Easy Shavige Uppittu

Shavige/Vermicelli is a handy, easy and simple ingredients that one can just prepare and fill your tummy. I usually go for Anil Shavige (Wheat) and the outcome is always the best and we all enjoy having the yummy Shavige. I do little twist some time and make sure I do use only healthy ingredients and that does not effect our system.

This time it is chutney (mango) Shavige which I used mango chutney which I prepared it that morning for side dish. Just used it a little instead of coconut. ( Anyways chutney is prepared using coconut and raw mango).
Vermicelli/Shavige is prepared using wheat rava and it is a healthy ingredient and it has a rich source of carbohydrates which helps you to stay fit and filled for a long time. It provides good energy.
Lets see the recipe Now. As usual One more dish to go with NO ONION Or NO GARLIC. 

Ingredients :

Shavige /Vermicelli : 2 Cups (250 Grams)
Rasam Powder : 1 Teaspoon
Jaggery : 1 Tablespoon
Mango Chutney : 2 Tablespoons
Salt : Required
Oil : 2 Tablespoons
Ghee : 2 Tablespoons
Mustard Seeds : 1 Teaspoon
Cashew Nuts : 1 Tablespoon
Urid dal : 1 Teaspoon
Curry Leaves : 6 to 8
Coriander Leaves : 2 Tablespoons
Water : 4 Cups

Method :

1. Wash and cut coriander leaves, curry leaves.
2. Keep water for boiling
3. Keep a big pan on the fire and heat. Add oil, mustard seeds and urid dal. Let it splutter.
4. Add cashew nuts. Fry till they turn slightly golden brown.
5. Add curry leaves and Shavige/Vermicelli. Fry slowly on low flame till they turn golden brown.
6. Add salt, jaggery, a pinch of turmeric.

7. Add boiling water. .Add mango chutney.

8. Add rasam powder. Mix it slowly and let it cook for 2 to 3 minutes.

9. Add cut coriander leaves and ghee.

10.. Put off the fire and leave it for 1 minute.
11. Shift the ready Shavige Uppittu in a serving dish.

12. Serve Shavige Uppittu with a cup of curd.

Note :

Do not add more water. Adding any other spice is optional. Ex: You can add chutney powder, vanghi baath powder or puliyogre powder. Adding onions or garlic is optional. Adding more/less jaggery is optional.
Time : 30 Minutes
Serves : 2 to 3 

Mango Chutney :

Grate coconut (1 cup), totapuri mango (2 to 3 Tablespoons) and grind it with 2 red chilly (byadagi), 1/4 Teaspoon of mustard seeds and ingh. Chutney is ready to serve.
Note : Use of fresh chutney gives the best taste.
Warning : Do not use stale or spoiled chutney and spoil your health. 
It might turn into food poisioning.

Lady finger Curry

Lady finger is one of the vegetable that we get in all seasons/around the year. It is also one of the favourite vegetable of many. I too like bendekai/bendi/lady finger/okra what ever we call it.
This is a side dish and goes well with idli, dosa, chapati,roti, plain rice and any type of rotti. (Ragi rotti, akki rotti etc).

I have used little moong dal, lady finger and some home prepared spice powder.
Lets see some benefits of having cinnemon in our diet.
Cinnemon may lower blood sugar in type One or type Two diabetes. It is rich in anti aging property. It helps to reduce blood pressure and it helps in raising the good cholesterol and reduces the bad cholesterol level. Cinnemon is rich in anti oxidants, antifungal, anti bacterial and antiviral properties. It helps in clearing up mucus and eases the breating circulation. It is also rich in anti inflammatory properties.
Lets see the recipe Now:
No Onion or No Garlic is used in Lady Finger curry. It is an easy and quick dish if you have this particular spice powder ready.

Things Needed :

Lady Finger/Bendekai : 8 to 10
Moong Dal : Handful ( 2 Tablespoons)
Spice powder : 2 to 3 Teaspoons
Tamarind : 1 Tablespoon
Jaggery : 1 Tablespoon
Salt : As required
Mustard seeds : 1/2 Teaspoon
Jeera : 1/2 Teaspoon
Curry leaves : 6 to 8
Ingh /Asafoetida : a pinch
Oil : 1 Tablespoon

Method :

1 Wash and remove all the moisture from lady finger. Cut them in to small pieces.
2. Soak tamarind in hot water for 5 minutes and squeeze out the pulp.
3. Keep a pan on the fire and put oil and heat. Add mustard seeds and let it splutter.
4. Add jeera and ingh. Add curry leaves. Add cut lady finger and fry till they turn golden brown.

5. Keep a big pan or bowl. Add a glass of water and washed moong dal. Let it boil and cook till soft.
6. Add tamarind pulp, required salt, a pinch of turmeric powder and jaggery. Let it boil for 2 minutes.
7. Add friend lady finger and mix it well. Let it boil for a minute. Stir once.
8. Add spice powder and mix it well. Let it cook for 2 minutes. Shift the curry to a serving dish.

9. Add cut coriander leaves and serve with the main dish you have prepared.

Note :
Fry lady finger pieces nicely so that it does not get sticky. Adding any spice is optional. Ex: Rasam powder, Sambar powder, Garam Masala etc. I prefer using home made powder. It is always better to use home made spices. Adding more/less jaggery is optional. Adding a spoon of ghee is optional.
Adding toor dal instead of moong dal is optional. Moong is known as healthy dal.
Time 20 Minutes.
Serves : 3 to 4

Recipe for Spice Powder ",

Things needed :
Methi Seeds : 1/4 Teaspoon
Coriander Seeds : 2 Tablespoon.
Jeera : 1/2 Teaspoon
Channa /Kadale bele : 1/2 Teaspoon
Clove : 1
Cinnnemon  : A very small piece. (Just to add some aroma)
Red chilly : 5 to 6
Ingh/Asafoetida
Method :
Dry roast all the ingredients one by one til they get good aroma and turn slightly golden brown.
Keep a pan and dry roast methi till it turns brown (roasted brown), add channa dal and dry roast, add jeera and red chilly Roast it on low flame so that not get burnt. (Should be careful),
Add clove and cinnemon piece and roast it nicely. Remove it from the pan and let it cool.
Dry grind this masala and enjoy. Add only 2 to 3 teaspoons of the powder to the curry at a time. (one time).