, or a tangy pickle. You can customize the vegetables according to your preference and add a dash of grated coconut for extra flavour. This delightful dish offers a delightful blend of textures and flavours, making it a favourite among both kids and adults.
Finally:
Shavige bath is a flavorful and comforting South Indian breakfast that is easy to prepare and pleasing to the palate. With its aromatic spices, colourful vegetables, and perfectly cooked vermicelli, this dish is a perfect way to start your day. Give this recipe a try and savour the goodness of Shavige Bath as it transports you to the heart of South Indian cuisine.
