Pudina Shavige Recipe - Pudina Semiya Upma Recipe
The Pudina Shavige Recipe is a delicious Karnataka style Pudina Semiya Upma Recipe which is healthy packed with taste. Serve it for a quick and easy breakfast along with a cup of filter coffee and a bowl of fruits.
The Pudina Shavige Recipe is a delicious Karnataka style Pudina Semiya Upma Recipe which is healthy packed with taste. The shavige also known as semiya is made from foxtail millet vermicelli but you can also use the normal ones or even the rice vermicelli. Usually the mint goes really well with chutneys and pulao but adding them to the shavige will create a nutritious and flavor meal. It also has few roasted peanuts and urad dal for the crunch that you can get from every bite of it.
If you are looking for more recipes such as :
- 2 cups Semiya (Vermicelli) , rice vermicelli or foxtail millet vermicelli will also do
- 2 tablespoons Raw Peanuts (Moongphali)
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 teaspoon White Urad Dal (Split)
- 1 sprig Curry leaves
- Salt , to taste
- 1 tablespoon Ghee , for flavour For Pudina Masala
- 1 Onion , chopped
- 2 cloves Garlic
- 1 inch Ginger , chopped
- 1 Green Chilli , slit
- 1 teaspoon Cumin seeds (Jeera)
- 1/2 cup Mint Leaves (Pudina)
- 1/4 cup Coriander (Dhania) Leaves
- Salt , to taste
How to make Pudina Shavige Recipe - Pudina Semiya Upma Recipe
To begin making the Karnataka Style Pudina Shavige Recipe prep all the ingredients and keep it aside.
Heat oil in a saucepan over medium heat, add cumin seeds and allow it to crackle for few seconds. Add ginger garlic and saute till it softens. Add onions and saute till the onions turn translucent.
Finally add mint leaves, coriander leaves and green chilli and saute till the leaves wilt and turn off the heat.
Grind the pudina mixture into a coarse paste by adding very little water.
Finally to make the pudina Pudina Shavige, heat oil in a pan over medium heat. Add the mustard seeds and urad dal and allow it to crackle and the dal to turn golden and crisp. Add the peanuts and roast on low heat until crisp and golden.
Stir in the curry leaves, the semiya (vermicelli), salt to taste, pudina paste and 1-1/2 cups of water. Cover the pan and cook the Pudina Shavige until all the water is absorbed and the semiya is cooked completely.
Ensure you give the Pudina Shavige a stir half way through. Once the Pudina Shavige is cooked completely, add the ghee and give it a stir.
Transfer the Pudina Shavige to a serving bowl and serve hot for breakfast.