- Submitted by Beryl
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Celery is a leafy vegetable which is usually consumed raw and sometimes cooked as a side ingredient to enhance the flavor and taste of the dish. Here I have used celery as a main ingredient and made a poriyal (South Indian style stir-fry) out of it. Here is the recipe.
Recipe For Celery Poriyal
Preparation Time: 10 minutes
Cooking Time: 10 minutes
- Celery - 2 cups ( chopped into small pieces)
- Onion - 1
- Green chilies - 3
- Ginger and garlic pieces - small quantity (1/4 tsp each)
- Turmeric powder - 1/4 tsp
- Red Chili powder - 1 tsp (adjust according to your taste)
- Desiccated or grated coconut - 1/2 cup
- Salt - as necessary
- Sunflower oil - 3 tsp
- Mustard seeds - 1 tsp
- Urid dhal - 3 tsp
- Curry leaves - 10 to 15
- Water - about 1/4 cup
- Wash the celery thoroughly and cut them into small pieces using a wooden board and knife.
- Now cut the green chilies and onion. Also take finely chopped pieces of ginger and garlic.
- Switch on the stove and keep a pan on top of it. Allow it to become hot.
- When the pan gets heated enough, pour sunflower oil or other cooking oil into it.
- When the oil becomes hot enough, put mustard seeds and curry leaves. When the mustard seeds start to splutter, add urad dhal and saute till it becomes golden brown.
- Now add onion, green chilies and saute for about 2 minutes. Next add ginger and garlic pieces and stir well till the raw smell goes away.
- Now add celery and stir well. Add some water. Add turmeric powder, red chili powder and mix well. While adding chili powder, check the spice, as there are already green chilies in the pan
- Add salt as necessary. Mix everything and check the taste.
- When the vegetable is almost done, add grated coconut or desiccated coconut. Stir well and check the taste. After about 5 to 8 minutes, switch off the stove and the poriyal is ready to serve.
Serving Celery Poriyal
- Server the steamy hot celery poriyal with plain rice and rasam.
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