Anil Ragi Vermicelli 180g

Semiya upma on a school morning, curry leaves crackling while the tiffin box waited.

• What: Ragi (finger millet) semiya
• Pack: 180 g
• Brand: Anil, since 1984
• Best for: Semiya upma, kichadi, sweet semiya
• Contains: Wheat (gluten)

Vermicelli, also called semiya (Tamil, Malayalam, Telugu) · shavige (Kannada) · seviyan (Hindi, Punjabi) · shevaya (Marathi) · sevaiya (Gujarati) · semai (Bengali).
Ragi, also called kezhvaragu / keppai (Tamil) · panjappullu / muthari (Malayalam) · ragulu (Telugu) · mandua / ragi (Hindi) · nachni (Marathi) · nagli (Gujarati) · marua (Bengali).

What it is

Anil was founded in 1984 and started out making roasted vermicelli. Semiya is still what most Tamil homes know the name for, and the range has since grown into millet semiya, including this one made with ragi.

It cooks in a few minutes and turns a soft brown, with the mild, earthy taste of kezhvaragu, and the strands stay separate if you drain it in time. It suits a savoury tempering or jaggery and coconut equally well. Choosing between semiya? Ragi for earthy and brown; roasted wheat for payasam and kesari; rice semiya for lemon and tamarind sevai.

Tip: Rinse it under cold water straight after draining. That is what stops it turning into one lump.

Goes well with: Heera Curry Leaves, Heera Desiccated Coconut, Aachi Jaggery Powder

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