Shavige bhath ( vermicelli upiitu //Upma)

Ingredients

Roasted shavige ( vermicelli )—2 cups

Carrot —2 medium sized 

Beans( hurali kayi)—5 to 6 

Capsicum—( dappa menasina kayi)—1 

Onion( irulli)—1 medium 

Green peas( batani ) —1/2 cup ( fresh or frozen)

Green chillies—3

Ginger—small piece

Lemon —one or 2 tablespoon juice

Curry  leaves (karibevu)—few

Chopped coriander leaves—2 tablespoon 

Grated coconut—1/4 cup

Salt to taste

 Sugar—1 teaspoon 

Water to boil shavige

For seasoning (oggarane)

Oil—3 tablespoon 

Mustard seeds (sasive)—1 teaspoon 

Jeera (jeerige// cumin seeds)—1 teaspoon 

Channa dhal (kadale belle)—1 tablespoon 

Uddina belle ( urad dhal)—1 tablespoon 

Turmeric powder (arisina//haldi)—1 teaspoon 

Asafoetida (hing//ingu)—1/2 teaspoon 

Method 

Wash and chop all the vegetables to length wise.

Chop ginger and green chillies.

Firstly boil 4 to 5 cups of water in a pan on medium flame.

When it starts boiling add roasted shavige ,mix well and let it cook for 3 to 4 minutes.

When it is cooked strain it and immediately add normal cold water ( tap water which is at room temperature).

This stops further cooking .

Add a tablespoon of oil to cooked strained shavige and mix well and keep it aside.

Now heat oil in a pan or kadai,once hot enough add mustard seeds,jeera,asafoetida,when it stops spluttering add both channa and urad dhal.

When the dhals turns to light brown,add slit green chillies and curry leaves and sauté on medium flame.

Add in turmeric powder and chopped onions and fry till onions turns translucent.

Then add chopped beans,carrot,capsicum,green peas one by one and sprinkle little water.

Sauté until vegetables are cooked.

Add sugar and salt and mix everything well.

Finally add in strained cooked shavige to it.

Lower the heat and mix everything gently.

Add grated coconut and squeezed lemon juice,coriander leaves and mix well.

Now shavige bhath ( uppittu) is ready to serve .serve hot.