Seeralam
by Foodie #641374
06 Nov 2015
This recipe has been viewed 7891 times
Seeralam, this is a traditional South Indian ( Tamilian) recipe. This recipe was handed down to me by my mother in law. I used to prepare this dish as an evening snack for my children as an after school treat.
Seeralam recipe - How to make Seeralam
Preparation Time: Cooking Time: Total Time:
Makes 3 to 4 servings
1 cup par boiled rice (chawal) (ukda chawal)
3/4 cup toovar (arhar) dal (arhar)
4 red chillies
1 tsp grated ginger (adrak)
4 garlic (lehsun) cloves
1/2 tsp mustard seeds ( rai / sarson)
2 tsp split urad dal (split black lentils)
1 tsp split gram dal - 1 teaspoon
1/2 tsp cumin seeds (jeera)
2 sprigs curry leaves (kadi patta)
2 chopped onions
1 tbsp oil for seasoning
1/4 tsp turmeric powder (haldi)
1/4 tsp asafoetida (hing) powder
salt to taste
Method
- Method
- Combine rice, dal and red chillies in a deep bowl and soak in water for about an hour and drain.
- Add ginger and garlic and blend in a mixer to a coarse paste.
- When all the above said ingredients are tender, transfer into a mixer along with ginger and garlic.
- Add chopped onions and salt. Mix well.
- Pour batter in a greased 175 mm. (7") diameter thali and spread it to make an even layer.
- Steam in a steamer till cooked. cool and cut into very small pieces or lightly cuumble with fingers.
- Heat oil in a flat non-stick pan. Add the mustard seeds.
- When the seeds crackle add add urad dal, gram dal and cumin seeds one after the other.
- Add turmeric powder, asafoetida and curry leaves.
- When all the ingredients start releasing their aroma, add the cooked crumbled mixture. Keep stirring till all the ingredients are mixed thoroughly.
- Cook for some more time till the contents are well done.
- Transfer into a serving dish and garnish with fresh curry leaves.
- Serve hot.
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