Celery Thogayal / Celery Pachidi / Celery Chutney
Celery Chutney/Thogayal/Pachidi was made only due to the unavailability of my regular chutney items like coconut, tomato, groundnuts, onion..at home. .All I had was only few bunches of Celery and Coriander stems which i stored in the refrigerator..And I very badly need to make some good healthy chutney for my Pongal and Dosa for the day..So, I decided to make use of these Celery Sticks which have very less calories and more dietary fiber and they are highly recommended for weight loss. Though its best to eat raw Celery Sticks, this time I used them in our regular cuisine. The Chutney was really tasty but it would be an excellent side for our Idlies. Try to substitute this chutney during breakfast time with your regular chutney and enjoy this healthy chutney with any South Indian Tiffin items. Your comments and suggestions are welcome.
Ingredients
Celery Sticks - 1 Full Bunch ( Cut Celery Sticks come up to 3-4 Cups )
Coriander Stems - 1 Cup
Green Chillies - 2
Ginger - 1 Small Square
Red Chilli - 1
Tamarind - 1 small square
Jaggery - 1 tsp
Salt - To Taste
Hing / Asafoetida - 1 Dash
Mustard Powder - 2 tsp
Gingelly Oil - 1 tbsp
Mustard Seeds - 2 tsp
Urad Dal - 1 tsp
Curry Leaves - 4 or 5.
Method
- Wash the coriander stem, celery sticks and cut them into pieces.
- Grind them raw with green chillies, red chilli, ginger, tamarind and make a coarse paste.
- In the frying pan, add oil first. Finish the tempering by adding little Hing,Mustard seeds and Urad dal.
- Pour the grounded paste and add required amount of salt to the chutney.
- Fry them in the pan till it becomes little thicker and comes to the chutney consistency.
- Good to enjoy with hot idlies, dosa, Pongal or even with Hot rice alone.
Tips/Variations
- As its my first trial on Celery, I don't find any tips or any variations which I could suggest at this time.You can customize in your style and try this out...But Celery is definitely an ideal choice for any cooking.
