February 8, 2012

Celery and Coriander Thokku

I always like to try out common recipes with some non traditional ingredients.  One such attempt is this thokku with celery.  Though celery is best eaten when raw,  I tried this for a change after having used in salads, soups.  

8 stalks of trimmed celery(you can add the trimmed leaves while grinding)
1 big handful of trimmed coriander leaves
4 green chillies
3-4 tsp of tamarind paste
1 tsp each of coriander and cumin powder
1 small ginger piece
salt to taste
pinch of turmeric powder
pinch of brown sugar/jaggery(optional)
2-3 tbsp oil
1/2 tsp mustard seeds
1 tsp urad dal
nice pinch of hing powder

Chop the celery stalk into small pieces and steam cook them for a couple of minutes.  Let this cool down.  Grind this along with the rest of the ingredients to a fine paste.  When you grind this, it is going to be little liquidy.  Take oil in a pan and splutter the mustard and urad dal, add the hing powder and then the paste.  Saute this on medium heat until the paste comes together and begins to leave out oil.

This can be mixed with rice and eaten or is a good accompaniment on the side for curd rice.

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