Ingredients
To roast & grind
- 1 tablespoon coriander seeds
- ½ tablespoon sesame seeds
- Dried red chillies to taste
- ¾ teaspoon cumin seeds
- ¼ cup roasted peanuts
For poriyal
- 1 +½ tablespoon peanut oil
- ½ teaspoon mustard seeds
- Curry leaves
- 1 green chilli slit
- 3 garlic cloves crushed
- 1 onion sliced
- 300 g okra vendakkai chopped
- Turmeric powder – a pinch
- Salt – 1 tsp adjust to taste
Instructions
- First, dry-roast coriander seeds, sesame seeds, and red chillies until aromatic
- Add cumin seeds and roasted peanuts, switch off the flame, cool slightly, and coarsely grind
- Heat peanut oil in a pan and splutter mustard seeds
- Add curry leaves, green chilli, garlic, and onion; sauté until onions turn soft
- Furthermore, add okra, mix well, and cook on medium-high heat until the slimy texture goes off
- Add turmeric powder and salt; give a quick mix
- finally, add the ground masala and sauté well for 4–5 minutes until everything comes together
Video
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