Shavige upma is a breakfast recipe when you've made everything else for breakfast all throughout the week. It can also be made as snack in the evening. You can vary the taste by adding veggies, or just onions. A lot of variations can be made with shavige, lemon masala shavige, puliogare masala shavige and shavige pulao as well.
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4
Ingredients:
1. MTR roasted vermicelli 200gms
2. Onions 2nos
3. Green chillies 5-6
4. Tomatoes 2nos
5. Capsicum 2 nos
6. Oil
7. Mustard seeds 1tsp
8. Jeera seeds 1tsp
9. Curry leaves a few
10. Coriander leaves a little
11. Grated fresh coconut 1/4 cup
12. Turmeric powder 1tsp
Method:
1. Chop the onions, capsicum and tomatoes. (you can use beans, carrots and peas as well, omit onions then)
2. Keep about 250ml of water for boiling.
3. If you're using the roasted vermicelli, you can start with the dish right away, but if you're using the regular one, you need to roast it till it turns light brown in 1tbsp og gheee/oil.
4. Heat oil in a kadhai and make seasoning of mustard seeds, jeera seeds, green chillies and curry leaves.
5. Add onions, turmeric and saute well till they turn golden brown.
6. Now add the capsicum and saute till they turn tender.
7. Add in the tomatoes, salt and mix well.
8. Next ass grated coconut and mix well. Simmer for about 2-3 minutes.
9. Slowly add the boiled water observing the need. You can add some more water later if required.
10. Cover the kadhai and cook for about 4-5 minutes on low flame.
11. Garnish with fresh coriander leaves. Serve hot.
Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4
Ingredients:
1. MTR roasted vermicelli 200gms
2. Onions 2nos
3. Green chillies 5-6
4. Tomatoes 2nos
5. Capsicum 2 nos
6. Oil
7. Mustard seeds 1tsp
8. Jeera seeds 1tsp
9. Curry leaves a few
10. Coriander leaves a little
11. Grated fresh coconut 1/4 cup
12. Turmeric powder 1tsp
Method:
1. Chop the onions, capsicum and tomatoes. (you can use beans, carrots and peas as well, omit onions then)
2. Keep about 250ml of water for boiling.
3. If you're using the roasted vermicelli, you can start with the dish right away, but if you're using the regular one, you need to roast it till it turns light brown in 1tbsp og gheee/oil.
4. Heat oil in a kadhai and make seasoning of mustard seeds, jeera seeds, green chillies and curry leaves.
5. Add onions, turmeric and saute well till they turn golden brown.
6. Now add the capsicum and saute till they turn tender.
7. Add in the tomatoes, salt and mix well.
8. Next ass grated coconut and mix well. Simmer for about 2-3 minutes.
9. Slowly add the boiled water observing the need. You can add some more water later if required.
10. Cover the kadhai and cook for about 4-5 minutes on low flame.
11. Garnish with fresh coriander leaves. Serve hot.
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