The ingredients are fit for approximately two portions.
- 4-6 Blanched celery sticks.
- 2 Spoons coconut oil, ghī or sesame oil.
- ½ Teaspoon black or brown mustard seeds.
- ½ Teaspoon tumeric powder.
- ½ Teaspoon curry leaf powder.
- 3 Teaspoons split urid lentils.
- 3 Teaspoons dried grated coconut.
- ¼ Cup water.
- 1 Teaspoon salt.
- Wash and cut the blanched celery into small pieces.
- Heat the ghī or oil, add the mustard seeds and let them pop with a lid on the pan.
- Add the tumeric, curry leaf and urid and fry them a few moments.
- Add the blanched celery and fry it a few moments.
- Add the water and coconut and cook everything untill the blanched celery is done and the water is vaporated.
- Put the heat low, add salt and stir.