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South Indian Celery Recipe

Advika
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.
5 from 7 votes
Prep Time 10 mins
Cook Time 15 mins
Course lunch, Side Dish
Cuisine South Indian
Servings 8 People

Ingredients
  

  • 2 tbsp coconut oil
  • 1 tsp mustard seeds
  • 3 dry red chillies
  • 1 tbsp urad dhal (white lentils)
  • 10 curry leaves (optional)
  • 1 small onion, chopped
  • 1 tsp turmeric powder
  • 1 whole bunch celery, finely chopped
  • 1/4 cup water
  • 1/8 cup dry shredded coconut (unsweetened)
  • Salt to taste

Instructions
 

For kadai /cooking pan method:

  • 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.
Keyword SOUTH INDIAN CELERY PORIYAL
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