Shavige Bath Recipe: A Delightful South Indian Breakfast

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.


  • 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)


  1. 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.
  2. Add chopped onions and green chilli. Sauté until the onions turn translucent and slightly golden.
  3. Add curry leaves, green peas, chopped carrots, and capsicum. Sauté for a couple of minutes until the vegetables are slightly tender.
  4. Add chopped tomatoes, turmeric powder, and salt. Mix well and cook for a few minutes until the tomatoes soften.
  5. 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.
  6. 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.
  7. Remove from heat and garnish with freshly chopped coriander leaves.
  8. 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.


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.

Jayanth Dev

Jayanth Dev

Jayanth Dev was born on 1st April 1989 in Bangalore, India. He developed an early interest in writing as a result of his fascination as a child with the stories that appeared to him in his dreams. As most of his writings are typically reflections of his dreams, many people refer to him as a dream writer. His passion for the Old Scriptures sparked creative insights that helped him craft lovely tales that are present in all of his novels.