Orange Peel Gravy for Rice | Orange Thol Kuzhambu | Orange Peel Kuzhambu

Orange Thol Kuzhambu

Orange Peel Kuzhambu sounds very interesting, right? I too felt amazing when I first heard that kuzhmabu can be made from orange peel, which we always throw out. It’s my MIL & my cousin who introduced this recipe to me. People generally throw the skin of some of the vegetables and fruits. But actually there are lot of nutrients in many vegetables and fruits. Orange is one such fruit. So i prepared this recipe by using the skin of orange. It is a very delicious kuzhambu with citrus flavour. I personally found this recipe tastes too good, when it consumed after 4-5 hours.

Do not forget to look into other interesting recipes like Paruppu Urundai Kuzhambu

Ingredients :

Servings : 2-3

• 1 Orange peel finely chopped
• Tamarind - Lemon Size ( soaked in 1/2 cup warm water and extract juice)
• 2 tsp Methi Seeds
• 1 tsp Manathakkali Vathhal (optional)
• Curry leaves - few
• Asafoetida/Hing - Pinch
• Turmeric powder - 1/4th tsp
• ½ Red chilli powder
• 1 tsp Coriander/Dhania Powder
• 2 tsp Sambhar Powder
• 1 tbsp Jaggery
• 1 tsp Rice flour (optional)
• Salt as needed

Method :

1. Wash the orange, peel the skin and chop them finely as shown in the picture below.
   
2. Heat the pan or kadai and add oil.
3. Once the oil is hot, add the mustard seeds, methi seeds, manathakkali vathhal as they start to splutter, add hing, curry leaves and the chopped orange peels, turmeric, red chili powder, sambhar powder, dhania powder and mix them well.
4. Cook for couple of minutes and then add the tamarind extract.
5. Add salt and let it simmer till the orange peels are tender for 5 minutes.
6. Add the jaggery and let it simmer again for 5 minutes. Usually we prefer thick kuzhambu, so I let it simmer for a long time and add 1 tsp of rice flour mixed in 3 tbsps of water. If you want thin consistency you can skip the rice flour completely and add more water and bring it to a boil.
7. Serve it with hot steaming rice & papad!!
   

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