Tasty vegan side dish with celery. Celery is cooked in south Indian style, and goes well with rice and roti. Healthy Celery curry can be prepared within 15 minutes.
I couldn’t believe that it is already May. Time flies like anything. I have been posting couple of dry Indian side dish and this will be the last in series. Let’s give a small break for dry side dish in TMF.
Coming back to Celery, after coming to US, I got acquainted to Celery. I am not a big fan of celery but the healthy aspects in celery made me to include it often at home. Now a days I started buying celery in Costco, and have been preparing smoothie regularly.
Recently I saw celery Poriyal in my friend Sri’s IG feed. Her celery Poriyal reminded Amma’s Pudalangai curry. I like using the vegetables we get here in Indian version so this curry pulled my attention. She had prepared Celery with carrot.
I have prepared the curry similar to the usual Thengai curry. If you like celery and finding ways to use it in everyday diet this is one nice way. Curry goes well with any rice accompaniment.
For other Celery based recipes in TMF,
For Celery Poriyal video recipe,
Ingredients:
Celery – 1 cup + 1/2 cup
Coconut – 2 tbsp
Channa dal – 1 + 1/2 tbsp
Salt – as needed
Sugar – pinch
Turmeric powder – generous pinch
Coriander powder – 1/4 tsp
Water – 1/3cup
To temper:
Coconut oil – 1 tsp
Mustard seeds – 1/4 tsp
Urad dal – 1/2 tsp
Red chilli – 2
Curry leaves – few
Method:
- Soak Channa dal in warm water for 15 minutes and strain the liquid
- In a pan add oil and once when the oil is hot add all the ingredients under “to temper” and let it splutter
- Add all the ingredients except water and sugar; mix well
- Add 3 tbsp of water and cover with a glass lid containing pores. Cook for 5 minutes
- Add remaining water and cook for another 5-6 minutes or till it is done. If required add some extra water
- Switch off and add coconut. Mix well and serve
- Celery - 1 cup + ½ cup
- Coconut - 2 tbsp
- Channa dal - 1 + ½ tbsp
- Salt - as needed
- Sugar - pinch
- Turmeric powder - generous pinch
- Coriander powder - ¼ tsp
- Water - ⅓cup
- To temper:
- Coconut oil - 1 tsp
- Mustard seeds - ¼ tsp
- Urad dal - ½ tsp
- Red chilli - 2
- Curry leaves - few
- Soak Channa dal in warm water for 15 minutes and strain the liquid
- In a pan add oil and once when the oil is hot add all the ingredients under “to temper” and let it splutter
- Add all the ingredients except water and sugar; mix well
- Add 3 tbsp of water and cover with a glass lid containing pores. Cook for 5 minutes
- Add remaining water and cook for another 5-6 minutes or till it is done. If required add some extra water
- Switch off and add coconut. Mix well and serve
2. Cooking time may vary depending on the celery
3. Channa dal can be cooked separately and added
4. Make sure Channa dal is soaked well for faster cooking
5. If you are using frozen coconut thaw it before using
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Healthy and yummy they look dear ☺️ First time visiting your blog.. Had missed it !
Thanks for visiting Chitra.