Try giving celery an Indian twist. Instead of raw celery with ranch, how about cooking it along with carrot and turning it into a yummy South Indian style dry curry aka as Poriyal? And that’s what I am going to share today – Celery Carrot Poriyal
Celery and its benefits
Celery is one vegetable that I always find hard to eat raw. Even if I dunk my celery stick entirely with ranch, it was hard for me. We all know that celery is an excellent source of antioxidants and also vitamin K, vitamin C, potassium, folate and vitamin B6. So I was looking for ways to incorporate celery into our regular cooking. Soup is the best option to get acquired to celery taste.
In the quest of incorporating celery in everyday Indian cooking, I tried this Poriyal, and to my surprise, this became a huge hit. I think the carrot and celery combo worked well. This crunchy Poriyal pairs well with sambar rice and rasam rice. You can also try this as mid-meal snacks.
Here is how I prepared the Poriyal,
Celery Carrot Poriyal
Celery Carrot Poriyal – A South Indian Style dry curry prepared with celery, carrot, channa dal with coconut. A great side for sambar and rasam rice.
- Chopped Celery – 2 cups
- Chopped Carrot – 1 cup
- Channa Dal – 2 tbsps
- Chili powder / Sambar powder – 1 tsp heaped
- Salt – 1 tsp
- Grate coconut – ¼ cup
- Oil – 2 tsps
- Mustard seeds – 1 tsp
- Urad dal – 1 tsp
- Celery leaves – few (optional)
- Hing – ¼ tsp
- Water – as required
Prep – Work:
- Wash and soak the channa dal until you chop the celery and carrot.
- Peel and cut the carrot and set aside 1 cup of chopped carrots and similarly clean and chop the celery and set apart 2 cups of chopped celery.
- If your celery bunch has tender leaves, chop them as well.
- In a safe microwave bowl, add the celery, carrot and channa dal. Add required water and make sure the veggies are nicely immersed.
- Microwave this for 10 minutes.
- After 10 minutes, drain the water and set aside.
- Heat a pan or kadai and add oil.
- Once the oil is hot, add the mustard seeds, urad dal, celery leaves and hing.
- When the mustard seeds splutter, add the cooked celery, carrot and channa dal mix.
- Add salt and chili powder or sambar powder and mix them.
- Let it cook for a couple of minutes over medium flame.
- Add the grated coconut and allow it cook for two more minutes and then turn off the heat.
- That’s it. Celery Carrot Poriyal is ready.
- This Poriyal was on the crunchier side. If you want the veggies to be soft and tender then microwave for 15 minutes.
- Also, the microwave cooking time varies depending upon your MW setting and powder. So adjust accordingly.
- I made this as no onion- no garlic Poriyal, but you can always add onion, garlic for additional flavor.
- Adjust salt and spice as per your preference.
- Adding channa dal is optional, but I, however, try if I can sneak in a little bit of protein in all my dishes.
Please do share how you incorporate celery in everyday Indian cooking.