Anil Rice Vermicelli 1kg

Kalyanam breakfast, and the coconut sevai gone before anyone touched the idlis.

• What: Rice vermicelli (rice sevai)
• Pack: 1 kg
• Brand: Anil, making vermicelli since 1984
• Best for: Lemon sevai, coconut sevai, puli sevai

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

What it is

Anil was founded in 1984 and started out making roasted vermicelli, and semiya is still the name most Tamil homes know it for. This is its rice vermicelli, made from rice flour, in the 1 kg bag.

Rice sevai is soft and white with no wheat taste, closer to idiyappam than to upma. It is the base for the variety sevais of Tamil and Kongu kitchens: lemon, coconut, tamarind or tomato, each just a tempering away. Choosing between Anil vermicelli? Rice for sevai and idiyappam-style dishes; roasted wheat for upma and payasam; ragi for a darker, earthier bowl.

Tip: Cook it in batches and keep the plain sevai covered. You can split one pot into lemon and coconut sevai for two tastes.

Goes well with: Heera Desiccated Coconut Fine, Idhayam Mantra Groundnut Oil, Udhaiyam Urid Dal Split

Rice flour.

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