Seeralam

Seeralam is a recipe new to me and this recipe I adapted from regional television show couple of weeks back.
The recipe sounds quiet easy and innovative,so I tried it with small quantity,it came out so delicious and filling but it needs to be served hot.Its a  perfect evening snack option along with a cup of tea.Try this yummy snack and enjoy,lets move on to the recipe.....................................

Basic Information

Soaking time ~ 2-3 hours
Preparation time ~15 minutes

Cooking time ~ 30 minutes

Serves ~ 2

Ingredients

Ingredient	Quantity
Raw rice/pacharisi	1/4 cup
Toor dhal	3/4 cup
Coconut grated	4 tbs
Red chilly	2-3
Idly Milagai Podi	1-2 tbs
Curry leaves/karivepillai	few leaves
Coriander leaves/kothamalli	for garnishing
Salt	11/4 tsp
Oil	1 tbs+1 tsp for greasing

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1/2 tsp
Urad dhal/uluthamparppu	1 tsp
Asafoetida/perungayam	a pinch

Method

• Soak the rice and dhal together for 2- 3 hours and grind it along with red chilly,2 tbs of grated coconut and salt to a coarse paste.Adjust the consistency of the batter if it is too thick,should be like a idly batter.

• Grease the idly plate with oil and pour the batter on each mould and steam for 10-12 minutes or till a tooth pick comes out clean.

• Remove the idlys from the mould after it comes to warm and cut into small pieces and keep it aside.

• Heat a pan with oil and crackle the mustard seeds and urad dhal,add the asafoetida and curry leaves.Add in the cubed idly pieces and fry it for couple of minutes.

• Now add the idly milagai powder and give it a mix.Finally add the remaining grated coconut and chopped coriander leaves,mix it well.

• Serve it warm.

Enjoy.............................................

• Instead of cutting into cubes,it can be crumbled and made.
• The quantity of idly podi can be increased or decreased according to personal preference..

This recipe is off  to Cook Book Challenge #10 July week 3.