Pondicherry celery curry

Ingredients for 4 servings:

• 12 slice(s) celeriac for the schnitzel
• 4 tbsp vegetable oil for frying
• 1 tsp turmeric
• 1 tsp, heaped spice mix (Kuzhambu Thool)
• 5 tbsp sesame oil
• ½ tsp black mustard seeds
• ½ tsp cumin
• 2 onions, red
• chili flakes
• 1 tsp ginger paste
• 1 tsp garlic paste
• 2 tsp spice mix (Kuzhambu Thool)
• 1 can tomatoes, chopped, 400 g
• 1 butternut squash
• 1 zucchini
• e.g. sea salt
• 250 ml water
• 1 can coconut milk, 400 g
• 2 tsp tamarind paste
• 60 ml water, hot
• 2 tbsp sesame oil
• 5 curry leaves
• e.g. chili flakes
• 1 tsp spice mix (Vadavam masala)
• 1 tbsp coriander leaves
• 3 tbsp coriander seeds
• 1 tbsp cumin
• 1 tbsp black peppercorns
• 3 tbsp fenugreek seeds
• 2 ½ tsp lentils
• 2 ½ tsp beans (peeled)
• 2 ½ tsp turmeric
• e.g. chili flakes
• 25 g beans (peeled urd beans)
• 2 tbsp cumin
• 1 tbsp black mustard seeds
• 2 tbsp fennel seeds
• 250 g shallot(s)
• 125 g garlic cloves
• ¼ tsp asafetida
• ¼ tsp turmeric
• 3 tbsp sunflower oil

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

vegan

The ingredients for the two spice blends Kuzhambu Thool and Vadavam Masala are each sufficient for several meals. Only use the specified amount here. Description at the end. Mix the spice mixture for the curry and add to the dish. For the marinade, mix the turmeric, masala, and Kuzhambu Thool in a bowl. Add the celery slices and toss them in the spice mixture. Let it marinate for 30 minutes. For the sauce, peel and chop the onions. Peel the pumpkin and cut into strips. Cut the zucchini into strips. Heat the sesame oil in a large saucepan and toast the mustard and cumin seeds until they crackle. Add the onion and vegetables and cook. Add the chili flakes, ginger, and garlic paste and fry for 5 minutes. Now stir in the Kuzhambu Thool and tomatoes and fry for another 10 minutes. Add 250 ml water and season with salt. Simmer for another 15 minutes, adding the coconut milk and simmering for another 10 minutes. Meanwhile, fry the celery pieces in a pan with the vegetable oil until nicely browned on both sides. Add the celery pieces to the curry. Dissolve the tamarind paste in 60 ml of hot water, pour in the water, and simmer for another 5 minutes, stirring well. To prepare the spices, heat the sesame oil in a small saucepan. Fry the curry leaves, chili flakes, and vadavam masala in it. Add everything to the curry and stir in the coriander with a wooden spoon. Serve warm. To prepare the Kuzhambu Thool: Toast all ingredients except the chili flakes and turmeric in a pan without adding any fat over low heat for a few minutes until fragrant. Toast the chili flakes for about 18 seconds and stir in the turmeric. Grind to a fine powder in a spice grinder. Store in an airtight container in a dark place. Preparation: Grind the urd beans, cumin, mustard, and fennel seeds in a spice grinder and place in a bowl. Peel the shallots and garlic and chop them into chunks using a hand blender. Add them to the bowl with the other ingredients, along with the asafetida, turmeric, and oil. Mix everything well and roast in a pan. Transfer to a screw-top jar. It will keep for several weeks in the refrigerator.