In This article Explained how to make a traditional and flavorful Shavige Uppittu (also known as Semiya Upma), a popular breakfast dish from the Tulu-speaking regions.
Ingredients
Main
Rice Shavige (Rice Vermicelli): 2-3 cups (preferably handmade or high-quality store-bought)
Water: As required for soaking/steaming
For Tempering (Oggarane)
Oil: 2-3 tablespoons
Mustard Seeds: 1 teaspoon
Urad Dal: 1 teaspoon
Chana Dal: 1 teaspoon
Curry Leaves: 1 sprig
Green Chilies: 3-4 (slit or finely chopped)
Ginger: 1-inch piece (finely chopped)
For the Mix
Onion: 1 large (finely chopped)
Carrot & Beans: 1/2 cup (finely chopped, optional)
Grated Coconut: 1/4 cup (fresh)
Lemon Juice: 1/2 lemon
Salt: To taste
Coriander Leaves: For garnish
Preparation Steps
1. Preparing the Shavige
If using dry rice vermicelli, boil water in a large pot with a pinch of salt.
Add the shavige to the boiling water and cook for 2–3 minutes (or as per package instructions) until it is soft but not mushy.
Drain the water completely and set the shavige aside to cool. Spread it out on a plate to prevent clumping.
2. The Tempering
Heat oil in a heavy-bottomed pan or kadai.
Add mustard seeds. Once they splutter, add urad dal, chana dal, curry leaves, and green chilies.
Sauté until the dals turn golden brown.
3. Sautéing Aromatics
Add the finely chopped onions and ginger.
Sauté until the onions become translucent.
If you are adding vegetables (carrots/beans), add them now and cook until tender.
4. Combining
Add salt to the sautéed mixture.
Gently add the cooked and cooled rice shavige to the pan.
Mix thoroughly but gently using a spatula to ensure the tempering coats the vermicelli evenly without breaking the strands.
5. Final Touch
Add the fresh grated coconut and a squeeze of lemon juice.
Give it one final mix and garnish with fresh coriander leaves.
Cover and steam on low heat for 1–2 minutes before serving.
Serving Suggestion
Serve hot with a side of Coconut Chutney or a sprinkle of Sev for extra crunch.
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