Anil Tamarind Vermicelli 180g

Leftover puli kaichal stirred into sevai, so nothing from Sunday's cooking went to waste.

• What: Tamarind vermicelli, pre-seasoned (puli semiya)
• Pack: 180 g
• Brand: Anil, since 1984
• Best for: Quick puli sevai for tiffin and lunch boxes
• Contains: Wheat (gluten)

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, so semiya is where the brand began. This one is puli semiya: retail listings for this pack give wheat flour, tamarind powder, chilli, turmeric and fenugreek as the ingredients, so the seasoning is already in the noodle.

Cooked, it tastes like puliyodharai in noodle form: sour, gently hot, a little bitter from the fenugreek, and dark orange-brown. Choosing between Anil semiya? Tamarind for puliyodharai flavour; lemon vermicelli for a lighter, tangier sevai; roasted short vermicelli for upma and payasam.

Tip: Temper mustard, urad dal, peanuts and curry leaves in gingelly oil and toss through at the end. That is what makes it taste like puliyodharai.

Goes well with: Idhayam Gingelly (Sesame) Oil, Heera Pink Peanuts, Sri Durga Ragi Vadagam

• Mustard

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