Tanjore Special Seeralangari Kulambu Recipe | Kulambu Varieties in Tamil


Seeralan is the name of Lord Shiva’s devotee. There is a story of this devotee been cut and cooked. Later God gave him life back. This spicy curry is cooked with baked cereal cakes tastes like a non-vegetarian curry. Maybe it would have named after that. It is rich in protein and very healthy. Yellow mung dal is made from whole mung beans that have been hulled and split, resulting in a delicate lentil-like legume that is quick to cook and easy to digest. It is high in dietary fiber and an excellent source of protein, making this a healthy choice for vegans and vegetarians. The rich array of essential nutrients and antioxidants in moong dal offers a magnitude of health benefits including improves heart health, stimulate digestion, regulate blood pressure and promote weight loss. Add this humble little bean in your regular diet to reap its many health and nutritional benefits. If we are get bored of cutting vegetables or vegetables need to buy, that time it is one of my highly recommended recipes. This taste resembles nonveg mutton kulambu so everyone will like it. It goes nicely with steamed rice, idli, dosa and chapati too.

Watch Tanjore special Seeralangari kulambu recipe in Tamil

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Tanjore Special Seeralangari Kulambu Recipe | Kulambu Varieties in Tamil

Difficulty: Beginner Prep Time 15 min Cook Time 15 min Total Time 30 mins
Servings: 4
Best Season: Suitable throughout the year


How to make Seeralangari Kulambu Recipe

  1. Take moong dal wash and soak for 2 hrs.

  2. Drain the water completely. Transfer them in to blender and make into little coarse batter.

  3. Add 1/2 tsp. of salt,  1/8 th tsp. of turmeric powder,  1/2 tsp. of red chilli powder and coriander powder.

  4. Add 1/4 tsp. of fennel powder, cumin powder and black pepper powder.

  5. Add 1/2 cup of chopped onions.

  6. Pour the batter in a steamer plate (idli mould). Heat the idli pan with water.

    Once water start boiling, place the steamer plate with batter.

  7. Cook in medium flame for 5 minutes. Insert one tooth pick inside the batter, it wont stick in the stick. It shows properly cooked.

  8. Allow this seeralankari to cool in separate plate.

  9. Heat the pan with oil.

  10. Add sun dried seasoning ball. (Or add mustard seeds, fennel seeds, cumin seeds).

  11. Add chopped onion, few curry leaves and green chilli sauté until onion become transparent.

  12. Add ginger garlic paste sauté until the raw smell goes off.

  13. Add chopped tomatoes toss until become mushy.

  14. Add curry masala powder, red chilli powder and coriander powder.

  15. Add cumin powder, garam masala powder, fennel powder and turmeric powder.

  16. Sauté well till the oil get separates from the masala.

  17. Add 1st and 2nd coconut milk. (Coconut milk took from fresh grated coconut).

  18. Add required water and salt.

  19. Make cooled seeralankari in to bitable cube sized shapes.

  20. Cover and cook in medium flame for 5 minutes.

  21. Now add ground coconut with poppy seeds paste and little water.

    Allow to boil for another 5 minutes.

  22. Add chopped coriander leaves and curry leaves.

  23. Yummy delicious Tanjore special seeralankari kuzhambu is now ready to serve.


  • Adjust the spices according to your taste bud.
  • Instead of steam cook you can deep fry the seeralankari (moong dal mixture) and use in the same recipe.


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Gomathi Ramesh

Food Blogger

Hi there! I am Gomathi Ramesh, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I come from a family of fantastic cooks and I’m here to share generations of recipes that are homey, fresh, healthy, family-friendly, authentic, and adventurous. Most importantly, our recipes taste great and you can trust that they actually work.

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