Orange skin thogayal

        Everytime when we buy oranges we will peel the skin out and eat the fruit inside and throw off the skin. The skin is a rich source of vitamin C, Vitamin A and B complex and also a source of several minereals, etc., several fold more than its pulp. So knowing all these facts no one will like  to waste it. So here is a recipe made with orange skin.



Orange skin -1 cup

Tamarind – 1/2 lemon size

Jaggery – 2 tsp

Red chilli – 3

Salt – As per taste

Oil – 1 tbsp

For tempering

Oil – 1 tsp

Mustard seeds – 1 tsp

Urad dhal – 1 tsp

Channa dhal – 1 tsp


  • Remove the orange skin and cut it into small pieces.
  • Add oil in a kadai and then add the orange skin. Saute it well so that the bitter taste will be removed.
  • then add tamarind, jaggery, red chilli and saute it for two minutes.
  • grind all the ingredients with salt. Sprinkle little water to blend it well.
  • Then add oil and splutter mustard seeds. once they crack, add the urad dhal and channa dhal. once they brown add the ground mixture and saute for two minutes.
  • You can mix this with rice or can be used as a side dish for dosai and chappathi.
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23rd May 2013 at 12:33 PM

Very, very interesting! I have never heard of Orange Skin Thogayal before. But then what you say makes sense…The peel is a rich source of nutrients… 🙂

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Milagu rasam

13th May 2013


27th May 2013

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