Spicy Masala Vermicelli (Shavige Bath)
There are certain South Indian recipes that tend to never fade away and continue to be a part of the quintessential breakfast repertoire. Idlis, sambar, dosas, vada, rava kesari , filter coffee are somethings which never go off the Darshini menu, followed by a good old Shavige bath or a vermicelli serving with tempered curry leaves and mustard, plus a side of coriander chutney. If you're in Bangalore, do try this dish at the infamous Veena stores .
On the other hand, we have our own version at home for this Shavige Bath / also known as the Masala Semiya. When one gets bored of the batter based breakfast dishes, toasts and needs a simple serving of something spicy that will go well with pickles and the likes. Masala Semiya is made in a jiffy , all you need is chopped veggies and a nice whole spice tempering to relish this . But caution - add too much water and you will end up with a sticky hot mess of indian broken noodles!!
My personal favourite combination of veggies for this dish are Peas (must add), diced carrots, beans, capsicum and sometimes we break an egg on the top. You're free to experiment with the veggie part of it, but lets accept this - do not play around with the spices though :)
Vermicelli - 2 cups (I used Anil Wheat Vermicelli)
5tbsp - Oil
3 - Green Cardamons
4 - Cloves
1/2 tsp - Ginger garlic paste
1/2 inch Cinnamon stick
1 medium sized tomato, chopped
1 medium sized Onion, chopped
4 - Green chillies, slit into halves
1 small carrot , chopped
1/2 cup - green peas
1/2 cup - green beans, chopped
Coriander leaves for garnish
1/4 tsp - Turmeric powder
1/2 tsp - Chilli powder - adjust as per taste
1/2 tsp - Coriander powder
Salt to taste
1. In a deep kadai, wok or a frying pan - dry roast the vermicelli on medium simmer for 4 - 5 minutes and set aside.
2. Heat a wok and add oil, next add the whole spices (cardamon, cinnamon,cloves) and let them splutter.
3. Add chopped onions and cook until they turn translucent, next add ginger garlic paste and slit green chillies.
4. Add your veggies, along with the spice powders and cook them well.
5. Add tomatoes, salt to taste and cook until they turn into a fine mush.
6. Next add the peas and water (about one glass) , cook on closed lid until the mixture comes to a rolling boil.
7. Add roasted vermicelli, give the mixture a good stir and cook on a low flame with closed lid.
8. Cook until all the water has evaporated , give it one final stir and garnish with coriander leaves
Serve hot with slices of cucumber, pickles or coriander chutney.