Celery, known as ajmoda (अजमोदा) in Hindi, is a crisp, aromatic vegetable that adds a fresh, slightly salty bite to soups, stir-fries, and salads. While it is not a traditional staple in most Indian kitchens, its popularity is growing, and it is increasingly available in metro supermarkets. This guide explains what celery is called in Hindi, how to select and store it, and gives you a simple, delicious recipe to incorporate it into your cooking.
Ingredients
- 2 tablespoons (30 ml) olive oil or ghee
- 1 teaspoon (5 g) cumin seeds
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced (about 1 teaspoon / 5 g)
- 1-inch (2.5 cm) piece of ginger, grated (about 1 tablespoon / 15 g)
- 1 green chili, finely chopped (optional, adjust to taste)
- 4 cups (about 500 g) celery stalks, washed and sliced into 1/2-inch (1 cm) pieces
- 1/2 teaspoon (2.5 g) turmeric powder
- 1 teaspoon (5 g) ground coriander
- 1/2 teaspoon (2.5 g) garam masala
- Salt to taste (about 1 teaspoon / 5 g)
- 2 tablespoons (30 ml) water
- Fresh cilantro leaves, chopped, for garnish (optional)
Instructions
- Heat the oil or ghee in a large skillet or kadai over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
- Add the chopped onion and sauté for 3-4 minutes until soft and translucent. Add the minced garlic, grated ginger, and green chili (if using), and cook for another minute until aromatic.
- Add the sliced celery, turmeric, ground coriander, and salt. Stir well to coat the celery with the spices.
- Pour in the water, cover the skillet, and let the celery cook for 5-7 minutes, stirring occasionally, until it is tender but still has a slight crunch. The celery will release some moisture as it cooks.
- Uncover, sprinkle with garam masala, and stir for another minute. Taste and adjust salt if needed.
- Garnish with fresh cilantro, if desired, and serve hot.
Tips
- Substitutions: If you cannot find celery, you can use fennel stalks or even cabbage (shredded) as a substitute, though the flavor will differ. Fennel adds a mild anise note, while cabbage is sweeter.
- Storage: Store celery in the refrigerator in a plastic bag or wrapped in a damp paper towel. It will keep for about 1-2 weeks. Trim the base and stand the stalks in a glass of water in the fridge for longer crispness.
- Common mistake: Do not overcook celery until it becomes mushy. It should retain a pleasant crunch. Also, avoid adding too much salt early, as celery has natural sodium.
- Prep tip: Use a vegetable peeler to remove any tough strings from the outer stalks of celery before slicing, especially if they are large.
Serving Suggestions
This spiced celery makes a great side dish alongside dal and rice, or with roti or naan. It also pairs well with grilled chicken or fish. You can also fold it into a vegetable pulao or serve it as a topping for flatbreads.
Variations
- Celery Soup: Sauté celery with onion and garlic, add vegetable broth, simmer until soft, then blend until smooth. Add a splash of cream or coconut milk for richness.
- Celery Stir-fry: For a Chinese-style dish, stir-fry celery with soy sauce, ginger, and a pinch of sugar. Add sliced mushrooms or bell peppers for extra texture.
- Celery Salad: Slice celery thinly and toss with apples, walnuts, and a lemon-yogurt dressing for a fresh, crunchy salad.
- Celery Raita: Finely chop celery and mix into whisked yogurt with roasted cumin powder and salt. Serve as a cooling side with spicy meals.
Storage and Reheating
Refrigerate any leftover cooked celery in an airtight container for up to 3-4 days. Reheat in a skillet over medium heat, or in the microwave, until heated through (to 165°F / 74°C for leftovers). The texture will soften further upon reheating, so it is best enjoyed fresh. Raw celery can be stored in the fridge as described above.
Frequently Asked Questions
What is celery called in Hindi? Celery is commonly called ajmoda (अजमोदा) in Hindi. However, in many Indian markets, it is simply sold as “celery” or “celery sticks,” especially in urban areas.
Can I use celery leaves? Yes, celery leaves are edible and have a more intense flavor than the stalks. Use them in soups, stews, or as a garnish. They can also be added to the stir-fry along with the stalks.
Is celery used in traditional Indian cooking? Celery is not a traditional Indian vegetable, but it is used in some Indo-Chinese dishes and in certain regional cuisines. It is more common in Western cooking, but it adapts well to Indian spices.
How do I make celery less stringy? To remove strings, peel the outer ridges of the stalk with a vegetable peeler. This is especially helpful for older, larger stalks. Alternatively, slice the celery thinly across the stalk to break up the fibers.
Can I freeze celery? Yes, you can freeze celery. Wash, chop, and blanch in boiling water for 2 minutes, then plunge into ice water, drain, and freeze in freezer bags. Frozen celery is best used in cooked dishes, as it loses its crispness.
What does celery taste like? Celery has a mild, slightly salty, and refreshing taste with a hint of bitterness. It is crunchy and juicy, making it a popular snack and salad ingredient.
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