A delightful South Indian breakfast made with roasted vermicelli, sautéed vegetables, and a fragrant tempering of spices. This quick and savory dish, popular in Karnataka, is perfect for a light and satisfying meal.
Prep15 min
Cook20 min
Servings4
Serving size: 1.5 cups
254cal
5gprotein
40gcarbs
9g
Ingredients
2 cup Rice Vermicelli (Use thin, roasted variety for best results)
2 tbsp Oil (Use coconut oil or any neutral vegetable oil)
1 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram)
1 tsp Chana Dal (Split chickpeas)
1 pcs Onion (Medium-sized, finely chopped)
2 pcs Green Chili (Slit lengthwise, adjust to taste)
A creamy, savory, and slightly tangy South Indian staple. This fresh coconut chutney is the perfect accompaniment for idli, dosa, vada, and upma. Made with freshly grated coconut and aromatic spices, it's finished with a classic tempering (tadka) that elevates its flavor.
A simple, flavorful South Indian-style scrambled egg dish. Made with onions, green chilies, and a classic tempering, it's a quick and protein-packed side that pairs perfectly with rice or roti.
About Shavige Bath, Coconut Chutney and Egg Podimas
Light Shavige Bath with tangy Coconut Chutney and perfectly spiced, protein-packed Egg Podimas. Comfort food!
This udupi dish is perfect for breakfast. With 698.74 calories and 22.58g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 cup Mixed Vegetables (Diced carrots, green beans, and peas)
1 pcs Tomato (Medium-sized, finely chopped)
0.5 tsp Turmeric Powder
4 cup Water (Use hot water for faster cooking)
1.5 tsp Salt (Adjust to taste)
2 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
2 tbsp Grated Coconut (Fresh or frozen, for garnish (optional))
Instructions
1
If using un-roasted vermicelli, heat a wide pan and dry roast it on medium-low heat for 4-5 minutes, stirring continuously until light golden brown. This prevents it from becoming sticky. Remove from the pan and set aside.
2
Heat oil in the same pan over medium heat. Add mustard seeds and let them splutter. Then, add urad dal and chana dal, and sauté for 1-2 minutes until they turn golden brown and aromatic.
3
Add the chopped onion, slit green chilies, grated ginger, and curry leaves. Sauté for 2-3 minutes until the onions become soft and translucent.
4
Add the mixed vegetables and cook for 3-4 minutes until they are slightly tender. Then, add the chopped tomato and cook for another 2 minutes until it softens.
5
Pour in 4 cups of hot water, add salt and turmeric powder. Stir well and bring the mixture to a rolling boil.
6
Reduce the heat to low. Slowly add the roasted vermicelli while stirring continuously to prevent lumps. Mix gently to combine everything.
7
Cover the pan and cook on low heat for 5-7 minutes, or until all the water is absorbed and the vermicelli is cooked through. Turn off the heat and let it rest, covered, for 5 minutes. This step is crucial for fluffy, separate strands.
8
Gently fluff the Shavige Bath with a fork. Squeeze in the fresh lemon juice and mix. Garnish with chopped coriander leaves and grated coconut before serving hot.
161cal
3gprotein
17gcarbs
10gfat
Ingredients
1 cup Fresh Coconut (Grated and tightly packed. Frozen can be used after thawing.)
2 tbsp Pottukadalai (Also known as roasted chana dal or chutney dal.)
2 pcs Green Chili (Adjust to your spice preference.)
0.5 inch Ginger (Peeled and roughly chopped.)
1 tsp Tamarind Paste (Or a small marble-sized piece of whole tamarind, deseeded.)
0.5 tsp Salt (Adjust to taste.)
0.5 cup Water (Use as needed for grinding to desired consistency.)
2 tsp Coconut Oil (For tempering. Ghee or another neutral oil can be used.)
0.5 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram lentils.)
2 pcs Dry Red Chili (Broken into halves.)
1 sprig Curry Leaves (About 10-12 leaves.)
1 pinch Asafoetida (Also known as hing. Optional but recommended.)
Instructions
1
Grind the Chutney Base (5 minutes)
In a blender or mixie jar, combine the fresh grated coconut, pottukadalai (roasted chana dal), green chilies, chopped ginger, tamarind paste, and salt.
Add 1/4 cup of water to begin.
Blend in short bursts, scraping down the sides as needed, until you get a thick, smooth paste. Avoid over-blending to prevent the coconut from releasing excess oil.
Add more water, one tablespoon at a time, and blend briefly until you reach your desired consistency. Transfer the chutney to a serving bowl.
2
Prepare the Tempering (Tadka) (5 minutes)
Heat the coconut oil in a small tadka pan over medium heat. Test if the oil is hot enough by dropping in one mustard seed; it should sizzle immediately.
Add the mustard seeds and allow them to splutter completely, which takes about 30 seconds.
Lower the heat, then add the urad dal. Sauté for 30-40 seconds, stirring continuously, until it turns a pale golden brown.
Quickly add the broken dry red chilies, fresh curry leaves, and a pinch of asafoetida. Stir for another 15-20 seconds until the curry leaves become crisp and fragrant. Immediately remove from heat to prevent burning.
