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| {{Short description|Indian rice noodle}} | |||
| '''Sevai''' or '''Santhakai''' is a type of ] popular in Southern India, particularly ] (] region) and ]. ] is made out of other food grains like ], ], etc. also are increasingly becoming popular. | |||
| {{Use dmy dates|date=August 2020}} | |||
| {{Use Indian English|date=August 2020}} | |||
| {{refimprove|date=April 2021}} | |||
| {{Infobox prepared food | |||
| | name = Sevai | |||
| | image = Punjabi Sawian (Punjabi Vermicelli).JPG | |||
| | image_size = 250px | |||
| | caption = | |||
| | alternate_name = Shavige | |||
| | country = ] | |||
| | creator = | |||
| | course = | |||
| | type = ]/] | |||
| | served = | |||
| | main_ingredient = ] | |||
| | variations = ] | |||
| | calories = | |||
| | other = | |||
| }} | |||
| '''Sevai''' ({{langx|hi|सेवई}}),<ref>{{Cite web|date=2021-06-10|title=History – National Pasta Association (NPA)|url=https://ilovepasta.org/history/|access-date=2021-09-03|archive-url=https://web.archive.org/web/20210610134225/https://ilovepasta.org/history/|archive-date=10 June 2021}}</ref><ref>{{Cite web|date=2021-06-28|title=दूध वाली मीठी सेवई {{!}} Sewai Recipe {{!}} Sevai Kheer {{!}} How to Make Sewai {{!}} Vermicelli Recipe {{!}} Payasam - YouTube|website=]|url=https://www.youtube.com/watch?v=BfdfYwVVwgk|access-date=2021-09-03|archive-url=https://web.archive.org/web/20210628025307/https://www.youtube.com/watch?v=BfdfYwVVwgk|archive-date=28 June 2021}}</ref> also called '''shavige''' ({{langx|kn|ಶಾವಿಗೆ}}), '''saemia''' ({{langx|te|సేమియా}}) and '''santhakai''' ({{langx|ta|சந்தகை}}), is a type of ] dish popular in ].<ref>{{Cite web|date=2018-06-15|title=Vegan Lentil & Rice Noodles {{!}} Paruppu Sevai Recipe|url=https://cookilicious.com/southindian/lentil-rice-noodles-paruppu-sevai/|access-date=2021-04-20|website=Cookilicious|language=en-US}}</ref> While typically made from ], varieties made from other food grains like ], ], and others can also be found. | |||
| Sevai/Santhakai is distinctly different from its cousin '']'' in the sense of input material, making process, and post-] recipes.<!--Please be specific. What are the differences?--> Sevai is popular as a breakfast/dinner food and is considered easily ] as it can be made with less or no oil, and it is ]. | |||
| ==History== | |||
| ] | |||
| According to food historian ], references in the ] mentions ''sevai'' and '']'' around 1st century CE.<ref name="The Story of our Food by K. T. Achaya">{{cite book | title=The Story of Our Food|url=https://books.google.com/books?id=bk9RHRCqZOkC&pg=PA80 | author=K. T. Achaya|date = November 2003| page=80| publisher=Universities Press| isbn=81-7371-293-X }}</ref> Lokopakara (1025 CE) a cookbook in Kannada also mentions method of making ''sevai'' and a mold-presser used for it.<ref> "Lokopakara" Agri-History Bulletin No. 6 - (Trans) Ayangarya, Y. L. Nene, Nalini Sadhale, Valmiki Sreenivasa (Trans), 2004</ref> | |||
| == |
== Preparation == | ||
| Sevai |
Sevai is mostly made fresh starting from ] grains. It is also prepared from dried sevai packs (or ]). Traditionally, making sevai at home consists of the following steps (with minor variations based on location and family customs): | ||
| *Soaking of ] rice in cold water for about 3 hours | *Soaking of ] rice in cold water for about 3 hours | ||
| *Grinding of soaked rice using a ] into a fine paste | *Grinding of soaked rice using a ] into a fine paste | ||
| *Making of ] from the rice paste and steaming the chunks |
*Making of ] from the rice paste and steaming the chunks | ||
| ⚫ | *Pressing of cooked dumplings into fine strands using a type of sevai press | ||
| **] the paste into ], make ] (also called ]s, steam the same on a ] vessel | |||
| **pour the paste into moulds of the ] vessel and steam the same | |||
| **] the paste into dough, make ], drop the same into boiling water and through cook | |||
| ⚫ | *Pressing of cooked dumplings into fine strands using a type of |
||
| == Ingredients== | |||
| == Composition of Sevai == | |||
| Homemade sevai is often made from 100% rice (in addition to water and salt) whereas dry ] may have additives like ] and ]. In Southern parts of ], '''shyaavige''' is made of different grains with different consistencies. When made with ] or ] the vermicelli is fatter, whereas when made with ] or ] the strands are thinner. | |||
| Sevai can be made as a sweet or savoury dish. | |||
| Home made Sevai is often made from 100% rice (with water and salt, of course) whereas dry ] may often have some additives like ], ], etc. | |||
| == ''Sevai'' versus ''idiyappam'' == | |||
| Instant rice noodles have other additives like ], ], edible ], etc. | |||
| Sevai is similar to ''],'' 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 for '']'' with side dishes like curries or ]. | |||
| ] | |||
| == Other names of Sevai == | |||
| 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, or ''uddina pudi'' (a type of powder made from black gram dal in Karnataka). Called ''shavige'' in ], 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 as a breakfast or tiffin dish, but also served as a dessert such as '']'' when cooked in milk with ] or other ] and ]. 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 the ] region of Karnataka, it may be served with ], unlike how it is usually served in other parts of South India. ] communities also differ from the norm in that they serve idiyappam like sevai, flavored with lemon, tamarind, or ''uddina'' pudi. Other variants of sevai made with ], ], or other grains are served plain with accompaniments like sweetened ] and various edible powders including powdered ] and ]. In ], santhakai is often flavoured with ], ], tomato, coconut, and curd and is usually eaten warm. | |||
| Sevai is called Santhakai in the western parts of ]. it is called 'Shavige' in Kannada. People also loosely use the terms ] and semiya (]) for Sevai, even though these foods are different from Sevai in several aspects. In Tamil, these are written சந்தகை, சந்தவம், சந்தவை. | |||
| == |
== See also == | ||
| * ] | |||
| ]Sevai is often flavoured with Lemon, ], Tomato, Coconut,curd etc. and tastes best when served warm. Popular accompaniments for plain sevai are ] ], banana sugar and ghee, more-kuzhambu, several ]s and mutton/chicken/fish ]. | |||
| * ] | |||
| * ] | |||
| * ] | |||
| * '']'' | |||
| * ] | |||
| == |
==References== | ||
| {{reflist}} | |||
| Here are some of the types of sevai presses | |||
| <gallery> | |||
| Image:Sevaimaker1.jpg|Traditional Iron Sevai Maker | |||
| </gallery> | |||
| {{Indian Dishes}} | {{Indian Dishes}} | ||
| ] | ] | ||
| ] | ] | ||
| ] | ] | ||
| ] | |||
| ] | |||
| ] | |||
Latest revision as of 22:55, 27 October 2024
Indian rice noodle
 | This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Sevai" – news · newspapers · books · scholar · JSTOR (April 2021) (Learn how and when to remove this message) |
.JPG) | |
| Alternative names | Shavige |
|---|---|
| Type | Rice noodle/rice vermicelli |
| Place of origin | India |
| Main ingredients | Rice |
| Variations | Santhakai |
Sevai (Hindi: सेवई), also called shavige (Kannada: ಶಾವಿಗೆ), saemia (Telugu: సేమియా) and santhakai (Tamil: சந்தகை), is a type of rice vermicelli dish popular in India. While typically made from rice, varieties made from other food grains like wheat, ragi, and others can also be found.
History
According to food historian K. T. Achaya, references in the Sangam literature mentions sevai and idiyappam around 1st century CE. Lokopakara (1025 CE) a cookbook in Kannada also mentions method of making sevai and a mold-presser used for it.
Preparation
Sevai is mostly made fresh starting from rice grains. It is also prepared from dried sevai packs (or rice sticks). Traditionally, making sevai at home consists of the following steps (with minor variations based on location and family customs):
- Soaking of parboiled rice in cold water for about 3 hours
- Grinding of soaked rice using a wet grinder into a fine paste
- Making of dumplings from the rice paste and steaming the chunks
- Pressing of cooked dumplings into fine strands using a type of sevai press
Ingredients
Homemade sevai is often made from 100% rice (in addition to water and salt) whereas dry rice sticks may have additives like tapioca and corn starch. In Southern parts of Karnataka, shyaavige is made of different grains with different consistencies. When made with ragi or millet the vermicelli is fatter, whereas when made with rice or wheat the strands are thinner.
Sevai can be made as a sweet or savoury dish.
Sevai versus idiyappam
Sevai is similar to idiyappam, 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 for appam with side dishes like curries or kormas.
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, or uddina pudi (a type of powder made from black gram dal in Karnataka). Called shavige in Karnataka, 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 as a breakfast or tiffin dish, but also served as a dessert such as payasam when cooked in milk with cardamom or other spices and sugar. 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 the Malnad region of Karnataka, it may be served with chicken 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, or uddina pudi. Other variants of sevai made with ragi, jowar, or other grains are served plain with accompaniments like sweetened coconut milk and various edible powders including powdered chickpea and sesame. In Tamil Nadu, santhakai is often flavoured with lemon, tamarind, tomato, coconut, and curd and is usually eaten warm.
See also
References
- "History – National Pasta Association (NPA)". 10 June 2021. Archived from the original on 10 June 2021. Retrieved 3 September 2021.
- "दूध वाली मीठी सेवई | Sewai Recipe | Sevai Kheer | How to Make Sewai | Vermicelli Recipe | Payasam - YouTube". YouTube. 28 June 2021. Archived from the original on 28 June 2021. Retrieved 3 September 2021.
- "Vegan Lentil & Rice Noodles | Paruppu Sevai Recipe". Cookilicious. 15 June 2018. Retrieved 20 April 2021.
- K. T. Achaya (November 2003). The Story of Our Food. Universities Press. p. 80. ISBN 81-7371-293-X.
- "Lokopakara" Agri-History Bulletin No. 6 - (Trans) Ayangarya, Y. L. Nene, Nalini Sadhale, Valmiki Sreenivasa (Trans), 2004
