On some mornings when you are short on time and do not have idli or dosa batter on hand, simple breakfasts come in handy. But upma/uppittu or avalakki can be boring sometimes and their turn for the week is up then we need some more ideas up our sleeve. One such recipe is my favourite Karnataka special bahala bhaat or mosaru shavige.
Bahala bhaat or mosaru shavige is a cooling shavige/vermicelli dish. It is loaded with fun things like cashews and raisins and of course the main ingredient is cooling mosaru/yogurt/curd. In my experience most vermicelli varieties take about 3-4 minutes to cook or 5 minutes tops! This can be then quickly cooled and mixed with cool mosaru/yogurt/curd.
When the vermicelli is cooking make a quick tadka/vaggarne and chop some fresh coriander, that is it! Pour tadka over shavige and bahala bhaat is ready. So how long could this take, I say just about 10 minutes and you have a great traditional breakfast ready in no time at all. Love such recipes, try more 10-15 minute recipes from FOI. Also try seviyaan kheer and shavige pulao recipe an absolute favourite!
- 2 Tsp ghee
- ½ Tsp kadale bele/chana dal
- ½ Tsp uddina bele/urad dal
- 1 chopped green chilli
- 1 piece broken dry red chilli
- ½ Tsp mustard
- ½ Tsp jeera
- 1 pinch hing
- 8-10 whole cashews
- 2 Tbsp raisins
- ½ Cup unroasted shavige/vermicelli
- Salt to taste
- 1 Cup curd/yogurt + extra to adjust consistency
- Chopped coriander to garnish
- In a small pan, heat ghee
- Gather the dals and chopped chillies in a small container
- Once the ghee heats, add mustard and jeera and allow them to splutter
- Add a pinch of hing
- Next, drop in the chillies and dals
- Fry them on low flame until light golden and crisp
- Throw in the cashews and fry for a few seconds
- Also add the raisins and allow them to plump up
- Turn off the heat and keep this aside
- Now to cook shavige/vermicelli, boil enough water in a saucepan
- To this pan, add the shavige/vermicelli
- Stir and cook for 3 minutes or according to package instructions
- Once it is cooked, drain the excess water and run some cold water on it to prevent further cooking. Keep this aside for 2-3 minutes
- Add the cooked, cooled and drained shavige/vermicelli into a bowl
- Add salt to taste
- Sprinkle a little black pepper
- Now, add well beaten, fresh sweet curd and mix it carefully
- Add most of the cashew-raisin tadka that we prepared earlier into the bowl, saving a little for garnish
- Finally add chopped coriander and give it one final mix
- Garnish with the rest of tadka and chopped coriander and serve immediately
You can also add groundnuts if you wish
Ensure you use fresh, homemade curd and not sour
Bahala Bhaat Stepwise:
In a small pan, heat ghee
Gather the dals and chopped chillies in a small container
Once the ghee heats, add mustard and jeera and allow them to splutter
Add a pinch of hing
Next, drop in the chillies and dals
Fry them on low flame until light golden and crisp
Throw in the cashews and fry for a few seconds
Also add the raisins and allow them to plump up
Turn off the heat and keep this aside
Now to cook shavige/vermicelli, boil enough water in a saucepan
To this pan, add the shavige/vermicelli
Stir and cook for 3 minutes or according to package instructions
Once it is cooked, drain the excess water and run some cold water on it to prevent further cooking. Keep this aside for 2-3 minutes
Add the cooked, cooled and drained shavige/vermicelli into a bowl
Add salt to taste
Sprinkle a little black pepper
Now, add well beaten, fresh sweet curd and mix it carefully
Add most of the cashew-raisin tadka that we prepared earlier into the bowl, saving a little for garnish
Finally add chopped coriander and give it one final mix
Garnish with the rest of tadka and chopped coriander and serve immediately
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