In countries of the Indian subcontinent, vermicelli is available either as long strands or cut into about 2 cm long pieces. Vermicelli is known by various local names such as, Semya in Telugu, sémiya when made with wheat & sevai when made with rice in Tamil, Semiya in Malayalam, shavige in Kannada, shemai in Bengali, seviyan in Hindi, Urdu and Punjabi, vaLavaT/shevaya in Marathi, simei in Odia, sev in Gujarati, semige in Tulu. The noodles are used in a number of dishes including a variation of kheer, a sweet dessert similar to rice pudding. Vermicelli are also used in many parts of India to make a popular dish called upma. To prepare it, dry oil-roasted vermicelli and pre-sauteed vegetables such as onions, carrots, French-beans, peas etc. are cooked together with enough water that can be absorbed by the vermicelli. Roasted cashew or peanuts are used as garnish.