Sevai

Sevai (also known as Shavige in Kannada, Shevaya in Marathi, Sevalu or Semiya in Telugu, and Sevai in Tamil) is a type of Indian noodle dish made from rice. It is a staple food in many parts of India, particularly in the southern states of Tamil Nadu, Karnataka, and Andhra Pradesh. Sevai is often served for breakfast or as a light dinner, and is typically accompanied by a variety of chutneys, sambar, or curry.

Preparation

Sevai is traditionally made by soaking rice in water, then grinding it into a smooth batter. The batter is then steamed to form a thick cake, which is then pressed through a sevai press to create the noodles. The noodles are then steamed again before being served.

There are many variations of sevai, including lemon sevai, coconut sevai, tamarind sevai, and jaggery sevai. These variations are made by adding different ingredients to the basic sevai recipe.

Cultural Significance

Sevai is an important part of many Indian festivals and celebrations. For example, during the Tamil festival of Pongal, a special dish called Pongal Sevai is made. Similarly, during the festival of Navaratri, a variety of sevai dishes are prepared and offered to the goddess Durga.

See Also

• Idiyappam
• Rice noodle
• Indian cuisine

References

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