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Sevai (Hindi: सेवई), [1] [2] also called shavige (Kannada: ಶಾವಿಗೆ), saemia (Telugu: సేమియా) and santhakai (Tamil: சந்தகை), is a type of rice vermicelli dish popular in India. [3]
Araiyar Sevai is a divine colloquium of araiyars, who recite and enact Nalayara Divya Prabanda, the 4000 verses of alvars (Vaishnavite poets of the 7th–10th century). [29] [30] Araiyars are born to the Araiyar tradition most prevalent in Sri Vaishnava families in Srirangam, Alvar Thirunagari and Srivilliputhur. [29]
Vermicelli is known by various local names such as: sewiyun in Sindhi; semya (సేమ్యా or సేమియా) in Telugu; sémiya when made with wheat, and sevai when made with rice in Tamil; semiya in Malayalam; shavige in Kannada; sewoi in Assamese; shemai in Bengali; seviyan in Hindi, Urdu and Punjabi; shevaya in Marathi; simei in ...
Navagraha, Sun at the center surrounded by the planets, Painting by Raja Ravi Varma. The navagraha are nine heavenly bodies and deities that influence human life on Earth according to Hinduism and Hindu mythology. [1]
Idiyappam, also known as indiappa, noolappam, santhagai, or ottu shavige, is a string hopper dish originating from southern India. It consists of rice flour pressed into noodles, laid into a flat disc-like shape and steamed.
Chaitanya; Chakradhara; Dadu Dayal; Harivansh; Jayatirtha; Jiva Goswami; Jñāneśvara; Kabir; Madhavdev; Madhvacharya; Manavala Mamunigal; Namadeva; Nammalvar; Nathamuni
Upma, uppumavu, or uppittu is a dish of thick porridge from dry-roasted semolina or coarse rice flour. [1] Upma originated from South India, and is most common in Kerala, Andhra Pradesh, Tamil Nadu, Odisha, Telangana, [2] Karnataka, Maharashtra, and in Sri Lankan Tamil communities.
The languages and dialects commonly spoken in Sawai Madhopur are Hindi, English, Rajasthani (Dhundari, Hadoti). [61] [62] Typical cuisine in Sawai Madhopur include Dal Baati Choorma, Gatte Ki Sabzi, Bajre Ki Roti and Dal Bade. [63] The sweet dishes include Kharbuja Laddu (Muskmelon Sweet). [64]