Orange skin kuzhambu

Almost everyone of us like to eat oranges because of its sweetness and the appealing colour. But we tend to throw away the skin and enjoy the inner stuff. Actually there are many nutrients in the skin. They are rich in vitamin C, fiber and the pigment helps in vision. So here is one recipe made out of orange skin with its citrus flavour.  Since this is Orange season I bought some. After eating the tasty fruit, I wanted to make my favourite gravy with its peel/skin. This goes well with upma, pongal, dosai etc.,


Orange skin- from two oranges.

Tamarind- Lemon size

Red Chilli – 2

Green Chilli – 2

Rasam powder- 2tsp

Turmeric powder-1tsp

Jaggery – 1 tsp

Salt – To taste

For Tempering

Mustard- 1tsp

Toor dhal- 1 tsp

Channa dhal-1tsp

Urad dhal-1tsp

Gingelley oil- As required


  • Take the peeled orange skin and cut it into small pieces.
  • Take the tamarind, add water (Almost a cup), boil it and extract the juice.
  • Heat the pan and add oil. Now add the mustard. Once it sputters, add the toor dhal, urad dhal, channa dhal. Saute it until it turns golden brown.
  • Add red chillies and green chillies. Saute for 30 seconds.
  • Now add the orange skin and saute it for one to two minutes.
  • Add tamarind extract, turmeric powder, rasam powder, jaggery, salt and mix well.
  • Allow it to boil until you get the right consistency. It should not be too thick or too watery.
  • It goes very well with rice, Dosa, Pongal .

Note: If you find it too watery, add 1 tsp of rice flour into it and mix well without forming any lumps.

          You can also use green chillies if you like its flavour.

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Arachuvitta Sambar

Arachuvitta sambar is the one that is made at home on a regular basis. This is everyone’s favourite at home. You can add any vegetables (Carrot, radish, potato, tomato, onion, avaraikkai).  I like it more when onion or tomato is added to it. They give the sambar a unique flavour. It can be mixed with hot rice and goes well with any poriyal or kootu. It is also a very good side dish for idli, dosai, adai, chappathi, etc.,



Tamarind – 1 lemon size

Toor dhal – 4 tbsp

Any vegetable – 1/4 cup

Jaggery – small piece or a pinch

Turmeric powder – A pinch

Salt – As required

For Grinding

Coriander seeds – 2 tbsp

Channa dhal – 2 tsp

Fenugreek– 1/2 tsp

Red chillies – 1 or 2

Coconut – 1/2 cup


For tempering

Mustard seeds – 1 tsp

Curry leaves – few

Asafoetida – A pinch

  • Pressure cook the toor dhal, tamarind and the vegetables in three separate vessels.
  • Extract tamarind juice and keep aside.
  • Mash the toor dhal well.
  • In a kadai, add 1 tsp oil and fry the coriander seeds,channa dhal, grated coconut, red chillies and  fenugreek seeds.
  • Sprinkle little water and grind the above ingredients to a smooth paste.
  • Now in a vessel, add one drop of oil and splutter mustard seeds. Once they crackle, add curry leaves.
  • Then add the extracted tamarind juice, vegetable, salt,  jaggery and turmeric powder.
  • Allow it to boil.
  • Now add the ground spices and mashed toor dhal to it.
  • Allow it to boil.
  • Finally add Asafoetida.
  • Mix this with hot rice and eat.

Note : Donot add asafoetida while making onion sambar. You will lose the flavour.

Pressure cook carrot, radish, potato, tomato, white pumpkin.

Directly add the following vegetables to the tamarind extract to cook it. Donot pressure cook these vegetables- Drumstick,                   onion, sweet pumpkin.

Add a tsp of Red chilli powder, if the colour of the sambar is yellow.

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Kerala Kadala curry

    Kadala curry is one of the famous recipes in Kerala. It is served with puttu or Aapam. It also goes well with rotis or chappathis. Usually we make ishtu or Coconut chutney as an accompaniment for Aapam. And my chithappa suggested me that Aapam also tastes best with kadala curry. So this time I opted for this and made at home. Hot and Spicy 😛 😛 😛


Black channa – 1 cup

Onion – 3

Star Anise – 1

Cinnamon – 1

Salt – to taste

Turmeric powder – A pinch

Red chilli powder – 2 tsp

Garam masala – 1 tsp

Coriander seed powder – 1 tsp

Curry leaves – few


  • Pressure cook the channa with salt, star anise and cinnamon.
  • Drain the water in a separate vessel and keep aside. Use it later for cooking.
  • Chop the onions into small pieces.
  • In a kadai, add oil and splutter mustard seeds and curry leaves. Then add the onions and fry till golden brown.
  • To this add salt, turmeric powder, red chilli powder, garam masala and coriander seed powder.
  • Saute them for a minute.
  • Then grind 3/4 the of the onions , masala powders and 2 tbsp of the channa into a fine paste.
  • Add htis paste into the kadai. Add the drained water and the channa into it.
  • Close the lid and allow it to cook till the raw smell goes off.
  • Serve with kerala puttu, Aapam, Roti.
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Gotsu is a side dish that goes well with Venpongal, and molagootal rice. Usually Amma  and Paati makes puli inji or some thogayal as an accompaniment for molagootal rice. I learnt this recipe from my perima(Mom’s sister). She made this as a side dish for Gujarat kichadi. It tasted good and I tried this at my home.



Tamarind – Lemon size

Orange skin- few

Lady’sfinger – 1

Tamato(Small)- 1

Red chilli powder – 2 tsp

Turmeric powder -1/2 tsp

Salt – To taste

For Seasoning

Oil – 2 tbsp

Mustard seeds – 1 tsp

Channa dhal – 1 tsp

Urad dhal – 1tsp

Green chilli – 1


  • Add some water to the tamarind and allow it to boil. Or pressure cook it.
  • Extract juice from the tamarind.
  • Add oil in the pan and splutter mustard seeds. Once they crack, add channa dhal, urad dhal and green chilli. Saute them until they turn golden brown.
  • Then add the extracted tamarind juice.
  • To this add turmeric powder, salt, Red chilli powder and allow it to boil.
  • then add the orange skin, lady’s finger, tomato and cook in medium flame until they are cooked well.
  • Serve with venpongal, molagootal rice or kichadi.
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Murungai keerai molagootal

Molagootal is a distinctive Palakkad Iyers’ recipe. It is a combination of vegetables and lentils with coconut. In tamilnadu they make a slightly modified version and call it as a Porichakootu(Which I have not tasted so for).  Molagootal can be prepared with any vegetables and Keerai molagootal can be prepared using any of the greens like ara keerai, mola keerai, paruppu keerai, thanda keerai, palak keerai or murunga keerai. Basically I hate eating molagootal. Whenever molagootal is made at home by Amma, I will escape to my aunt or uncle’s house. But this is the only molagootal which I like a lotttt…..It can be served with side dish like Thuvayal,  Pachadi, Pickle or gothsu.



Murungai keerai(Drumstick leaves) – A bunch

Toor dhal/moong dhal – 1 cup

Coconut – half

Cumin seeds – 1 tbsp

Red chilli – 2

Turmeric powder – 1/2 tsp

Salt – 1 tsp

For Seasoning

Oil – 1 tbsp

Mustard seeds -1 tsp

Urad dhal – 1tsp


  • Clean the drumstick leaves by removing it from the stem and washing it couple of times in the water. Allow it to dry.
  • Pressure cook the dhal and keep aside.
  • Grind the coconut with red chilli and cumin seeds into a fine paste.
  • In a pan, add oil and splutter mustard seeds. Once they crack, add urad dhal and sauté until they turn golden brown.
  • Mix the cooked toor dhal with the coconut paste. Now pour this mixture into the pan. Add some water and allow it to boil.
  • Add salt and turmeric powder.
  • Once they start to boil, add the drumstick leaves and cook for five minutes.
  • Donot cook for more time. Else the gravy will taste bitter.
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