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Orange peel vatha kuzhambu

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.
Prep Time10 mins
Cook Time20 mins
Course: Side Dish
Cuisine: Indian
Servings: 3


  • ¾ cup Orange peel chopped
  • 1 tablespoon Tamarind packed
  • 3 Green chilli
  • ¼ teaspoon Turmeric
  • 2 teaspoon Sambar powder
  • 1 teaspoon Idli milagai podi
  • ½ teaspoon Jaggery
  • Salt as needed

To temper

  • 2 tablespoon Sesame oil
  • ¼ teaspoon Methi seeds/ vendhayam
  • ½ teaspoon Mustard
  • 1 teaspoon Toor dal
  • 1 Red chilli
  • teaspoon Asafoetida
  • 1 Curry leaves


  • 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.
  • Heat a kadai with oil, temper with ¼ teaspoon methi seeds, ½ teaspoon mustard, 1 teaspoon toor dal, 1 torn red chilli, asafoetida and curry leaves.
  • Add ¾ cup chopped orange peel, 3 slit green chilli. Stir fry for a minute.
  • Add ¼ teaspoon turmeric, little salt and cook further more for a minute.
  • Add to tamarind extract. Add 2 teaspoon sambar powder, required salt and boil for 4-5 minutes.
  • Once it reduces in volume, add idli chilli powder, mix well.
  • Add jaggery, boil until the kuzhambu thickens. Switch off flame.


  • 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 teaspoon rice flour dissolved in water.
  • Do not have sambar powder, but you have idli chilli powder, you can skip sambar powder. use just 1 tablespoon 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.