Shavige Uppittu | Vermicelli Upma | Semiya Upma |

 

Virmicelli is know as Shavige in Kannada and Semiya in Hindi.  And Uppittu in Karnataka and Upma in North-India for savory seasoned dish usually prepared for breakfast and also packed for lunch-box. Upma can be made with different base ingredients. All tasty wholesome healthy breakfast. Refer to the list below. Vermicelli upma is mostly prepared in South part of India.

Other Upma Variety: Rava upma, Sago upma, Bread upma, Avalakki upma, Shavige upma, String Hopper (Indian Rice Noodles) Upma, Millet (Siridhania) upma, Wheat/Godi kadi upma, Oats upma, Quinoa upma, Buckwheat upma, Amarnath seeds upma the list goes on.

If you end up with some leftover Vermicelli Upma, and family makes a face looking the leftover dish, no worries, you can make Vermicelli Pakoda or Vermicelli cutlet. It's fun and yummy. 

Ingredients:

• 2 cups - Vermicelli - broken ( I used MTR brand vermicelli here)
• 1 cup - Chopped Onion
• 1 cup - Vegetables (like peas, carrots and string beans) 
• 1 - green chili (or as per taste)
• 1 tsp - Urad dal | Black gram
• 1 tsp - Chana dal | Bengal gram
• 2 tsp - Sugar
• ½ tsp - mustard seeds
• 2 tbsp. - oil or ghee 
• 7 to 8 - curry leaves
• 7 to 8 - Cashew nuts [optional]
• ½ cup - grated coconut [optional]
• 6 cups - water or add as required
• salt - as required
• coriander leaves (cilantro) for garnishing

Preparation: 

• Soak Urad dal and Chana dal for about 20 minutes, drain and set aside.
• With ½ tsp of ghee or oil, stir and roast vermicelli on a medium-low flame until Golden in color. Transfer to another bowl and set aside.

• Finely cut onions and green chilies
• Cut beans and carrots.
• Finely chop fresh coriander/cilantro leaves
• Separate curry leaves from its stem

Method:

1. Making Vermicelli Upma, heat oil or ghee in a pan. 
2. Add the mustard seeds and once it starts to sputter, add soaked urad dal and chana dal. If you plan on using Cashew nuts, add them now. Fry them till they are slightly browned.
3. Next add curry leaves and green chill. 
4. Stir for 30 seconds, then add chopped onions and ½ tsp of Sugar. 

5. Sauté till the onions become translucent.
6. Mix-in the cut veggies.

7. Now add water, salt and sugar. Mix and cover. 
8. Let the mixture come to a rolling boil on a medium flame.
9. Once it starts to boil, add the roasted vermicelli. Mix the vermicelli well 
10. Lower the flame, cover the pan and cook the vermicelli till they become soft and all the water is absorbed.
11. Once the vermicelli is cooked completely, mix-in grated coconut and 1½ tsp of sugar. 
12. Switch off the flame.
13. Serve hot of warm vermicelli upma garnished with a few coriander leaves along.

Notes: 

• Cashew nuts are optional to use. When you have guests, adding cashew will make upma special. 
• Grated coconut is also optional, its a Mangalorean thing, we add coconut for everything. Anyway, it does give sweet nutty flavor to your dish.