Friday, August 7, 2009

Shavigey(Vermicelli) Upma

4 cups of vermicilli(serves 4-5 persons)
4-5 cashwenuts sauted in ghee
1/2 tbsp of mustard seeds,
1/2 tbsp of jeera/cumin seeds
1 tbsp bengal gram
a pinch of Asafoetida/hing
2 finely chopped onions
3-4 green chillies,finely chopped
1 tbsp of finely cut coriender leaves
few curry leaves
1/4 tsp of turmeric
2 carrots,finely cut
1/2 cup green beans,finely cut
1/2 cup of peas
1 tbsp of grated coconut
8 cups of water
1/2 tbsp of lemon juice
Salt for taste
Oil for frying


1>Heat 2-3 tbsps of oil in a frying pan.
2>Toss mustard seeds,jeera and allow it to spatter.
3>Add asafoetida,1/4 tsp of turmeric and 1 tbsp of bengal gram(kadle bele) to it .
4>Add finely cut green chillies,onions and curry leaves to it for the flavours to spread and fry till onions are golden brown.
5>Add finely cut vegetables like carrot,beans,peas to it. Fry for 2 mins.
6>Add 8 cups of water and add grated coconut to the mixture and mix well.
6>Add salt (as per your taste) to the mixture and allow the vegetables to cook well and bring the water to boil.
7>Add the vermicilli(shavigey) to the mixture and cook well. Turn off the heat.
8>Add 1/2 tbsp of lemon juice to it and mix well .
9>Sprinkle the cut coriender leaves on the mixture and also the cashews sauted in ghee and serve.
In order to prepare Regular upma, we need to use RAWA instead of Vermicilli
1>Fry the rawa till golden brown for few mins on the frying pan(with 1/2 tbsp of ghee).Remove from fire, allow it to cool.
2>The remaining procedure is same as Shavigey upma.
3>In the end, rawa is added instead of vermicilli

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