Mung bean idly upma, mung bean/split yellow mung bean/pesarapappu/pasi paruppu/moong dal. In our family we call this recipe as seeralam and pesarapappu puttu/pittu in In-laws. Whatever the name may have but the taste is the matters, isn’t it ? I heard that this recipe passes over generation and it is really close to my heart.
Whenever we make seeralam as breakfast, we make both sweet and savoury. Do check the sweet seeralam recipe also.
Let’s see the procedure for savoury seeralam,
[recipe title=”Mung bean idly upma” servings=”4-5″ time=”30mins” difficulty=”easy”]
|split yellow mung bean||2 cups|
|Idly podi||2-3 tbsp|
|Curry leaf||1 sprig|
|Mustard seeds||½ tsp|
Soak the dals over night, Next day morning wash and grind the dal coarsely with enough water.
Add 1 tsp of salt in the batter and mix well, prepare and grease the idly molds and pour the batter evenly and steam it for 10 minutes or insert a knife in to the idly, if it comes out clean then your idly’s are done.
Allow it to cool naturally for 5 minutes, the demold it and set it aside.
Once the idly’s cool down naturally, crumble it.
I reserve one-third of the crumbled mixture for sweet seeralam.
Now place a pan on medium heat, add oil followed by the mustard seeds. Once the mustard seeds pop add the curry leaves and sliced onions.
Fry till the onions are slightly caramelized, add the crumbled idly’s, tamarind pulp, idly podi and salt.
Give it a quick stir and add adjust the seasoning according to your taste.
Serve it hot.