Shavige Uppittu/ Vermicelli Upma

This is again a special ‘fasting day’ recipe. It was not one of my favorites till I discovered how easy it was to prepare this dish. It makes a super fast breakfast or a quick meal. Traditionally the Shavige or the rice vermicelli is made right at home. But it is a labour intensive process. I remember my grand mother used to make fresh rice vermicelli, divide it into half, turn one half into this savory uppittu and the other half would be devoured with enormous quantities of Kai-Haalu or a sweet coconut sauce. She used to make this elaborate breakfast when all of us visited her for the vacation. I still remember my uncle manning the Shavige mould. It was a difficult job for the women folk, so it fell upon my youngest uncle (who was then a mint-fresh bachelor doctor). It must have been a very good for his biceps!! The mould was awfully tight. Though today’s technical improvement has lead to the emergence of many easy to use moulds, it is just so much less fun with fewer mouths to feed and fewer kids screaming in the yard

We will need,
Rice Shavige/ iddiyapam/Vermicelli ½ lb
Oil 2 tbsp
Mustard ¼ tsp
Urad dal 1 tsp
Channa Dal 1 tsp
Peanuts 2 tsp
Green chillies 4-5 (according to taste)
Curry leaves 8-10
Hing a dash
Coconut 2 tbsp grated (optional)
Lemon juice 1 tbsp (or to taste)
Salt

Method:

• Soak the vermicelli in hot water till it softens, that is about a 7-10 minutes and drain. Else follow the instruction on the packet.
• Heat oil in a Kadai. Throw in the mustard seeds, hing, curry leaves in quick succession with an interval of say 10-15 seconds between each.
• Throw in the green chillies, the dals and peanuts. Toss and stir till the dals are golden in colour.
• Now reduce the heat and toss the coconut if using and lemon juice. Throw in the drained vermicelli, adjust salt. Toss well and serve hot.