Sevai Upma is a south Indian breakfast delicacy and quite a yummy one at that…
Ideally it has this rich white colour and a nice soft texture which ain't too dry nor too sticky such that you can actually separate each vermicelli… and it has a beautiful ginger garlic flavour...
It is one of my favourites and therefore I have been trying to learn to make it myself.
They say south Indian food requires more skill to get it right.
It is much more technically intricate than north Indian food where a little deviation from the recipe doesn’t necessarily create a disaster.
...And I learnt this the Sevai Upma way.
Today was my 4th attempt at it. I usually manage to get recipes right in 1-2 attempts (I know - I am good :) but this one just keeps eluding me!!!
The first time I made it, I grossly underestimated the dish… and therefore the Sevai Upma became all gooey like normal upma.
The next time I showed some respect and consulted the internet regarding the recipe… but still no luck…
I was so paranoid about overcooking it that the upma remained a little uncooked!
The third time it was cooked alright but still the right smoothness and the absolutely beautiful texture was missing… and I realized I used the wrong vermicelli… :P
So today, I entered the kitchen armed with the right vermicelli, right recipe, right ingredients - including an attitude which said "Do not think - just religiously follow the instructions"…
But yet again… I messed up!! And this time I really do not know what went wrong!
And I have no energy left to find out.
I therefore officially give up on this one :(
