Recipe

Seviyan Aloo Sweet Vermicelli With Potatoes

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Seviyan Aloo Sweet Vermicelli with potatoes

Continuing with our Sindhi series, I am presenting you with yummycious Seviyan Aloo. Growing up my mum always made this over the weekends and I have been relishing this over years! Fast forward I am married, living in California, connected strong with my Sindhi roots!

🌱Ingredients
1 cup of vermicelli (thick)
1 tbsp of coconut oil
½ cup of coconut sugar or white sugar
¾ cup of water
½ tsp grounded green cardamom powder
Pinch of saffron in 2tsp of plant-based milk
For garnish: Blanched nuts – almonds, unsalted pistachios, cashews

🌱Recipe
1. Boil water and add sugar until it dissolves.
2. In a pan, add coconut oil, add vermicelli until roasted evenly golden brown.
3. Add cardamom powder, add sugar water syrup, and mix well.
4. Lower the flame, add the saffron mixture and let the vermicelli cook until the water is completely evaporated.
5. Garnish with blanched nuts
6. Serve it with fried or baked potato sprinkled with salt, turmeric, coriander powder, dry mango powder and red chili powder.
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