Celery...first when I came to US, I always saw this at the veggie section of the grocery store, but never dared to try it, cos I was not sure how it tasted and I could not take the whole big bunch and waste it. So till now never tried it. It was shocking to me too, cos I am person who likes to try new things...here we go...one of my friends is a veggie, her name is Madhu, she asked me for some celery recipes. So thought of trying this one. I am sorry about being so late Madhu. I made this recipe long back but was very lazy in writing the recipe down. I apologize! But I am sure if you try this you will definitely like it.
Some good aspects of Celery:
Celery is used in weight-loss diets, where it provides low-calorie dietary fiber bulk. Celery seeds are also a great source of calcium, and are regarded as a good alternative to animal products.
Recipe:
Roasting Ingredients:
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1/4 tsp Oil
1 tsp Cumin seeds
¼ tsp Fenugreek seeds
1 tbsp Urad dal
6-8 dry red Chilies
Pachadi Veggies:
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Salt to taste
½ bunch Mint leaves de-stemmed and washed
1 packet fresh Celery stems washed and chopped
1 small Capsicum washed and chopped into cubes
1 small Tomato washed and chopped into cubes
Seasoning:
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1 tbsp Oil
¼ tsp Asafetida
1 tbsp Mustard seeds
1 tbsp Chana dal
3-4 pods of Garlic sliced
1 sprig Curry leaves
1 small Onion chopped
Method:
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Roasting:
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In a pan add ¼ tsp oil add dry red chilies, and fry for about a min, then add rest of the ingredients and roast it until the dal turns slightly golden brown color.
Remove from heat and keep it aside to cool.
1. In another pan add, all the pachadi veggies one by one (add mint at last), cover and cook them on a medium heat, you should cook all the veggies only 3/4th.
2. Remove aside and let it come to room temperature.
3. Now blend the roasted ingredients first into a coarse powder, add the cooked veggies and blend to paste. And transfer the ground mixture into a serving bowl.
4. In a pan, add oil, from the seasoning ingredients, add chana dal sauté it for a few secs, add mustard seeds, when they sputter add curry leaves, asafetida, garlic slices and chopped onion and sauté it until golden brown. And mix it to the ground pachadi.
5. This can be served with steamed rice and clarified butter.
Re-posting this recipe to participate in an event hosted by Sravani from Srav's Culinary Concepts with the event name as "Cooking Concepts: Roti Pachadi/Chutney"
Re-posting this recipe to participate in an event hosted by Sravani from Srav's Culinary Concepts with the event name as "Cooking Concepts: Roti Pachadi/Chutney"
