VERMI

Available in - 200 gm

MRP : 20

Discounted price : 18

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Availability: In Stock

Sevai (Tamil), shavige (Kannada) or santhakai (Western Tamil Nadu, or Saemia is a type of rice vermicelli popular in Southern India, particularly Tamil Nadu (Kongunadu region), Karnataka KARUNADU] and some parts of Kerala. While typically made from rice, varieties made out of other food grains like wheat, ragi, etc. can also be found. Sevai is popular throughout South India as a meal throughout the day.

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Sevai (Tamil), shavige (Kannada) or santhakai (Western Tamil Nadu, or Saemia is a type of rice vermicelli popular in Southern India, particularly Tamil Nadu (Kongunadu region), Karnataka KARUNADU] and some parts of Kerala. While typically made from rice, varieties made out of other food grains like wheat, ragi, etc. can also be found. Sevai is popular throughout South India as a meal throughout the day.

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 Tamilnadu has a variation of this with a name Santhagai and included in wedding ceremony rituals of the region. In the Malnad region of Karnataka, it may be served with chicken curry, rather unlike how it is usually served in other parts of South India. Sankethi communities also differ from the norm in that they prepare idiyappam and serve it like sevai, flavored with lemon, tamarind, or uddina pudi. Other variants of sevai (or idiyappam for that matter) can be made with ragijowar, or other grains are served plain with accompaniments like sweetened coconut milk and various edible powders that include powdered chickpea and sesame

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