Orange peel vatha kuzhambu, orange skin puli kuzhambu recipe

Orange peel vatha kuzhambu recipe
Recipe Cuisine: Indian |  Recipe Category: Lunch
Prep Time: 10 mins  |  Cook time: 20 mins |  Serves: 3  | Author: Raks anand
Click here for cup measurements
Orange peel vatha kuzhambu is a south Indian gravy pairs with rice, prepared in a tangy tamarind base, no onion no garlic orange peel vatha kuzhambu that is so simple to prepare.

Recipe ingredients:

Orange peel, chopped – 3/4 cup
Tamarind – 1 tbsp packed
Green chilli – 3
Turmeric – 1/4 tsp
Sambar powder – 2 tsp
Idli milagai podi – 1 tsp
Jaggery – 1/2 tsp
Salt as needed
To temper
Sesame oil – 2 tbsp
Methi seeds/ vendhayam – 1/4 tsp
Mustard – 1/2 tsp
Toor dal – 1 tsp
Red chilli – 1
Asafoetida – 1/8 tsp
Curry leaves – 1 sprig

Method

1. Soak tamarind in hot water and extract tamarind juice. Make it 2 cups. I usually pressure cook it when I cook rice, keeping separately in a small bowl. It is easy for extraction.
2. Heat a kadai with oil, temper with 1/4 tsp methi seeds, 1/2 tsp mustard, 1 tsp toor dal, 1 torn red chilli, asafoetida and curry leaves.
3. Add 3/4 cup chopped orange peel, 3 slit green chilli. Stir fry for a minute.
4. Add 1/4 tsp turmeric, little salt and cook further more for a minute.
5. Add to tamarind extract. Add 2 tsp sambar powder, required salt and boil for 4-5 minutes.
6. Once it reduces in volume, add idli chilli powder, mix well.
7. Add jaggery, boil until the kuzhambu thickens. Switch off flame.

Notes

• Peel the orange skin, soak in water for 5 mins and wash to use.
• I used mandarin orange’s skin. 
• If kuzhambu does not thicken, add 1 tsp rice flour dissolved in water.
• If you do not have sambar powder, but you have idli chilli powder, you can skip sambar powder and use just 1 tbsp of idli chilli powder towards end in step 6.
• You can use kashmiri red chilli powder in place of sambar powder for a lovely colour.
• Jaggery balances all the spices. so don’t skip.

Tags:orange peel, orange skin, vatha kuzhambu, south Indian