Shavige Uppittu

Instructions

1. 1

   Heat a wide, heavy-bottomed pan on medium heat. Add the rice vermicelli and dry roast for 3-4 minutes, stirring continuously until it turns a light golden brown and becomes aromatic. Transfer to a plate and set aside. If using pre-roasted vermicelli, you can skip this step.

2. 2

   In the same pan, heat the oil over medium heat. Once hot, add the mustard seeds and allow them to splutter. Immediately add the urad dal and chana dal, and sauté for about 30-45 seconds until they turn golden.

3. 3

   Add the asafoetida, followed by the chopped onion, slit green chilies, grated ginger, and curry leaves. Sauté for 2-3 minutes until the onions become soft and translucent.

4. 4

   Add the finely chopped carrots and green peas. Sauté for another 2-3 minutes until the vegetables are slightly tender-crisp.

5. 5

   Pour in 2 cups of water, add the salt and turmeric powder. Stir well and bring the mixture to a rolling boil over high heat.

6. 6

   Reduce the heat to low. Add the roasted vermicelli to the boiling water and give it a gentle mix to combine everything. Do not over-mix.

7. 7

   Cover the pan with a tight-fitting lid and cook on low heat for 5-7 minutes, or until all the water is absorbed and the vermicelli is cooked through and soft.

8. 8

   Turn off the heat and let the uppittu rest, covered, for 5 minutes. This step is crucial as it allows the vermicelli to steam further and become fluffy.

9. 9

   Open the lid and gently fluff the Shavige Uppittu with a fork to separate the strands. Stir in the fresh lemon juice, chopped coriander leaves, and optional grated coconut. Serve hot immediately.