Tuesday, November 20, 2007

Vermicelli Upma (Shavige Bhaat)

I was introduced to this dish by my co-sister when they shifted to Bangalore, and later when we shifted it became a breakfast/snack we all enjoyed. As i am always looking for quick to cook dishes, i buy the Dragon or Concorde brand of vermicelli. I have tried others as well, and found Concorde to be the best.

I have had some bad experiences with the vermicelli overcooking and sticking with the other brands and have had to invent dishes so as not to waste it. I hope i will post them sometime :-))
So, here goes the recipe.

What you need:
  • 1/2 packet Concorde rice vermicelli
  • 1 cup veggies (peas, potatoes, carrots, beans etc). You can use any veggies and sprouts as well to make it healthy, nutritious and a complete meal. For veggies like carrots, which are a little hard to cook, boil them before and then add them
  • green chillies, coriander (finely chopped), lemon juice,salt, grated ginger, and curry leaves according to the requirements
  • 1 onion finely chopped
  • mustard, jeera, hing, urad dal, and turmeric powder for tadka

How to prepare:

  1. Take oil in a kadai, add mustard seeds.

  2. When it sputters, add hing, jeera, curry leaves, green chillies, grated ginger, turmeric powder and urad dal.

  3. Fry till the urad dal turns golden.

  4. Add the chopped onion and fry till it turns transparent.

  5. Add the veggies and let them cook.


  1. Boil 2-3 cups water in a vessel.

  2. When the water comes to a boil, add the vermicelli, switch off the gas, and cover with a lid.

  3. Leave for 5 mins, and then drain the vermicelli and spread it out.

  4. Add the vermicelli to the mixture in the kadai, add salt and lemon juice.

  5. Mix well and cover the kadai and let it cook for 5 mins.

Delicious Shavige Bhaat is ready to eat :). I did this post without realising that i had an entry for this month's Click event hosted by Bee and Jai of Jugalbandi. Thanks a lot Rajitha for posting the comment and letting me know :-).

So, here goes my entry for Click just-in-time before the deadline.


Rajitha said...

anu..looks really good...i love semia upma too..why don't u send this snap to the click event hosted by bee and jai of jugalbandi...the pic looks nice :)

Happy cook said...

Love the vermicelli upma. When i was at home mu mom used to make them a lot and we kids used to love it

Seema said...

It looks nice & fluffy, not sticky! perfect cooking & nice colour.

bee said...

thanks for your lovely entry.

Taste of Mysore said...

Shavige Baath..and it reminds me of home. Looks delicious. :)

Rajitha said...

you are welcome anu :)

Jeena said...

Lovely vermichelli recipe healthy too yum. :)

Anu said...

Rajitha: Thanks dear

HC: We too love it :)

Seema: Thanks :)

Bee: Thanks for hosting the lovely event!

Anu said...

TOM and Jeena: Thanks :)

UjjU said...

Thanks for commenting Anu. You've used curry leaves, that reminds me of home! I usually don't buy it here as we don't use it much.

Latha Narasimhan said...

Anu, I am happy to know that you are in India! Where do you stay? Are you interested in the Arusuvai friendship chain we have started?
Your semia upma is looking like sevai! very nice picture and delicious too! :)