Seeraalangari – a long forgotten delicacy

I have heard many times Amma talking about “Seeralangari” but never she had made it at home. I too was not fascinated by the name and just skipped the conversation many times. This morning she asked me if I would like to take a shot as she had made that dish.

I immediately set up a place (now everybody at home got used to it, even the kids) not much fancy but near the balcony and clicked a few shots. But I could not get to have a taste of it till lunch time. It tasted wonderful. Not very spicy and fancy its a simple protien rich delicacy which was made all these years in the northern part of Tamilnadu. I am not sure why it got its name but my Grandma seems to be an expert of making it. With no vegetables around this is an easy dish to go.


Yellow moong dal – 150 gm

Onions chopped (divided) – 1/2 cup

Green chillies chopped – 2 T spoon

Ginger chopped – 1 tea spoon

Garlic – 6-8 pods chopped

Sprig of curry leaf

Peanut oil – 2 – 3 T

Mustard, Urad dal – each 1 teaspoon

asafoetida – 1 pinch

How to make it ?

Dry roast the dal for 5-7 mins in low flame until a nice aroma comes. Soak the dal for atleast 2 hours (preferaby overnight). In the mixie grind the soaked dal (after draining it) along with half of the onions, green chillies, ginger and curry leaf to a course paste with very little water. Add salt to this as per taste.

DSC01473In an idli steamer spread this batter in an indli plate and steam cook for 15 minutes or till the batter is cooked well. Let it cool completely and crumble them so that there are pieces of 1/2 inch size (make it more chunkier).


In a thick bottomed vessel heat the oil and add the mustard seeds. When they start crackling add the asafoetida and urad dal and curry leaves. Add the garlic pods. Saute till the urad dal turns golden. Add the remaining onions, green chillies and ginger and saute till onions turn translucent. Now add the crumbled cooked moongal mix and saute till the mix turns slightly golden. Do the entire sauteing in low flame to get good crispiness. Serve with rice and a spicy kulambu.



11 comments on “Seeraalangari – a long forgotten delicacy

  1. Nirmala, that is indeed a fancy name (I trying to say the name out aloud and see how it sounds). This sounds like a very tasty dish and looks good too. i will give it a try soon.

    Yes indeed. The “la” sould be pronounced as the second “la” in Tamil. Its a very simple and filling dish. In fact I liked to eat it on its own.

  2. I think I’ve made this once – it’s on my blog too, most unattractive dish I’ve ever made, I think. I found it under the name Siriyali in a Telugu cookbook.

    Just now checked u’e blog Sra. But the tamarind is missing here that would have made a huge difference! But this tasted delicious ven when cold but Amma said it was th best when piping hot!

  3. Looking at the photo I thought it was cauliflower šŸ˜€ Moong dal dressed up like this sounds delicious, will surely give it a try soon Nirmala. Have the mangoes shown up in the market ?
    šŸ™‚ Mangoes are showing up but not upto the mark till now. My favorite vareities ae yet to be seen Priya!

  4. I have been visiting your blog for long time. After looking at this dish I remember my Grandma’s
    preparation using Toordal and we call the dish as “Seeralam”.
    Thanks for sharing the wonderful recipe.

  5. That sounds like a very simple and lovely recipe to try out. Something like paruppu usili.
    looks nice too!

  6. thanks to food blogs like urs, we get to learn some of the authentic and traditional recipes which otherwise would have buried long back!

  7. Delicious recipe. Hearing the name for the first time. Will try out soon.

  8. you have unearthed a good one. maybe these can work as dumplings in thinner gravies too.

  9. wow these are new to me..sure look delicious..lovely dish dear..thanks for sharing

  10. This looks good, like moong dal dumplings in a gravy. We make one kind with chana dal but that is a lot of work. This looks so much easier

  11. good recipe. Will give it a try.

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