Sevai

Sevai, also known as shavige, santhakai, or saemia, is a type of rice vermicelli popular in Southern India, particularly in Tamil Nadu, Karnataka, and parts of Kerala. Traditionally made from rice, variations using other grains such as wheat or ragi can also be found. This versatile dish can be enjoyed at any time of the day in South India.

The traditional preparation of sevai is quite involved. It begins with soaking parboiled rice, which is then ground into a fine paste. This paste is shaped into dumplings, steamed, and finally pressed into fine strands using a sevai press. Homemade sevai is typically made entirely from rice, whereas the dried rice sticks available in stores might contain additives like tapioca or corn starch.

Sevai is often compared to idiyappam due to their similar ingredients and preparation methods. However, a key difference lies in their presentation: sevai is usually cut into pieces, whereas idiyappam is served as noodles. In Karnataka, sevai is often flavored with lemon, tamarind, coconut, or uddina pudi (a type of spice mix). It is a popular breakfast choice and can also be transformed into a sweet dish like payasam (a type of kheer).

Depending on the region, sevai can be paired with various accompaniments such as curries, vegetables, or different spices. Additionally, sevai can be made from other grains like ragi or jowar, or flavored with ingredients like lemon, tamarind, tomato, or coconut. Regional variations, such as santhakai in Tamil Nadu and shyaavige in Karnataka, offer unique flavors and accompaniments, making each version of sevai a distinctive culinary experience.