What is Celery in Hindi, Tamil, Telugu & Kannada? (Chef's Identification Guide)

If you have ever walked through an Indian sabzi mandi or a modern supermarket and stared at that pale green, ribbed stalk wondering what it is called in your language — you are not alone. As a professional chef with over 13 years of experience in hotel kitchens, I deal with this question every single week. Guests at the restaurant, home cooks visiting my blog, even my own kitchen staff from different states ask me: "Chef, what is celery called in Hindi? In Tamil? In Telugu?"

Quick Answer: Celery is known as Ajmood (अजमोद) or Shalari (शलेरी) in Hindi. In South India, it is often called Ajamoda (Kannada/Telugu) or Kelaarasi (Tamil). It is NOT the same as Dhania (Coriander).

So today I am putting together the one complete guide you will ever need — celery in every major Indian language, explained by someone who actually uses it professionally every day.

What is Celery? (Quick Answer for Indian Cooks)

Before we get into the names, let me give you a chef's quick briefing. Celery (Apium graveolens) is a marshland plant from the carrot family. It grows in long, pale green stalks bundled together, with leafy tops and a distinctive, slightly bitter, herbaceous aroma.

In a professional hotel kitchen like mine, we use three parts of this vegetable:

The stalks go into stocks, soups, mirepoix (our classic base of onion, carrot, and celery), and braised dishes. The leaves work as a garnish, in salads, and for flavouring broths. The seeds are dried and used as a spice — particularly in Indian-style pickling and spice blends.

Celery vs Coriander comparison

One very important clarification I always make: celery is NOT the same as coriander (dhania). They belong to the same botanical family and look slightly similar in leaf form, but they are completely different plants with different flavours. More on this below.

• Celery: Thick, crunchy U-shaped stalks; smells like ajwain; used for crunch.
• Dhania: Thin, delicate stems; smells citrusy/fresh; used for garnishing.

Celery in All Indian Languages — Quick Reference Table

Celery in Hindi — अजमोद (Ajmood)

The most widely used Hindi name for celery is Ajmood (अजमोद) or Shalari (शलेरी). In some northern Indian markets, you may also hear it simply referred to as celery because the vegetable was introduced to Indian kitchens primarily through Western-influenced hotel cuisine.

Important correction: A common misconception I often see online is that "celery in Hindi is dhania" — this is incorrect. Dhania (धनिया) is coriander/cilantro. While both plants share a family resemblance, they are not the same. The confusion likely comes from the leaf shape looking somewhat similar to an untrained eye, but the moment you smell them, you will immediately know the difference. Celery has a stronger, almost medicinal aroma while coriander is fresh and citrusy.

In my kitchen, when I brief new Indian staff, I always hold both side by side and make them smell the difference. Once you smell it, you never confuse them again.

Celery in Tamil — கேளாரசி (Kelaarasi)

In Tamil, celery is most commonly known as Kelaarasi or sometimes written as Selvery (a phonetic adaptation of the English word). In traditional Tamil cooking, celery is not a native ingredient — Tamil cuisine historically uses ajwain leaves (omam keerai), which is botanically a different plant but serves a similar aromatic purpose.

In modern Tamil Nadu cooking, especially in Chennai's restaurant scene and home kitchens influenced by nutrition trends, celery is increasingly used in fresh juices and salads. You will find it in most large supermarkets labelled simply as Celery.

Celery in Telugu — వాము ఆకు (Vamu Aaku)

In Telugu, celery is often referred to as Vamu Aaku (వాము ఆకు), which literally translates to "ajwain/carom leaf." This is because the aroma of celery has some resemblance to ajwain (carom seeds), which is deeply familiar in Telugu households.

The more classical and botanical Telugu name is Ajamoda (అజమోద), which is derived from Sanskrit. Telugu cooks use celery primarily in soups and stir-fries today, though it remains more of a modern adoption than a traditional ingredient.

"In Telugu, celery is called Vamu Aaku, which literally means Ajwain leaf. While the aroma is strikingly similar, they are two distinct plants. If you want to learn about the traditional spice and its health benefits, check out my deep dive into Ajwain (Carom Seeds) and its uses."

Celery in Kannada — ಅಜಮೋದ (Ajamoda)

In Kannada, the word for celery is Ajamoda (ಅಜಮೋದ), directly borrowed from Sanskrit. Karnataka's traditional cooking does not prominently feature celery, but it is widely available in Bengaluru supermarkets and used in health-forward cooking and salads.

In professional kitchens across Bengaluru's hospitality industry, celery is a standard stock vegetable. During my training stints and collaborations in South Indian properties, I found that local kitchen staff were most familiar with it as a "soup vegetable" rather than a standalone ingredient.

Celery in Malayalam — ആയമോദകം (Ayamodakam)

In Malayalam, celery is known as Ayamodakam (ആയമോദകം). Kerala's cuisine is rich with aromatic herbs, and ayamodakam has some references in traditional Ayurvedic texts. However, as a fresh vegetable in daily cooking, celery remains more of a modern addition to Kerala kitchens.

You will find it in upscale Kochi and Thiruvananthapuram supermarkets. In contemporary Kerala cooking, it appears in fresh juices, particularly in the celery-apple combination that is popular for its health benefits.

Celery in Bengali — সেলেরি শাক (Celery Shaak)

In Bengali, celery is called Celery Shaak (সেলেরি শাক) in contemporary usage. The word Randhuni (রাঁধুনি), which is sometimes linked to celery in older texts, actually refers to Trachyspermum roxburghianum, a close relative in the same family, but not the same plant as common celery.

West Bengal's cosmopolitan food culture, especially in Kolkata, means celery is available in most upmarket stores and is increasingly used in Continental-style cooking and health drinks.

Celery in Gujarati — અજમોદ (Ajmod)

In Gujarati, celery is called Ajmod (અજમોદ) or Bodi Ajmo. There is an important distinction here — in Gujarati cooking, ajmo typically refers to ajwain (carom seeds), while ajmod or bodi ajmo refers to celery seeds specifically. When purchasing in Gujarati markets, be specific about whether you want the stalk/vegetable or the seeds.

Celery seeds (ajmod) have a long history in Gujarati and Jain cooking as a digestive spice and are used in certain traditional preparations.

Why Celery is Still Underused in Indian Home Kitchens

After 13+ years in professional kitchens, this is my honest observation: celery is one of the most underutilised vegetables in Indian home cooking, and it deserves so much more attention.

Here is why I think this happens. Celery was introduced to Indian kitchens primarily through the hotel and fine-dining industry. For decades, it was seen as a "foreign" or "Continental" vegetable — something you put in a cream soup or a Caesar salad, not something you cooked daal with. That perception is changing rapidly, especially as celery juice went mainstream for its health benefits, but the vegetable itself still has not broken into everyday Indian cooking.

The truth is, celery's sharp, aromatic bitterness is not far removed from flavours that Indian cooking already loves — think of the bitterness in methi, the aromatic intensity of ajwain. Celery fits naturally into Indian palates once you get familiar with it.

Celery's sharp, aromatic bitterness is not far removed from flavors that Indian cooking already loves — think of the unique bitterness in [Methi (Fenugreek) leaves]. Just like Methi, celery becomes mellow and delicious once cooked or sautéed with the right spices.

How I Use Celery in My Professional Kitchen — Practical Tips

In stocks and broths: Celery is the third leg of the classic mirepoix (onion, carrot, celery). It adds depth, earthiness, and a savoury undertone that you cannot replicate with any other vegetable. I add 2-3 stalks to every batch of chicken or vegetable stock we make.

In Indian-style soups: I have experimented with adding celery to classic Indian soups like Mulligatawny and tomato shorba. It works beautifully. The celery adds complexity without overpowering the spices.

Celery leaves as a garnish: Do not throw away the leaves — this is a chef's pet peeve. Celery leaves, finely chopped, are an excellent garnish for soups, dal, and even biryanis. They have a more concentrated flavour than the stalk.

Raw in salads and crudités: For hotel banquets and buffets, we always include celery sticks in our crudité platters alongside carrots and cucumbers. Sliced thinly on a bias, celery adds a fantastic crunch to kachumber-style salads.

Celery and Indian spices: Try sautéing celery with mustard seeds, curry leaves, and a pinch of turmeric — you will be surprised how well it integrates with Indian flavour profiles.

"In my hotel kitchens, new trainees often confuse Celery with Parsley or Coriander. While Celery has the thickest stalk, Parsley is often used as a direct substitute for the leaves. You can find the meaning and identification of Parsley in hindi  to make sure you never pick the wrong herb again."

Celery Seeds vs Celery Stalks — Understanding the Difference

This confusion comes up constantly in Indian cooking. Here is my clear breakdown:

Celery stalks — the fresh, pale green vegetable sold in bunches. Used in cooking as a vegetable or flavouring.

Celery seeds — the dried, tiny brown seeds of the celery plant. Used as a spice. This is what is sold as ajmod in most Indian spice markets. They have a much more concentrated, slightly bitter flavour.

In Indian Ayurvedic medicine, celery seeds have been used for centuries for digestive benefits. So if your grandmother swears by ajmod for acidity, she may well have been using celery seeds long before celery became fashionable in India.

How to Buy and Store Celery — A Chef's Practical Guide

Buying: Look for firm, tightly packed stalks with fresh, bright green leaves. Avoid bunches where the stalks are limp, hollow, or yellowing. The cut base should look fresh, not dried out. A fresh bunch of celery should have a clean, sharp aroma — if it smells musty, leave it.

Storing: Wrap celery in aluminium foil (not plastic wrap) and store in the vegetable crisper of your refrigerator. Foil allows it to breathe while retaining moisture. Done correctly, celery will stay crisp for up to 2 weeks. In plastic bags it tends to go limp within 4-5 days.

Reviving limp celery: Cut the base and stand the stalks upright in a glass of cold water for 30-60 minutes. They will crisp back up significantly — a trick we use in hotel kitchens when stock arrives slightly wilted.

Frequently Asked Questions

Is celery the same as ajwain? 

No. Ajwain (carom seeds) and celery are different plants. They share a similar aromatic note, which is why celery is sometimes described using ajwain-related names in regional Indian languages, but they are not interchangeable.

Is celery available in India? 

Yes. Celery is widely available in metro cities in supermarkets like BigBazaar, Nature's Basket, and Reliance Fresh. In smaller cities, check with vendors in larger sabzi mandis or order online. Supply has improved dramatically in the last 5 years.

Can I substitute celery with something Indian? 

The closest substitute in an Indian kitchen would be a small amount of ajwain leaves (if available) or a combination of fresh coriander stalk + a tiny pinch of ajwain seeds. It will not be identical, but it will give a similar herbaceous depth to stocks and soups.

What does celery taste like? 

Celery has a clean, slightly bitter, herbaceous, and subtly salty flavour. The stalks are more mild; the leaves are more intense. The seeds are the most pungent part. Raw celery has a satisfying watery crunch.

Summary — Celery Names in Indian Languages at a Glance

• Hindi: Ajmood / Shalari
• Tamil: Kelaarasi
• Telugu: Vamu Aaku / Ajamoda
• Kannada: Ajamoda
• Malayalam: Ayamodakam
• Bengali: Celery Shaak / Randhuni (related plant)
• Gujarati: Ajmod / Bodi Ajmo
• Marathi: Ajmoda
• Punjabi: Shalari
• Urdu: Karafs / Ajmood

Whether you call it Ajmood, Ajamoda, Kelaarasi, or Ayamodakam — celery is the same versatile, nutritious, underrated vegetable that deserves a permanent place in every Indian kitchen. As someone who has been using it professionally for over a decade, I can tell you it is one of those ingredients that quietly elevates everything around it.

If you have any questions about celery or want specific Indian recipe ideas using this vegetable, drop a comment below or reach out via hassanchef.com. I would love to hear how you are cooking with it.

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Hassan is an Executive Sous Chef at Radisson with 13+ years of experience in the hotel industry. He writes about professional cooking techniques, ingredient guides, and kitchen wisdom at hassanchef.com.