Shavige Bath
Veg
Vegan
Rice noodle upma — thin rice vermicelli broken and cooked in a mustard seed, curry leaf, and groundnut tempering with onion, green chilli, and turmeric until dry and fragrant. A popular North Karnataka morning tiffin lighter than upma (semolina), with a softer, more noodle-like texture; served with coconut chutney and a cup of filter coffee at every Karnataka hotel from Dharwad to Belagavi.
Cuisines
Udupi
Mysore
North Karnataka
Best for
Breakfast
Snacks
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
| 1 cup | vermicelli |
| 2 tablespoons | oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | urad dal |
| 1 teaspoon | chana dal |
| 2 | green chilies, finely chopped |
| 1 | small onion, finely chopped |
| 1 | small carrot, grated |
| 1 | medium tomato, chopped |
| 1/4 teaspoon | turmeric powder |
| 1/2 teaspoon | salt |
| 1 tablespoon | lemon juice |
| 2 tablespoons | fresh coriander leaves, chopped |
| 2 cups | water |
Instructions
- 1 Dry roast the vermicelli in a pan on medium heat until golden brown. Set aside.
- 2 In the same pan, heat oil and add mustard seeds. Let them splutter.
- 3 Add urad dal and chana dal, and sauté until they turn golden.
- 4 Add chopped green chilies and onion, and sauté until the onion becomes translucent.
- 5 Add grated carrot and chopped tomato. Cook until the tomato softens.
- 6 Stir in turmeric powder and salt, and mix well.
- 7 Pour in 2 cups of water and bring it to a boil.
- 8 Add the roasted vermicelli to the boiling water, stirring well to combine.
- 9 Cover and cook on low heat until the vermicelli absorbs the water and is cooked through.
- 10 Turn off the heat and add lemon juice and chopped coriander leaves.
- 11 Mix well and serve hot.
Tips
For added flavor, you can garnish with roasted cashews or peanuts.