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Celery Kootu curry from Kerala fusion cuisine
Fusion yet familiar
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Main Dish
Cuisine
diabetic friendly, Fusion, gluten free, Kerala, Kids choice, South indian, Vegan, Vegetarian
Servings
4
people
Calories
99
kcal
Ingredients
1x
2x
3x
vegetables
1
cup
celery
chopped
1
cup
cucumber
chopped in cubes
add ins
1
cup
Moong dal
cooked split green gram
1
tbsp
coconut milk
flavourants
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
Instructions
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
Notes
You can heat things up by adding red chillies or chopped green chillies with the vegetables.
Nutrition
Serving:
50
g
Calories:
99
kcal
Carbohydrates:
9
g
Protein:
3
g
Fat:
6
g
Saturated Fat:
5
g
Polyunsaturated Fat:
0.1
g
Monounsaturated Fat:
1
g
Cholesterol:
3
mg
Sodium:
706
mg
Potassium:
97
mg
Fiber:
2
g
Sugar:
2
g
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