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| Alternative names | Shavige |
|---|---|
| Type | Rice noodle/rice vermicelli |
| Place of origin | India |
| Main ingredients | Rice |
| Variations | Santhakai |
Sevai (Hindi:सेवई),[1][2] also calledshavige,semiya, (Kannada:ಶಾವಿಗೆ),saemia (Telugu:సేమియా) andsanthakai (Tamil:சந்தகை), is a type ofrice vermicelli dish popular inIndia.[3] While typically made fromrice, varieties made from other food grains likewheat,ragi, and others can also be found.
According to food historianK. T. Achaya, references in theSangam literature mentionssevai andidiyappam around 1st century CE.[4] Lokopakara (1025 CE) a cookbook in Kannada also mentions method of makingsevai and a mold-presser used for it.[5]
Sevai is mostly made fresh starting fromrice grains. It is also prepared from dried sevai packs (orrice sticks). Traditionally, making sevai at home consists of the following steps (with minor variations based on location and family customs):
Homemade sevai is often made from 100% rice (in addition to water and salt) whereas dryrice sticks may have additives liketapioca andcorn starch. In Southern parts ofKarnataka,shyaavige is made of different grains with different consistencies. When made withragi ormillet the vermicelli is fatter, whereas when made withrice orwheat the strands are thinner.
Sevai can be made as a sweet or savoury dish.
Sevai is similar toidiyappam, in the ingredients and preparation. Sevai, unlike idiyappam, is typically broken or cut up rather than in piles of noodles. In this way, sevai is treated almost as a substitute for rice. Idiyappam, by contrast, is served almost as a substitute forappam with side dishes like curries orkormas.
The presses used to make sevai and idiyappam are essentially the same. Sevai is also typically not served with curries like other side dishes but rather mixed with a flavoring like lemon, tamarind paste, coconut, oruddina pudi (a type of powder made from black gram dal in Karnataka). Calledshavige inKarnataka, it can also be prepared with cooked vegetables and tempered with spices with a dash of lemon juice.
Sevai is typically served in Tamil Nadu and other South Indian communities and inSri Lanka as a breakfast or tiffin dish, but also served as a dessert such aspayasam when cooked in milk withcardamom or otherspices andsugar. The cuisine of Kongu region in Tamil Nadu has a variation of this called Santhagai and is included in wedding rituals of the region. In theMalnad region of Karnataka, it may be served withchicken curry, unlike how it is usually served in other parts of South India.Sankethi communities also differ from the norm in that they serve idiyappam like sevai, flavored with lemon, tamarind, oruddina pudi. Other variants of sevai made withragi,jowar, or other grains are served plain with accompaniments like sweetenedcoconut milk and various edible powders including powderedchickpea andsesame. InTamil Nadu, santhakai is often flavoured withlemon,tamarind, tomato, coconut, and curd and is usually eaten warm.
