🇮🇳 Indian Vegetarian

Erode Festival Vermicelli Onion

Name: Erode Festival Vermicelli Onion
Prep time: 13 min
Cook time: 25 min
Total time: 38 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; to taste Salt; 3, sliced Onion; 2 tbsp Vegetable Oil; 1 cup Vermicelli

🇮🇳 Indian

A vegetarian Indian dish in the spirit of Erode cooking — Erode Festival Vermicelli Onion brings a onion touch with a classic salna finish. About 38 minutes from fridge to table.

Prep 13 min Cook 25 min Serves 3 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Saltto taste
Onion3, sliced
Vegetable Oil2 tbsp
Vermicelli1 cup

Optional extras

Ghee1 tbsp
Lemon1/2

Instructions

1
Heat oil or ghee in a heavy kadhai over medium heat.
2
Add cumin or mustard seeds and let them crackle.
3
Saute onion until golden, then stir in ginger-garlic paste.
4
Add tomatoes and powdered spices; cook until oil separates.
5
Add the main ingredient with a splash of water; cover and simmer.
6
Uncover, adjust salt and spice, and cook to the desired consistency.
7
Finish with garam masala and fresh cilantro.
8
Rest a minute, then serve hot.

Chef's tip

Keep the flame medium — rushing browns the base too fast.

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Watch how it's made

Video: ulli theeyal recipe | onion theeyal | ഉള്ളി തീയൽ | onion shallots curry · on YouTube