Tamarind Vermicelli(200g)

Another variation of semia, tamarind vermicelli or semia, emphasises the tamarind’s sour flavour. It is prepared by frying mustard, curry leaves, and chilies in a small amount of oil before adding tamarind water. The Semia is added to the boiling water either in its roasted or unroasted form and boiled until tender. The tamarind water used for the dish can be created fresh by soaking some tamarind in hot water, or it can be purchased as a packed paste.