Monday, February 29, 2016

Tomato - Peas Shavige

Tomato - Peas Shavige is prepared using tomatoes and peas as the name says. You can have it for breakfast, as evening snack or even for dinner. Now peas and tomatoes are available plenty in the market. It is always good to use seasonal vegetables because it will be loaded with freshness.
I have used Anil wheat shavige (vermicelli /thin noodles) and some home made spices like huli pudi. (Bangalore style).

Lets see some benefits of using curry leaves in our diet.
Curry leaves take an important place in Indian cooking especially in South Indian Cooking. It is one of the must seasoning ingredients. The aroma of curry leaves adds great taste to the dish. Curry leaves not only adds taste, it is loaded with medicinal properties.
They contain various anti oxidant properties. They are good for indigestion and excessive acid secretion. They are good for diabetes and unhealthy cholesterol balance. The roots are used for treating body aches. The nutrients in curry leaves are carbohydrates, energy, fiber, calcium, phosphorous, iron, magnesium, copper and minerals. They also contain minerals like Vitamin C, Vitamin B, Vitamin E and amino acids. They contain zero fat.
Tomato - Peas Shavige has No Onion and No garlic and we can have them on during fast or feast.
Good for lunch boxes or travelling or even kitty parties like one pot dish.
You can add any spice according to your wish and use your own creativity to prepare the dish. It is one of the easy, quick, simple and healthy dish.
Lets see the recipe now :

Things Needed :

To Fry :
Shavige/Vermicelli/ Semiya : 2 Cups
Green chilly : 2
Tomatoes : 2 to 3
Peas : 1 Big bowl
Ginger : An inch
Curry Leaves: 8 to 10
To Add :
Curry Powder/Sambar Powder/ Rasam Powder/ Huli Powder : 2 Tablespoons
Coconut (fresh) Grated : 1/2 Cup
Salt : As required
Coriander leaves : 2 Tablespoons
Water : 4 Cups
Ghee : 2 Tablespoons
For seasoning :
Oil : Any brand : 2 to 3 Tablespoons
Mustard seeds : 1 Teaspoon
Urid dal : 1/2 Teaspoon
Jeera/ Cumin Seeds : 1/2 Teaspoon
Cashew nuts : 1 Tablespoons (Cuts) (Optional)

Method :
1. Wash and cut tomatoes (remove the seeds) in to small pieces.
2. Just wash and boil peas (fresh) till they turn soft. Keep water for boiling.
3. Wash and cut green chilly, coriander leaves into thin and wash and remove the outer layer of ginger. Wash it again and grate ginger and keep it aside. Grate coconut.
4. Keep a pan on the fire and heat. Put oil and heat. Put mustard seeds and urid dal.
5. Let the mustard seeds splutter. Add green chilly and curry leaves.
6. Add vermicelli/shavige and fry till they turn golden brown. (Low flame).
7. Add tomatoes and peas to the roasted vermicelli and fry for 2 minutes.
8. Add boiling water, salt and a pinch of turmeric powder.
9. Mix it well and let it cook on low flame. Add huli (sambar powder) and mix again.
10. Put off the fire once it turns thick and add coconut and ghee.
11. Shift ready shavige to a serving bowl and add cut coriander leaves.
12. Serve with a cup of curd.

Note :

Fry vermicelli nicely till they turn slightly golden brown. (taste better). Adding ghee is optional.
(It adds to the taste). Adding oil instead of ghee is optional. Use of onions is also optional. You can use any brand of rasam/sambar powder. I used home made Sambar powder. You can also add any vegetables of your choice. Beans, Carrots, Potatoes goes well with this dish. Use of garam masala is also optional. You can use any type or brand of Vermicelli ...
Time : 30 minutes
Serves : 3 to 4.  

8 comments:

  1. Looks delicious, love to try it, next time when I want upma.

    ReplyDelete
  2. I love spicey vermeceli..seems it is very tasty

    ReplyDelete
    Replies
    1. thanks Moumita Malla..it is tasty try it out ..

      Delete
  3. I love shevige and this looks so YUMMY!

    ReplyDelete
  4. My favorite dish at all times.. You have made it so delicious Nalini :)

    ReplyDelete
    Replies
    1. Thank you Poornima hegde....for the sweet words...

      Delete

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