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.
A reader friend (Bhavadharini Krishna) sent me Orange peel vatha kuzhambu recipe couple of months back, I wanted to try it out as I love such citrus fruit fragrance when we prepare something from it. Lemon pickle, narthangai pachadi, orange peel rasam.
Now since it is Chinese New Year nearing by, I was so tempted to buy oranges from Fairprice as there are variety of oranges available during this time in Singapore.
Orange peel rasam was totally different flavour by which orange peel blends with those spices. Vatha kuzhambu was tasting really delicious, I loved it best. So if you have not tried this yet, please go ahead and try it out.
She asked me to try it out with idli milagai podi prepared with sesame seeds, I used my sambar powder too along.
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
- 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 1/4 tsp methi seeds, 1/2 tsp mustard, 1 tsp toor dal, 1 torn red chilli, asafoetida and curry leaves.
- Add 3/4 cup chopped orange peel, 3 slit green chilli. Stir fry for a minute.
- Add 1/4 tsp turmeric, little salt and cook further more for a minute.
- Add to tamarind extract. Add 2 tsp 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 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
How to make orange peel vatha kuzhambu step by step:
- Wash and chop the peeled orange skin roughly.
- 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 1/4 tsp methi seeds, 1/2 tsp mustard, 1 tsp toor dal, 1 torn red chilli, asafoetida and curry leaves. Add 3/4 cup chopped orange peel, 3 slit green chilli. Stir fry for a minute.
- Add 1/4 tsp turmeric, little salt and cook further more for a minute.
- Add to tamarind extract. Add 2 tsp 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.
The post Orange peel vatha kuzhambu, orange skin puli kuzhambu recipe appeared first on Raks Kitchen.