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Bahala Bhaat | Mosaru Shavige | Curd Vermicelli

Bahala Bhaat

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!


5.0 from 1 reviews
Bahala Bhaat | Mosaru Shavige | Curd Vermicelli
 
Prep time
Cook time
Total time
 
Creamy and cooling, curd based shavige or Karnataka special bahala bhaat
Author:
Recipe type: Breakfast
Cuisine: Indian
Serves: 2-3 people
Ingredients
  • 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
Method
  1. In a small pan, heat ghee
  2. Gather the dals and chopped chillies in a small container
  3. Once the ghee heats, add mustard and jeera and allow them to splutter
  4. Add a pinch of hing
  5. Next, drop in the chillies and dals
  6. Fry them on low flame until light golden and crisp
  7. Throw in the cashews and fry for a few seconds
  8. Also add the raisins and allow them to plump up
  9. Turn off the heat and keep this aside
  10. Now to cook shavige/vermicelli, boil enough water in a saucepan
  11. To this pan, add the shavige/vermicelli
  12. Stir and cook for 3 minutes or according to package instructions
  13. 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
  14. Add the cooked, cooled and drained shavige/vermicelli into a bowl
  15. Add salt to taste
  16. Sprinkle a little black pepper
  17. Now, add well beaten, fresh sweet curd and mix it carefully
  18. Add most of the cashew-raisin tadka that we prepared earlier into the bowl, saving a little for garnish
  19. Finally add chopped coriander and give it one final mix
  20. Garnish with the rest of tadka and chopped coriander and serve immediately
Notes
Do not overcook shavige/vermicelli or it will turn into a paste

You can also add groundnuts if you wish

Ensure you use fresh, homemade curd and not sour
3.5.3226
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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