Shavige uppittu recipe | How to make vermicelli upuma | Sevai upma with tomato
By Latha on July 25th, 2016
Shavige uppittu or vermicelli upma recipe explained with step by step pictures and a video. Shavige uppittu is a very common breakfast in Karnataka. This shavige uppittu or vermicelli upma is prepared using vermicelli, onion, tomato and few other spices. This is a very simple breakfast recipe and one can try during those lazy days.
You can find few more vermicelli recipes on this website like shavige payasa or vermicelli kheer, mint vermicelli and lemon vermicelli recipes.
There are two types of shavige uppittu or vermicelli upma in practice. One is this with tomato and roasted vermicelli and the other one is with lemon juice and without roasting the vermicelli. The ingredients are almost similar to rave uppittu or semolina upma, which I have posted earlier. But the recipe is slightly different. This is the same uppittu or upuma recipe, which is used to prepare thick rava upuma or broken wheat upuma.
I am very happy to post this recipe for 2 reasons. First one is again this is my son's favorite. Second one is many valued readers have requested for this recipe. If you are looking for more Karnataka style breakfast recipes then do visit our breakfast section.
I have made a quick video on this shavige uppittu recipe, which I have embedded it below. Kindly have a look.
Preparation time: 10 min
Cooking time: 20 min
Serves: 3
Ingredients: (measuring cup used = 240ml)
- 1.5 cup shavige or vermicelli (thick variety)
- 3 cup water (I use little more than this; little more or less depending on the softness required)
- 1/2 tsp mustard seeds
- 1 tsp urad dal
- 1 tsp bengal gram dal / chana dal
- 1 big onion
- 1 medium sized tomato
- 1-2 green chili
- 5-6 curry leaves
- 1 tsp finely chopped ginger
- 1/4 tsp turmeric powder
- 6 - 8 tsp cooking oil
- 1 tsp salt (or as per your taste)
- 2 tsp chopped coriander leaves
- 1/2 cup fresh grated coconut
Instructions for making shavige uppittu or vermicelli upma:
- Heat a tsp of oil in a wide frying pan and roast the vermicelli under medium flame until light golden brown. You can even use preroasted vermicelli. I generally use Bambino or MTR roasted vermicelli. Please note that we have to use wheat vermicelli. Rice vermicelli are also availabe and do not use that.
- Chop onion, tomato and ginger. Slit green chili and also keep all other ingredients ready or handy.
- Heat oil in a big wide frying pan. Add in mustard seeds, urad dal and chana dal (gram dal). Keep it on medium flame.
- When the mustard seed splutters add in curry leaves, chopped ginger and slit green chili.
- Immediately add in chopped onion and fry until soft.
- Add in chopped tomato.
- Add in salt and turmeric powder. Fry until tomatoes are soft.
- Add in water. You can vary the amount of water slightly to get your desired softness of uppittu or vermicelli upma. I generally cook them well.
- Wait until the water comes to rolling boil.
- Then add in the roasted vermicelli. Give a quick mix. After a minute close the lid and cook under low flame.
- When the water is almost dried add in grated coconut and chopped coriander leaves. Mix well, close the lid and cook for 2 - 3 minutes more under low flame. Switch off the stove. Wait for another 5 minutes and then serve.
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