Celery Curry ( Mock Chembu Thandu Curry)

Overview
Colacasia stem (Chembu Thandu) is used traditionally in many curries in Kerala. Since it is hard to get Colacasia stem here I tried the same curry with celery stems and it came out very good. The sour taste from the tamarind and the fresh ground coconut adds a unique flavor to this dish. This is a good side dish for rice or any Indian breads.

Celery Curry (Mock Chembu Thandu Curry)

Ingredients
Celery stems cut into bite size pieces - 1 1/2 cups
Tamarind size of a lime
Green chilly - 3 - 4
Curry leaves - 2 sprigs
Fresh grated coconut - 3/4 cup
Cumin seeds - 1/2 teaspoon
Shallots 4 - 5
Garlic cloves 3
Whole dry red chilly - 3 - 4 cut into pieces
Turmeric powder 1/4 teaspoon
Mustard seeds - 1 teaspoon
Oil - 3 teaspoons
Salt to taste

Steps
1. Add the tamarind to half cup warm water and keep is aside for 10 - 20 minutes. Squeeze out the tamarind pulp and strain the tamarind liquid.
2. Cook the celery pieces with salt and one cup water. When the celery gets cooked add the tamarind juice to it and bring it to boil.
3. In blender add the fresh grated coconut, green chilly, shallots, cumin seeds and turmeric powder with half cup warm water and grind to a smooth paste.
4. Add the ground coconut mixture to the cooked celery and bring it to a boil and turn off heat.
5. In another pan heat oil. When the oil gets hot add the must rad seeds. When the seeds splutter add the whole red chilly pieces and curry leaves to the oil  and turn off heat. Add this oil mixture on top of the prepared celery curry.

Serve with plain rice.