Vermicelli Upma (Shavige Bath)

Vermicelli Upma (Shavige Bath)

Shavigebath is a popular Karnataka breakfast and tea time snack. Shavigebath is seasoned vermicelli. Vermicelli is a type of pasta, pasta in the form of long slender threads. Shavige in Kannada means plain noodles. Plain noodles are seasoned with veggies to make a delectable dish. 

Shavigebath makes a quick breakfast, perfect for busy weekdays. Shavigebath is also called as vermicelli upma or vermicelli pulav as veggies are used while making it. There are three types of vermicelli available in market – rice vermicelli, wheat vermicelli and finger millet vermicelli. Use vermicelli of your choice. 

Here goes the recipe to make yummy shavigebath.


  • 150g of vermicelli
  • 3 green chillies
  • 1 carrot medium sized
  • 1/2 cup chopped spring beans
  • 1/2 cup fresh green peas
  • 1/2 teaspoon urad dal
  • 1/2 teaspoon mustard seeds
  • 4 tablespoons of oil
  • 2 leaflets of curry leaves
  • 1/4 cup fresh grated coconut
  • 1 lemon
  • 3 tablespoons of chopped fresh corrainder
  • 1 tablespoon of garam masala
  • Salt to taste
  • 1 big or 2 medium sized onions (optional)

Serves: 2

Preparation time: 35 minutes

Method of preparation:

1. Cook vermicelli according to the instructions on the packet. Vermicelli's cooking time and method depends on the type of vermicelli being used. Some brands require frying of the vermicelli before they are cooked. You need to either dry roast them or fry them with oil/ghee. Others don't require frying and are ready to be cooked.

The tip to amazing looking, yummy shavigebath is having cooked vermicelli strands that aren't sticking to each other. So, cook the vermicelli with care.

Here are some tips to cook your vermicelli perfectly:

a. Add vermicelli in a cooking vessel. Add hot boiling water to the vessel until all the vermicelli dips in the water.

b. Add salt, 2 tablespoons of oil and cook on medium flame until the vermicelli is almost cooked. It's best to have them al dente. Oil prevents the vermicelli strands from sticking to each other on cooking.

c. Put off the flame when the vermicelli is almost done. Do not over cook them. You'll have a mushy shavigebath with strands sticking to each other.

d. Immediately strain the vermicelli to drain all the water.

e. Let it stand and cool completely. If the vermicelli's used while its still hot, the strands again tend to stick to each other and break.

The trick to perfect looking shavigebath with well separated strands of vermicelli is to not over cook the vermicelli and put off the flame when they are almost done. And also, don't let them stand in the boiling water, strain them immediately or else they continue to cook in the boiling water.

2. While the vermicelli cools, chop the veggies. Finely chop beans, peel and dice carrots into tiny pieces.

3. Cook chopped beans and carrots along with fresh green peas and salt in a pressure cooker for just one whistle.

4. Meanwhile you can peel and finely chop the onion. Slit green chillies into two.

5. Once the pressure is off the pressure cooker, heat a deep bottomed wok.

6. Add oil, mustard seeds. Once the mustard starts to splutter add in urad dal and fry them until they start to brown.

7. Add in green chillies, curry leaves and fry for a minute. 

8. Then add in chopped onion and fry them until they become translucent. Add salt while frying the onions to fasten their cooking process.

9. Then add garam masala powder, fresh grated coconut, chopped fresh corrainder, cooked veggies and mix well.

10. Then add cooked vermicelli and mix well. Let it simmer for few minutes. 

11. Check and adjust salt. Remove off heat.

12. Add lemon juice on top and mix well.

13. Serve shavigebath hot with a cup of tea/coffee.

Find more Udupi, Mangalorean breakfast, tea time snack recipes here.

Tags: shavige uppittu, shavige bath, vermicelli upma, vermicelli pulav, breakfast, tea time snack, karnataka cuisine, Konkani food, Mangalore food, Udupi cuisine, Konkani cuisine, Karnataka food recipe.