Aachi Roasted Vermicelli 400g

The first Friday of Aadi, and payasam in the brass uruli before the lamp was lit.

• What: Roasted vermicelli (semiya), from wheat semolina
• Pack: 400 g
• Brand: Aachi, Chennai, since 1995
• Contains: Wheat (gluten)

Vermicelli, also called semiya (Tamil, Malayalam, Telugu) · shavige (Kannada) · seviyan (Hindi, Punjabi) · shevaya (Marathi) · sevaiya (Gujarati) · semai (Bengali).

What it is

Aachi Masala was founded in 1995 by A.D. Padmasingh Isaac and is based in Chennai. Most people know it for spice blends, but the same shelf carries everyday staples like this semiya. It is made from wheat semolina and comes already roasted, so it goes straight into the pan without the dry-frying step.

The strands are fine and golden, and they soften in a few minutes. Use it for semiya upma with onion and curry leaves, or for payasam simmered in milk with cardamom. Choosing between vermicelli? Aachi roasted for upma and payasam; Anil rice vermicelli for lemon or coconut sevai; Anil ragi vermicelli for a darker bowl.

Tip: For payasam, fry the semiya in a spoon of ghee for a minute first. The strands stay separate in the milk.

Goes well with: Heera Cashew Nuts, Swaad Green Cardamom, Amul Ghee

Wheat semolina.

• Wheat

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