Celery Chutney Thogayal or Pachadi

This dish is known as Chutney, Thogayal or Pachadi
It can be prepared and left in the fridge for up to 3 days or so based on the weather. 

Celery – best known and consumed for its low calories!! it can be eaten raw, blanched, cooked or steamed – or sautéed as in this delicious dish!!
It is also incorporated into soups for the crunch!!! Chopped Raw Celery can be served with any dip or peanut butter as an entree

It helps to lower cholesterol and is popularly known as a ‘diet’ vegetable as it contains 95% of water and low in carbohydrates

As is the case with anything, it should be eaten in moderation and not substituted for other healthy veggies or fruits!
This scrumptious dish is an accompaniment to rice, bread or any other dishes!!

Ingredients to serve 4- 6 people

2 -3 Cups Celery (roughly chopped)
1 inch piece tamarind
1-2 Dry Red Chilli
2 Tbs Oil
1 Tsp Mustard seeds
1 Tsp Urad dal
1 Tsp Fenugreek seeds (optional)
¼ Tsp Black Peppercorn
Pinch of asafoetida
Few Chopped Fresh Coriander leaves
½ Tsp Salt

Celery Thogayal Pachhadi or Chutney

Celery Chutney

Preparation

Wash the celery thoroughly under running water.
Chop it into medium size pieces
Heat one tablespoon of the oil in a small pan, add the mustard seeds
When the mustard seeds crackle, add the urad dal, fenugreek seeds, asafoetida and the red chillies.
Fry till the urad dal turns golden brown
Stir through the chopped vegetable, cover and cook for 2-3 mins.
Grind the above with salt and tamarind into a fine mixture

Heat the remainder of the oil in the pan, fold through the above mixture a couple of times

It is ready to be served!  This tastes great on buttered toasts as well!!!

 

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