Very often we throw away the orange after eating the orange sections. This unusual recipe shows us how to use the orange peels as a kuzhambu. The orange peels used, are generally Nagpur orange variety.
Recipe taken from Cook and See Part – 1.
Ingredients
- Orange or orange peels chopped fine, ½ cup
- Green chillies 6 to 8 , chopped fine,
- Tamarind 30 to 40 grams,
- Water 1 cup,
- Salt as desired,
- Jaggery 20 grams,
- Gingelly oil or other oil of your choice, 4 teaspoon ,
- Mustard 1 teaspoon,
- Fenugreek seeds powder ¾ teaspoon,
- Asafoetida ½ inch,
- Curry leaves few (6 to 8 leaves).
Method
- Soak tamarind in ½ cup water. Extract thick juice after 10 to 15 minutes.
- Dry roast the fenugreek seeds and asafoetida. Powder and keep aside
- In a deep pan or a kadai, heat oil. Add mustard. As it splutters, add curry leaves and green chillies.
- Add chopped orange pieces, shallow fry for 2 to 3 minutes.
- Add the tamarind juice and salt, mix well, boil for 6 to 8 minutes in low heat or till the peels are cooked soft.
- Add jaggery and fenugreek powder. Boil for few more minutes.
- Add a tablespoon of water to rice flour and add to the boiling gravy, the whole mixture will become little thick.
- After one to two minutes, remove from heat.
- Ready to serve with hot rice and appalam.