Anil Varagu Vermicelli - 180g

Thatha's new millet habit, and the whole house eating varagu semiya along with him.

• What: Varagu (kodo millet) vermicelli
• Pack: 180 g
• Brand: Anil, since 1984
• Best for: Semiya upma, lemon semiya, tiffin boxes

Vermicelli, also called semiya (Tamil, Malayalam, Telugu) · shavige (Kannada) · seviyan (Hindi, Punjabi) · shevaya (Marathi) · sevaiya (Gujarati) · semai (Bengali).
Kodo millet, also called varagu (Tamil) · koovaragu (Malayalam) · harka (Kannada) · arikelu (Telugu) · kodo (Hindi, Bengali) · kodra (Marathi, Gujarati, Punjabi).

What it is

Anil was founded in 1984 and started out making roasted vermicelli, and it now makes semiya from several millets as well as wheat. This one is named for varagu, kodo millet, a hardy small grain that Tamil villages have long cooked like rice, as varagu sadam or pongal.

As semiya it cooks in three or four minutes, with a mild, slightly nutty taste, and the strands keep their shape in upma instead of collapsing. It suits a quick weekday tiffin or a lunch box. Choosing between Anil millet semiyas? Varagu for a firmer bite; Thinai (foxtail) for mild and light; Cholam (sorghum) for a paler, faintly sweet bowl.

Tip: Rinse it under cold water the moment it is drained. The strands stay separate and take the tempering well.

Goes well with: Anil Vermicelli - Foxtail (Thinai), Udhaiyam Chana Dal, Heera Curry Leaves

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