Celery kootu with a Chetinadu twist

Ingredients

1. Celery stalks - 10

2. Masoor Dhal (Payatham Paruppu or Paasi Paruppu) - 1 cup

3. Grated coconut - 1 cup

4. Saunf or Sombu or Aniseed - 2 tablespoons

5. Mustard seeds - 1 teaspoon

6. Canola oil - 1 tablespoon

7. Salt to taste

8. Green chilli or Serano Pepper - 1

9. Turmeric Powder or Haldi or Manjal Thool - 1 teaspoon

10. Onion - one medium size

11. Tomato - one small (Optional)

Method

1. Cut the celery stalks into medium sized pieces (any shape is fine).

2. Wash the masoor dhal and add the turmeric powder to it.

3. Add the celery stalks to the dhal and add water so the entire contents are submerged in water.

4. Pressure cook the dhal and celery mixture for 2 whistles.

5. Grind the grated coconut with the Saunf and green chilli and make a smooth paste.

6. Cut the onions and tomatos into medium sized pieces.

7. Heat the pot and add oil and mustard seeds.

8. Once the mustard seeds splutter, add the curry leaves and saute for a minute.

9. Add the cut onion pieces and satute until they turn pinkish brown.

10.Add the coconut paste and saute till the coconut softens (you do not have to saute for long if the coconut is fresh)

11. Now add the tomato pieces and stir occassionally till the mixture starts bubbling and the tomato pieces are cooked.

12. Now add the salt and the pressure cooked dhal and celery mixture.

13. Wait for the entire mixture to boil and turn the stove off.

Your kootu is ready to eat

Goes well with spicy eggplant curry