Anil Rice Vermicelli 500gms

Tiffin-style sevai in about 10 minutes.

• What: Thin rice vermicelli (sevai)
• Pack: 500 g
• Brand: Anil, Tamil Nadu
• Best for: Lemon sevai, coconut sevai, kheer

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

What it is

Made from rice, not wheat. It softens in hot water in minutes and turns light and springy, like the fresh idiyappam served for tiffin. For a wheat vermicelli upma or payasam, pick Anil roasted vermicelli instead.

How to use

1. Drop the vermicelli into boiling water with a pinch of salt and cook for 2–3 minutes.
2. Drain, rinse under cold water and spread to cool so the strands stay separate.
3. Toss with a mustard seed, urad dal and curry leaf tempering plus lemon juice for lemon sevai.

Tip: Mix in a spoon of sesame oil after draining so the strands don't clump.

Goes well with: Swaad Black Mustard Seeds, Idhayam Gingelly Oil, Anil Roasted Vermicelli, LG Asafoetida

Rice & Iodised Salt

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