Seeralangari | Siralakari | Seeralam

Seeralangari, also known as Seeralam or Siralakari, is a rare and traditional dish from the Tanjore region of Tamil Nadu, South India. This unique, long-forgotten recipe has been passed down through generations, but it remains relatively unknown outside of the region, making it a hidden treasure in South Indian cuisine. Despite its rarity, Seeralangari is cherished for its incredible taste, nutritional benefits, and versatility.

The name “Seeralangari” or “Seeralam” itself remains a mystery, with no clear explanation of its origin or meaning. However, this dish is deeply rooted in the culinary traditions of Tanjore, where it is enjoyed as an evening snack or served as a side dish with Vatha Kuzhambu, a tangy tamarind-based curry that is a staple in Tamil cuisine.

What sets Seeralangari apart is its simple yet flavorful preparation. Traditionally made with green gram dal (moong dal), which is roasted to enhance its flavor, the dal is then ground into a coarse powder and sautéed with a blend of spices and fresh herbs. The result is a dish with deep, aromatic flavors that can be enjoyed on its own or paired with rice and sambar. This protein-rich recipe not only satisfies your taste buds but also provides lasting satiety, making it an ideal choice for a light, nutritious meal.

Seeralangari or Seeralam is a perfect example of how traditional dishes can offer both comfort and health benefits, making it a dish worth rediscovering in modern kitchens. Whether enjoyed as a snack or side dish, it provides a flavourful and protein-packed option that honours the culinary heritage of the Tanjore region.

Ingredients

Green gram dhal (Paasi Paruppu)-1 cup
Red chillies-6 nos
Fennel seeds-1 tsp
Grated coconut-1 tbsp
Green chillies-4 nos chopped
Mustard seeds-1/2 tsp
Cumin seeds-1/2 tsp
Urud dhal-1/2 tsp
Curry leaves few
Coriander leaves few
Asafoetida a pinch
Salt to taste
Oil-1 tsp

Method

👉First dry roast the dhal and soak it in water for 1/2 hour.
👉Then drain the water completely and grind it along with red chillies,fennel seeds, asafoetida and salt to a very coarse paste. Do Not Add water for Grinding.

👉Now in a steamer grease the plate with oil and place the paste on to the plate and gently press into slightly thick Adai shape. Allow it to steam for 3 to 5 mins.

👉Now while it is still hot cut the steamed ground mixture into desired shapes using a knife.
👉Remove the pieces from the steamer plate carefully and set aside.

👉Simultaneously heat oil in a pan/kadai add the mustard seeds,cumin seeds,urud dhal,green chillies,curry leaves and allow it to splutter and add grated coconut saute for few seconds then finally add the cut dhal mixture pieces in and give it a gentle mix being cautious not to break the pieces.



👉Garnish and serve hot.

Serves-4
Preparation time-20 mins

Note-

✍️If you don't have steamer plate you can use your idli plates just grease it with oil place a thick amount of ground dhal mixture on each groove ,shape them into idlis and then after steaming cut into desired shapes(diamond/square).
✍️You can also add chopped garlic and ginger.