Today I am sharing the recipe for a South Indian celery stir fry called poriyal. We will be using the entire celery bunch for it. The dish is flavored with coconut oil, dry red chillies, mustard seeds, curry leaves and coconut.
Rinse and clean the celery stalk well. Chop them into tiny pieces and set aside.
Heat oil in a kadai. Once hot, add mustard seeds and let it pop. Then throw in the red chillies, urad dahl and curry leaves. Saute for a minute.
Add the onions, little salt and turmeric powder and saute for 5-8 minutes. Finally add the celery and water. Cook covered for 15 minutes for crunchy poriyal or 20 minutes for softer version.
Add coconut, salt to taste and mix well to combine. Serve hot with rice, sambar or rasam.
For Pressure Cooker Method:
Heat oil in a cooked base. Once hot, add mustard seeds and let it pop. Then throw in the red chillies, urad dahl and curry leaves. Saute for a minute.
Add the onions, little salt, turmeric powder, celery, dry coconut and water. Mix well and cook for 1 whistle for crunchy poriyal or 2 whistles for softer version. Please manually release the pressure to prevent over cooking.
Add salt to taste and serve hot. Can also have it with Chapatil/Roti.