Kamala Orange Kuzhambu or Orange Peel Kuzhambu

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

  1. Soak tamarind in ½ cup water. Extract thick juice after 10 to 15 minutes.
  2. Dry roast the fenugreek seeds and asafoetida. Powder and keep aside
  3. In a deep pan or a kadai, heat oil. Add mustard. As it splutters, add curry leaves and green chillies.
  4. Add chopped orange pieces, shallow fry for 2 to 3 minutes.
  5. Add the tamarind juice and salt, mix well, boil for 6 to 8 minutes in low heat or till the peels are cooked soft.
  6. Add jaggery and fenugreek powder. Boil for few more minutes.
  7. Add a tablespoon of water to rice flour and add to the boiling gravy, the whole mixture will become little thick.
  8. After one to two minutes, remove from heat.
  9. Ready to serve with hot rice and appalam.