In earlier days, Shavige/vermicelli were made at home and was very tedious job. I remember when we used to go to grandmother’s place, it was a feast day to prepare Shavige which was eaten with Kai Haalu, Kobbari-Bella, Ellu Pidu, Payasa.
Now we get packed shavige/vermicelli so that we can instantly prepare by cooking with water. Shavige / vermicelli is readily available at all stores. We get in different forms like rice shavige, wheat shavige, ragi shavige.
Today let us learn how to prepare instantly Vegetable Shavige Bath, one of the famous and common breakfast item.
Shavige /vermicelli 2 cups
Vegetables – diced as per your choice 2 cups
Green chillies 6-7
Coconut-grated ½ cup
Onion (optional) 3 tsp (chopped)
Ginger paste ¼ tsp
Curry leaves 5-6 strands 1 tsp
Urad dal ½ tsp
Mustard seeds ½ tsp
Lemon juice 3 tsp
Salt to taste
Oil 4-5 tsp
Cook all the vegetables with little salt. Do not strain the excess water in it. (I don’t prefer pressure cooker for this as vegetables should not be overcooked)
In a pan put oil and keep on medium flame.
When oil is hot enough add mustard seeds. When it splutters add cashew and fry till half golden brown.
Add chana, urad dal, cut green chillies, chopped curry leaves, chopped onion (optional) and fry.
Add shavige/vermicelli and fry till golden brown.
Now add cooked vegetables along with water in it.
Add salt to taste and mix well gently. We have already put little salt while cooking vegetable so keep in mind and add required salt only.
Lower the flame and allow to cook. Let shavige/vermicelli cook with vegetable stalk only. It will take 5-10 mins to cook, as we are cooking in low flame.
Now and then mix gently to enable cooking all over. Do not mix hard.
You will be the better judge to finalise whether you need more water for cooking shavige. Check whether shavige is cooked well. If not, sprinkle required water and close the lid for cooking.
There is one more method :
You can pre-cook shavige.
Put roasted shavige in hot water along with little oil and salt.
Close the lid for 2-3 mins.
When shavige is cooked, run cool, drain it and keep ready.
You can add cooked shavige/vermicelli and cooked vegetables and
Add grated coconut, lemon juice and chopped coriander leaves and mix gently.
Switch off the flame and keep on the stove for 3-4 mins.
Now Shavige Vegetable Bath is ready to serve.
It is served along with coconut chutney.
You can add any vegetables of your choice. You should be careful while following the second method, as pre-cooked shavige needs more care while mixing, it may become paste. As I do not want to waste vegetable stalk, I prefer first method to make use of nutrients, vitamins in it.