Bahala Bhaat | Mosaru Shavige | Curd Vermicelli
Author: Vindhya Desai
Recipe type: Breakfast
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 2-3 people
- 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
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
Recipe by Food Of Interest at https://foodofinterest.com/bahala-bhaat/
3.5.3226