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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.

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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
  1. Combine rice, dal and red chillies in a deep bowl and soak in water for about an hour and drain.
  2. Add ginger and garlic and blend in a mixer to a coarse paste.
  3. When all the above said ingredients are tender, transfer into a mixer along with ginger and garlic.
  4. Add chopped onions and salt. Mix well.
  5. Pour batter in a greased 175 mm. (7") diameter thali and spread it to make an even layer.
  6. Steam in a steamer till cooked. cool and cut into very small pieces or lightly cuumble with fingers.
  7. Heat oil in a flat non-stick pan. Add the mustard seeds.
  8. When the seeds crackle add add urad dal, gram dal and cumin seeds one after the other.
  9. Add turmeric powder, asafoetida and curry leaves.
  10. When all the ingredients start releasing their aroma, add the cooked crumbled mixture. Keep stirring till all the ingredients are mixed thoroughly.
  11. Cook for some more time till the contents are well done.
  12. Transfer into a serving dish and garnish with fresh curry leaves.
  13. Serve hot.

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This recipe was contributed by Foodie #641374 on 06 Nov 2015
I am a homemaker from Chennai, Tamil Nadu. I lived with my parents in law for almost forty long year...

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