Shavige Baath(Vermicelli Upma)

This is a very common yet Classic south Indian Breakfast which has an 'Elegant Taste', and is quite popular in any south Indian home.

Because of its simplicity any beginner could attempt this with minimal risk. It takes the basic ingredients and delivers a satisfying breakfast.

Ingredients:

1)1 Cup vermicell(shavige/Semige)
2)1 Finely chopped Onion and 3 finely chopped green chillies.
3)1 and 1/2 cup water
4)1 Tbsp Rassam Powder(My Signature Ingredient)
5)few drops of lime juice/Mango powder
6)1 tsp sugar
7)1/2 cup grated coconut
8)1 tsp mustard seeds
9)1/2 tsp Cumin/Jeera
10)1 tsp urad dal
11)3 Tbsp vegetable oil
12) Cilantro/coriander (for garnishing)
13)salt as per taste
14)boondi/mixture(optional)

Directions:

1)Roast vermicelli with 1 Tbsp of oil for about 2 to 3 min until it turns golden brown in color.(keep aside)
2)add2 Tbsp oil in a kadai/pan ,when oil gets warmed up add mustard seeds
3)after the mustard splutters add urad daal, chopped oninon and green chillies .
4)saute them for 3 to 4 minutes until the Onion turns transparent in color(adding little salt at this stage allows onion to cook fast)
5)add water,salt
6)add rassam powder,sugar,mango powder when the water gets to a boil(it is recommended to check the seasoning at this stage)
7)add roasted vermicelli and keep stirring
8)reduce the flame when vermicelli gets cooked(keep aside 1/2 cup water to add if the Vermicelli is not cooked)
9)Turn Off the Flame and add grated coconut,Lemon Juice and garnish with cilantro.

Delicious shavige baath is ready!!serve when it is hot with Boondi topping.




Tip:
1)keep water to boil in a pan when the onion is being sautéed,which indeed saves time.
2)lime juice should never be added when the heat is still on(if added makes dish bitter)