Seviyah, the wispy strands of rice vermicelli, holds a special place in Hyderabad’s culinary tapestry. But unlike the fiery biryanis or rich haleem, seviyah’s significance goes beyond taste. It’s a thread woven into the cultural fabric of the city, particularly during the holy month of Ramadan and the joyous Eid celebrations.
This article delves into the world of Hyderabadi seviyah, exploring its origins, the unique method of preparation, and its significance in the city’s traditions.
A Legacy of Grains: Tracing Seviyah’s Origins
The exact origins of seviyah remain shrouded in the mists of time. Some historians believe it arrived in India with Arab traders, possibly as early as the 7th century. Seviyah finds mention in ancient texts like the “Manasollasa” (12th century), a Sanskrit encyclopedia, suggesting its presence in Indian cuisine for centuries.
Hyderabad, however, developed its own distinct style of seviyah making. The city’s rich culinary heritage, influenced by Mughal and Deccan flavors, likely played a role in shaping this tradition.
The Art of Seviyah Making: A Labor of Love
Unlike commercially produced vermicelli, Hyderabadi seviyah is a labor of love, traditionally prepared by hand. In the weeks leading up to Ramadan, families in specific areas of Hyderabad, like Chaderghat and Yakutpura, come alive with the rhythmic hum of preparation.
The process begins with sourcing high-quality rice. Traditionally, Sona Masuri rice, known for its delicate texture, is preferred. The rice is soaked, ground into a fine paste, and then extruded through a sieve with tiny holes, creating the thin strands of seviyah.
The real magic lies in the drying process. Unlike machine-made versions, Hyderabadi seviyah is sun-dried on clean cloth sheets. The hot Hyderabad sun plays a crucial role, giving the seviyah its unique texture and a slight golden hue.
This sun-drying not only enhances the flavor but also contributes to the seviyah’s shelf life, allowing families to prepare large batches in advance for the festive season.
The entire process requires immense skill and patience. Sadly, with changing times and the availability of machine-made alternatives, the number of families practicing this age-old craft is dwindling.
Seviyah’s Culinary Canvas: Beyond Sweet Endings
While Hyderabadi seviyah is most popularly associated with Sheer Khurma, a rich Eid dessert made with milk, dates, and nuts, its culinary canvas extends further.
Savory seviyah preparations like Seviya Upma, a light and flavorful breakfast dish, and Seviya Kheer, a savory rice pudding, showcase the versatility of this ingredient.
Seviyah also finds its way into Hyderabadi street food. Thin strands of fried seviyah, known as “Bhujia,” add a delightful textural contrast to savory snacks like samosas and chaat.
Seviyah and the Spirit of Ramadan: A Celebration of Community
The significance of Hyderabadi seviyah transcends mere culinary delight. During Ramadan, the preparation of seviyah becomes a community affair. Families gather, sharing the workload and stories passed down through generations.
The act of gifting homemade seviyah to friends and relatives becomes a way to strengthen social bonds and spread the spirit of Ramadan.
A Sweet Ending: Sheer Khurma and the Joy of Eid
The crowning glory of Hyderabadi seviyah is undoubtedly its starring role in Sheer Khurma. This luxurious Eid dessert features the delicate strands of seviyah swimming in a creamy concoction of milk, sugar, nuts, and dried fruits.
The rich, layered flavors of Sheer Khurma symbolize the sweetness of Eid celebrations and the joy of community. Every spoonful carries the essence of togetherness and the culmination of weeks of preparation.
Preserving a Tradition: The Future of Hyderabadi Seviyah
The future of Hyderabadi seviyah remains a concern. The dwindling number of families practicing the traditional method and the competition from commercially produced alternatives pose a threat to this unique culinary heritage.
However, there are glimmers of hope. There’s a growing interest in preserving traditional food practices, and initiatives are underway to document the seviyah-making process and support families who continue this legacy.
Consumers too can play a role by seeking out and appreciating this handcrafted wonder.
Hyderabadi seviyah is more than just a food item; it’s a thread that binds generations, a symbol of community spirit, and a testament to the enduring power of tradition. As we savor the delicate strands of this culinary gem, we celebrate the rich tapestry of Hyderabad’s culture and heritage.
