Noodles for breakfast? You may think it’s crazy. But, it’s actually a traditional South Indian breakfast item! Although, I don’t mean hakka noodles in soy sauce…
Shavige Uppittu / Sevai consists of rice vermicelli noodles mixed with a basic South Indian style tempering and lemon. It’s such a simple, yet delicious dish.
As with most dishes, there are many versions of Shavige Uppittu. This is my mom’s classic recipe that I learned from her.
Shavige Uppittu
Cuisine: Indian, South Indian4
servings10
minutes10
minutes160
kcalVermicelli rice noodles tossed with lemon and a classic South Indian tempering
Ingredients
2 cups vermicelli/ rice noodles
Salt to taste
2 tbsp lemon juice
2 tbsp oil
1 tsp mustard seeds
1 tbsp urad dal/ spilt matpe beans
2-4 green chilis (minced)
A few curry leaves
2 medium yellow onions (finely diced)
1/2 tsp turmeric
A handful of finely chopped cilantro
Instructions
- Fill a pot with 2 quarts of water (about 8 cups or 2 Liters). Boil at a medium flame.
- Once the water starts to bubble, add a pinch of salt and 1 tsp of oil.
- Then, add 1 packet of rice noodles.
- Stir well and let the rice noodles cook for about 3 minutes till they are soft. (You don’t want them to become soggy though!)
- Drain the water and transfer the rice noodles to a dry bowl. Let dry for 2-3 minutes.
- Then, add salt to taste and 2 tbsp lemon juice. Mix well and keep aside.
- Heat 2 tbsp in a sauté pan at a medium flame.
- Add 1 tsp mustard seeds to the oil.
- Once the mustard seeds crackle, add 1 tbsp chana dal and 1 tbsp urad dal. The dal should change color slightly and become golden.
- Add 2-4 green chilis (minced), a few curry leaves, and 2 medium yellow onions (thinly sliced). Sauté till translucent.
- Add 1/2 tsp turmeric. Sauté till the raw smell of turmeric disappears.
- Take off flame and mix in the cooked rice noodles.
- Add more salt and lemon if required. Garnish with a handful of finely chopped cilantro. Enjoy 😊
Notes
- I typically use a 17.5 oz packet of Wai Wai Vermicelli Rice Noodles. Two packets of these Vermicelli Noodles would work as well.
- I prefer to mince my green chilis in a grinder. However, you can finely mince them by hand or even just slit them.
- There are many versions of this recipe. This is my tried and true version that I learned from my Mother. I hope you love it!
- Vegan Option: This recipe is Vegan. 🙂
Did you make this recipe?
I hope you all try this recipe out! I would love to see your own adventures in cooking! Please take a pic and share them with me on Instagram/Facebook @chaitrascreations.
