Shavige uppittu recipe | How to make vermicelli upuma | Sevai upma with tomato

By Latha on July 25th, 2016

shavige uppittu or vermicelli upuma

Shavige uppittu or vermicelli upma recipe explained with step by step pictures. 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 upuma 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 upuma, 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.

Shavige uppittu recipe

Preparation time: 10 min
Cooking time: 20 min
Serves: 3

Ingredients: (measuring cup used = 240ml)

  1. 1.5 cup shavige or vermicelli (thick variety)
  2. 3 cup water (I use little more than this; little more or less depending on the softness required)
  3. 1/2 tsp mustard seeds
  4. 1 tsp urad dal
  5. 1 tsp bengal gram dal / chana dal
  6. 1 big onion
  7. 1 medium sized tomato
  8. 1-2 green chili
  9. 5-6 curry leaves
  10. 1 tsp finely chopped ginger
  11. 1/4 tsp turmeric powder
  12. 6 - 8 tsp cooking oil
  13. 1 tsp salt (or as per your taste)
  14. 2 tsp chopped coriander leaves
  15. 1/2 cup fresh grated coconut

Instructions for making shavige uppittu or vermicelli upma:

  1. 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.roast vermicelli for shavige uppittu or vermicelli upma
  2. Chop onion, tomato and ginger. Slit green chili and also keep all other ingredients ready or handy.onion and tomato for shavige uppittu or vermicelli upma
  3. Heat oil in a big wide frying pan. Add in mustard seeds, urad dal and chana dal (gram dal). Keep it on medium flame.tempering for shavige uppittu or vermicelli upma
  4. When the mustard seed splutters add in curry leaves, chopped ginger and slit green chili and ginger for shavige uppittu or vermicelli upma
  5. Immediately add in chopped onion and fry until soft.roast vermicelli for shavige uppittu or vermicelli upma
  6. Add in chopped tomato.tomato for shavige uppittu or vermicelli upma
  7. Add in salt and turmeric powder. Fry until tomatoes are soft.salt and turmeric for shavige uppittu or vermicelli upma
  8. 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.water for shavige uppittu or vermicelli upma
  9. Wait until the water comes to rolling boil.boiling water for shavige uppittu or vermicelli upma
  10. Then add in the roasted vermicelli. Give a quick mix. After a minute close the lid and cook under low flame.vermicelli for shavige uppittu or vermicelli upma
  11. 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.roast vermicelli for shavige uppittu or vermicelli upma

Dear reader, We have a brief Kannada description of this recipe. Click here to read this recipe in Kannada.

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