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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Celery Kootu curry from Kerala fusion cuisine
Fusion yet familiar
- 1 cup celery chopped
- 1 cup cucumber chopped in cubes
- 1 cup Moong dal cooked split green gram
- 1 tbsp coconut milk
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 1 tsp Urad Dal skinned black gram
- 1 sprig curry leaves
- 1/4 tsp turmeric powder
- 1 tsp rasam powder
- salt to taste
- Clean and chop the celery and cucumber
- Into a deep wok or casserole add a tbsp of oil, followed by mustard seeds and urad dal
- Let the mustard seeds splutter and the urad dal turn golden.
- Add in the curry leaves and the chopped veggies.
- Add in salt ,turmeric and rasam powder.
- Add in a cup of water , stir it around.
- Cover with a lid and cook for about 6- 7 minutes. till the veggies are soft.
- Add in the cooked moong dal and drizzle in the coconut milk
- Cook with the lid off for another 2-3 minutes . stir occasionally so it doesn' t catch the bottom.
- Serve hot with steaming hot rice, and yummy rasam for a complete meal
You can heat things up by adding red chillies or chopped green chillies with the vegetables.
Serving: 50gSodium: 706mgSugar: 2gFiber: 2gPotassium: 97mgCholesterol: 3mgCalories: 99kcalMonounsaturated Fat: 1gPolyunsaturated Fat: 0.1gSaturated Fat: 5gFat: 6gProtein: 3gCarbohydrates: 9g
Tried this recipe?Let us know how it was!