Celery Chutney

1 Tsp Sesame Oil
1 Tbsp Black Split Uraddal (2 Tbsp)
1 Tbsp Channadal (2 Tbsp)
1 Red Chili (1)
5 Black Peppercorns (15)

Heat oil in a pan, fry uraddal, channadal, red chili and black peppercorns in oil, take it out and allow it to cool.

1/2 Tsp Garlic Clove, Grated (1 Tsp)

2 Tbsp Onion, Chopped (1/4 Cup)

Fry onion and garlic in the same pan, take it out and allow it to cool.

Tiny bit Tamarind

5 Curry Leaves

Fry tamarind and curry leaves in the same pan, take it out and allow it to cool.

1 Tsp Sesame Oil

1 Cup Celery, Chopped (2 Cups)

3/4 Tsp Salt (1 and 1/4 Tsp)

Add oil to the same pan, add celery and salt to the pan, saute for 5 minutes. Take it out and allow it to cool.

1/2 Cup Coconut (1 Cup)

1 Cups Water (2 Cups)

Grind all the above.

Serves: 2

Source: Mrs. Banumathi, Dr. Nivetha's Mom

Taste Note: Tastes AMAZING

Note: Good with Idly, Dosa, Chapathi, Upma, Kanchi and Fried Rice

Note about Coconut: Use coconut in the chutney, if using the chutney immediately, if not DO NOT use coconut.

We eat this with Lemon Rice and Dry Cough Kanchi