Much is not known about celery as it is rare to see in India. I have seen it in TV cookery shows as being used in small quantity for flavour in making soups and pasta. I used it while making vegetable stock and like the unique flavor of it. This time when we bought it for making pasta sauce, much was left over.When I was browsing for its preparation in a different way, I came to know many facts and benefits of Celery.Though the little plant is viewed on the same level as a garnish or condiment, it is high in many Nutrients including Vitamin C,B-6 and folate and minerals,calcium, magnesium, zinc and iron. Celery has a high sodium content for a vegetable. Hence normal amount of celery can be healthy to eat as it has other benefits like it helps in prevention of cancer as per study. The entire plant(leaves,stalks, seeds and roots) is edible. Even the cleaning of the vegetable and the way it should be cut is available on net, for first time users. That made my work easier.
I made this Togayal/chutney which was very tasty and I was able to preserve it for more than a week. It was handy for use as side dish for Idly/Dosa and tasted the best when had with rice. I liked the color of the chutney very much. Here is the recipe.
I made this Togayal/chutney which was very tasty and I was able to preserve it for more than a week. It was handy for use as side dish for Idly/Dosa and tasted the best when had with rice. I liked the color of the chutney very much. Here is the recipe.
INGREDIENTS
| Celery | 5 stalks |
| Green chili | 4 no |
| Ginger | 1” piece |
| Garlic | 3 cloves |
| Cilantro | 1 cup |
| Mustard seeds | 1 tsp |
| Fenugreek | 1/2 tsp |
| Turmeric powder | 1/4 tsp |
| Sesame oil | 4 tblsp |
| Asafoetida | 1/4 tsp |
| Salt | to taste |
METHOD
Clean and cut celery to medium size pieces. Peel garlic,cut cilantro and keep.
Heat a tablespoon of oil in a pan. Add celery and coriander leaves and saute for some time. Remove and
allow to cool. Heat another tablespoon of oil in the pan, add fenugreek/methi seeds, ginger pieces, garlic, green chilies and saute. Remove and make paste along with celery and coriander leaves.
Heat remaining oil in the pan, add mustard seeds. When they splutter, add the celery paste, salt, turmeric powder and hing and mix well. Cook on medium flame till oil leaves on the sides of the pan.Thogayal/chutney is ready.Mix with plain rice.Use as a dip or spread over a toast.
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