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| '''Sevai'''<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> (Hindi : सेवई), '''shavige''' (Kannada: ಶಾವಿಗೆ) or '''santhakai''' (]: சந்தகை), or '''Saemia''' is a type of ] popular in |
'''Sevai'''<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> (Hindi : सेवई), '''shavige''' (Kannada: ಶಾವಿಗೆ) or '''santhakai''' (]: சந்தகை), or '''Saemia''' is a type of ] popular in India.<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 rice, varieties made out of other food grains like ], ], and others can also be found. | ||
| == Preparation<ref>{{Cite web|date=2021-06-24|title=شعيرية البطاطا الطبيعية محلية الصنع - الطعام الصيني|url=https://gutx.ae/cooking/ettjlqmq76a7.html|access-date=2021-09-03|archive-url=https://web.archive.org/web/20210624161651/https://gutx.ae/cooking/ettjlqmq76a7.html|archive-date=24 June 2021}}</ref><ref>{{Cite web|date=2021-01-22|title=hakka noodles recipe {{!}} veg hakka noodles recipe {{!}} vegetable noodles|url=https://hebbarskitchen.com/hakka-noodles-recipe-veg-hakka-noodles/|access-date=2021-09-03|archive-url=https://web.archive.org/web/20210122032046/https://hebbarskitchen.com/hakka-noodles-recipe-veg-hakka-noodles/|archive-date=22 January 2021}}</ref><ref>{{Cite web|date=2021-03-05|title=October is National Pasta Month – Celebrate at Home with Easy-to-Make Recipes from Pasta Fits – National Pasta Association (NPA)|url=https://ilovepasta.org/october-is-national-pasta-month-celebrate-at-home-with-easy-to-make-recipes-from-pasta-fits/|access-date=2021-09-03|archive-url=https://web.archive.org/web/20210305162445/https://ilovepasta.org/october-is-national-pasta-month-celebrate-at-home-with-easy-to-make-recipes-from-pasta-fits/|archive-date=5 March 2021}}</ref> == | == Preparation<ref>{{Cite web|date=2021-06-24|title=شعيرية البطاطا الطبيعية محلية الصنع - الطعام الصيني|url=https://gutx.ae/cooking/ettjlqmq76a7.html|access-date=2021-09-03|archive-url=https://web.archive.org/web/20210624161651/https://gutx.ae/cooking/ettjlqmq76a7.html|archive-date=24 June 2021}}</ref><ref>{{Cite web|date=2021-01-22|title=hakka noodles recipe {{!}} veg hakka noodles recipe {{!}} vegetable noodles|url=https://hebbarskitchen.com/hakka-noodles-recipe-veg-hakka-noodles/|access-date=2021-09-03|archive-url=https://web.archive.org/web/20210122032046/https://hebbarskitchen.com/hakka-noodles-recipe-veg-hakka-noodles/|archive-date=22 January 2021}}</ref><ref>{{Cite web|date=2021-03-05|title=October is National Pasta Month – Celebrate at Home with Easy-to-Make Recipes from Pasta Fits – National Pasta Association (NPA)|url=https://ilovepasta.org/october-is-national-pasta-month-celebrate-at-home-with-easy-to-make-recipes-from-pasta-fits/|access-date=2021-09-03|archive-url=https://web.archive.org/web/20210305162445/https://ilovepasta.org/october-is-national-pasta-month-celebrate-at-home-with-easy-to-make-recipes-from-pasta-fits/|archive-date=5 March 2021}}</ref> == | ||
| Sevai is mostly made fresh starting from ] grains. It is also prepared from dried sevai packs (or ]) |
Sevai is mostly made fresh starting from ] grains. It is also prepared from dried sevai packs (or ]) from Asian grocery stores. 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 | ||
| **] the paste into ], make ] (also called kozhukkottais, steam the same on an ] 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 | |||
| **] the paste into dough, make medium-sized balls of the dough and pass it through "sevai press" into ] plates and then steam it | |||
| *Pressing of cooked dumplings into fine strands using a type of sevai press | *Pressing of cooked dumplings into fine strands using a type of sevai press | ||
| == Ingredients<ref>{{Cite web|date=2021-06-24|title=Why and how to restore value to pasta? {{!}} Professional PASTA|url=http://www.professionalpasta.it/why-and-how-to-restore-value-to-pasta/|access-date=2021-09-03|archive-url=https://web.archive.org/web/20210624165607/http://www.professionalpasta.it/why-and-how-to-restore-value-to-pasta/|archive-date=24 June 2021}}</ref> == | == Ingredients<ref>{{Cite web|date=2021-06-24|title=Why and how to restore value to pasta? {{!}} Professional PASTA|url=http://www.professionalpasta.it/why-and-how-to-restore-value-to-pasta/|access-date=2021-09-03|archive-url=https://web.archive.org/web/20210624165607/http://www.professionalpasta.it/why-and-how-to-restore-value-to-pasta/|archive-date=24 June 2021}}</ref> == | ||
| Homemade sevai is often made from 100% rice (in addition to water and salt) whereas dry ] may often have some additives like ] |
Homemade sevai is often made from 100% rice (in addition to water and salt) whereas dry ] may often have some 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. The dessert is usually made as ] with milk, jaggery, cardamom, and saffron. | |||
| Also shyaavige can be of two types | |||
| The dessert - it's usually mixed with roasted ground nut and jaggery Powder or with sesame and jaggery Powder or it can be made as payasam ( kheer ) with milk ,sugar/ jaggery, cardamom, saffron | |||
| This is also made in other way where shyaavige is dipped in payasam made of gasgase , jaggery, milk , cardamom . | |||
| And the oralu chithranna ( spicy shyaavige ) | |||
| Made of same ingredients used for lemon rice without onion , | |||
| == ''Sevai'' versus ''Idiyappam'' == | == ''Sevai'' versus ''Idiyappam'' == | ||
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| ] | ] | ||
| The |
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 |
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. | ||
| == See also == | == See also == | ||
Revision as of 03:49, 10 May 2022
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 Freshly extruded sevai | |
| Alternative names | Shavige |
|---|---|
| Type | Rice noodle/rice vermicelli |
| Place of origin | India |
| Main ingredients | Rice |
| Variations | Santhakai |
Sevai (Hindi : सेवई), shavige (Kannada: ಶಾವಿಗೆ) or santhakai (Kongu Nadu: சந்தகை), or Saemia is a type of rice vermicelli popular in India. While typically made from rice, varieties made out of other food grains like wheat, ragi, and others can also be found.
Preparation
Sevai is mostly made fresh starting from rice grains. It is also prepared from dried sevai packs (or rice sticks) from Asian grocery stores. 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 often have some 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. The dessert is usually made as kheer with milk, jaggery, cardamom, and saffron.
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.
- "شعيرية البطاطا الطبيعية محلية الصنع - الطعام الصيني". 24 June 2021. Archived from the original on 24 June 2021. Retrieved 3 September 2021.
- "hakka noodles recipe | veg hakka noodles recipe | vegetable noodles". 22 January 2021. Archived from the original on 22 January 2021. Retrieved 3 September 2021.
- "October is National Pasta Month – Celebrate at Home with Easy-to-Make Recipes from Pasta Fits – National Pasta Association (NPA)". 5 March 2021. Archived from the original on 5 March 2021. Retrieved 3 September 2021.
- "Why and how to restore value to pasta? | Professional PASTA". 24 June 2021. Archived from the original on 24 June 2021. Retrieved 3 September 2021.
