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.
Servings: 3
Ingredients
- 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
- ⅛ teaspoon Asafoetida
- 1 Curry leaves
Instructions
- 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.
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 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.