🇮🇳 Indian Vegetarian

Bareilly Festival Vermicelli Thalassery

Name: Bareilly Festival Vermicelli Thalassery
Prep time: 24 min
Cook time: 25 min
Total time: 49 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; to taste Salt; 1, finely chopped Onion; 1 tsp Cumin Seeds; 1 tsp Coriander Powder; 2 tbsp Vegetable Oil; 1 cup Vermicelli

🇮🇳 Indian

A vegetarian Indian dish in the spirit of Bareilly cooking — Bareilly Festival Vermicelli Thalassery brings a thalassery touch with a classic cutlet finish. About 49 minutes from fridge to table.

Prep 24 min Cook 25 min Serves 4 Hard

Ingredients

Ginger Garlic Paste1 tbsp
Saltto taste
Onion1, finely chopped
Cumin Seeds1 tsp
Coriander Powder1 tsp
Vegetable Oil2 tbsp
Vermicelli1 cup

Optional extras

Curry Leaves1 sprig

Instructions

1
Rinse and prep the main ingredient; pat dry.
2
Bloom whole spices in hot oil until aromatic.
3
Build the masala base with onion, tomato, and paste.
4
Fold in the main ingredient and coat evenly.
5
Add liquid (water, stock, or yogurt) and simmer gently.
6
Taste; balance heat, salt, and tang.

Chef's tip

Chop everything mise-en-place; the cook goes quickly once oil is hot.

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Watch how it's made

Video: Colorful Seviyan Recipe/Coloured Vermicelli With Milk Recipe/Doodh Wali Rangdar Sevaiyan Recipe · on YouTube