Ever since my childhood days I had a big liking for onion- tomato thokku. It is my favorite side for idli,dosa, chapati, upma etc. It is great side by itself but addition of any veggies make it even more special.
In our home I always use celery in salad, soup and dip. Couple of months ago we went for a 4 day trip, before our travel I wanted to clear my fridge so tried to fit the vegetable in the dishes I cook. As we eat roti for dinner that day I planned to cook onion – tomato thokku. When tomatoes where cooking I opened the frogde to take coriander leaves that when I saw 2 celery stalk
One side of mind told me to quickly cut and add it to the curry other side said no trial and error with our side dish. I asked my husband as always I heard his usual reply, “Do whatever you want”, seriously:-) OK let me take the risk, as I had some onion thokku in my fridge I thought that will definitely reduce me if it is a disaster.
I did quick chopping and added the celery. As a student waiting for the result my heart was beating while serving the plate. He tasted and said hey what have added with a slight crunch thokku taste different but I liked it. I told I prepared with celery, he told so you got a new recipe for your blog:-)
Method:
In a pan on medium heat, add oil and when the oil becomes hot, Add jeera and curry leaves, let it crackle
Add onions, green chilli and little salt, sauté till onions are translucent. Add ginger garlic paste and cook till the taw smell goes off
Add tomatoes and little salt cook till 3/4 th done. Add garam masala, coriander powder, cumin powder and turmeric powder, allow it to cook for 3-5mins
Add the celery, little salt for coooking it and about 2 tbsp of water cover and with a lid; cook till celery is cooked. Sprinkle water if required. Add 1 tbsp of milk and cook for a minute, switch off. Tastes great with roti
Celery Thokku
2015-12-22 22:53:44
Healthy Celery Thokku in onion - tomato base
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Ingredients
Celery - 8 stack/ stick, washed and cut into small pieces
Onion - 1 big size - finely chopped
Tomato - 2, Finely chopped
Green Chilli - 1, big -slit
Milk - 1 tbsp
Curry leaves - few
Ginger garlic paste - 1 tsp
Cumin powder - 1/2 tsp
Coriander powder - 1 tsp
Turmeric powder - a pinch
Garam masala powder - 1 tsp
Coriander leaves - few (chopped finely)
Oil - 1/2 tbsp
Salt - as needed
Instructions
In a pan on medium heat, add oil and when the oil becomes hot,add curry leaves and cook for 10 - 15 seconds
Add onions, green chilli and little salt, sauté till onions are translucent. Add ginger garlic paste and cook till the raw smell goes off
Add tomatoes and little salt cook till 3/4 th done. Add garam masala, coriander powder, cumin powder and turmeric powder, allow it to cook for 3-5mins
Add the celery, little salt for cooking it and about 2 tbsp of water cover and with a lid; cook till celery is cooked. Sprinkle water if required. Add 1 tbsp of milk and cook for a minute, switch off. Tastes great with roti
Notes
Red chilli can be used instead of green. Chilli powder/ pav bhaji powder/channa Masala or any other powder can added along with other powder
Any type of celery can be used,I have used the green one
I have used salt in small amount during various process of cooking adjust the salt quantity accordingly
Equal amount of grape/cherry tomatoes can be used instead of regular tomatoes
Traditionally Modern Food http://traditionallymodernfood.com/
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