Masala Shavige Upma | Masala Vermicelli Upma

Karnataka Style Masala Shavige Upma– A Flavorful South Indian Breakfast

If you’re looking for a quick, comforting, and flavourful South Indian breakfast or evening snack, Karnataka style masala semiya, also known as masala shavige, is the perfect choice. This humble dish made with vermicelli (semiya or shavige in Kannada) is a go-to in many Karnataka households. It’s light on the stomach, easy to prepare, and packed with flavourful herbs and spices, making it an easy meal for busy mornings or a light dinner option.

Masala semiya is similar in preparation to upma, but instead of rava (semolina), roasted vermicelli is used. What makes the Karnataka version unique is the use of freshly ground masala which consists of coriander leaves, curry leaves, ginger, garlic, cumin seeds, green chilies, and grated coconut, which brings out the traditional South Indian flavours . The dish is often tempered with mustard seeds, urad dal, chana dal, and a pinch of turmeric for color and aroma. Some versions even include a sprinkle of lemon juice at the end for a tangy twist.

You can also add your favourite vegetables like carrots, beans, peas, or capsicum to make it more wholesome. It’s a great way to use up leftover veggies and also sneak some nutrition into your kids’ plates. It’s best served hot, garnished with coriander leaves and coconut, and can be paired with coconut chutney or just enjoyed as-is with a hot cup of filter coffee or tea.

Whether you’re new to South Indian cuisine or a seasoned home cook looking for comfort food, this Karnataka-style masala vermicelli is definitely worth trying. It’s vegetarian, flavourful , and gets ready in under 30 minutes – ideal for a busy lifestyle without compromising on taste or nutrition.

So next time you’re wondering what to cook for breakfast, give this Karnataka masala shavige upma recipe a try. With just a handful of pantry staples, you can whip up a delicious meal that feels both traditional and satisfying.Check out the recipe below.

Ingredients

Vermicelli (Shavige/semiya)-1 cup

Onion -1 no finely chopped 

Salt to taste 

Mustard seeds-1/4 tsp

Urad dal -1/2 tsp

Bengal gram dal -1/2 tsp

Cashew-few

Curry leaves-few

Oil -1-2 tsps

For Masala

Grated coconut-1/2 cup

Ginger-1 inch piece

Garlic -4-6 nos

Green chillies -3-4 nos

Curry leaves -few

Coriander leaves -handful 

Cumin seeds-1/2 tsp

Asafoetida-1/8 tsp

Turmeric powder-1/8 tsp

Recipe Video

Method 

👉Grind the ingredients given under For Masala coarsely without adding any water set aside.

👉Heat water in a kadai add 3/4 tsp of water and 1 tsp of oil mix well and bring to a rolling boil.

👉Add roasted vermicelli mix well and cook until done.Drain the water and pour cold water over the Semiya and again drain the water completely.Set aside.

👉Heat oil in a kadai add mustard seeds, urad dal, Bengal gram dal, cashews and curry leaves and allow it to splutter.

👉Add onion and saute well.(Note :you can add veggies like carrots, beans, peas etc at this stage if you prefer )

👉Now add the ground masala and little water and saute in medium heat until the raw smell goes.

👉Add in the cooked vermicelli( shavige), mix well gently so that the masala gets evenly coated on the vermicelli.Check for salt and add if needed.

👉Continue to cook in low heat for 2-4 minutes.Add lemon juice and mix well and immediately switch off the gas.

👉Garnish and serve hot .

Total Preparation Time-20 mins

Serves-2-3