Holiday time is travelling time too. A chill out time to explore the world, try out new cuisines and enjoy the wonderful experience. Before we start we need to wind up can clean out the refrigerator ..am sure most mothers will agree with me on this.
For the same reason, This week is cook what’s in the refrigerator week. Want do I have now????
A giant head of celery and half a cucumber caught my attention. Thought.. Chinese cuisine.. Nah!! says the household . They like Indian today..ok then experimentation time.
Chopped up the vegetables , had soaked and steamed some split mung dal and had a few tbsp of coconut milk to finish. Perfect.. So it is Celery Kootu Curry, with mint rasam and rice on the menu.
Why use celery?
Celery is a vegetable uncommon in traditional Indian cuisine but perfect for fusion sabjis and curry. Celery is a low calorie vegetable which is a high fiber source hence perfect for cholesterol control and diabetic management .
It is rich in antioxidants and is anti inflammatory hence recommend for reduction of joint pain .
The main reason people avoid this vegetable is the strong unique aroma. This is not evident in the recipe such that the celery haters too can easily have the same.
When you buy the celery look for firm stalks. The limp ones are old and lost their water content.
Cut off around one inch off the base . ( Don’t throw away the base yet, Plant the base for fresh leaves in a kitchen garden, for your salad. )Use the stalks and leaves diced in this recipe. Steaming yummy kootu curry is ready in less than 10 minutes.
Enjoy a sumptuous healthy lunch
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