Orange Skin Kuzhambu is a traditional South Indian tamarind-based curry prepared using dried orange peels along with freshly ground spices. It has a unique flavour profile – tangy from tamarind, slightly bitter-sweet from orange peel, and spiced with aromatic South Indian seasonings. This kuzhambu is typically enjoyed with hot steamed rice and a simple vegetable side dish.
Unique Flavour of Orange Peel
The dried orange peel adds a refreshing citrus aroma and mild bitterness that balances beautifully with tamarind’s tanginess. It not only enhances the taste but also gives a distinctive twist compared to regular kuzhambu varieties like vatha kuzhambu or kara kuzhambu.
Key Ingredients
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Dried Orange Peel – the star ingredient that adds citrus fragrance.
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Tamarind – gives tanginess and depth.
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Curry Leaves & Mustard Seeds – for authentic South Indian tempering.
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Red Chilies & Sambar Powder – to bring heat and flavour.
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Sesame Oil – enhances taste and aroma.
Health Benefits
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Rich in Vitamin C – orange peel strengthens immunity.
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Aids Digestion – the bitterness of peel and spices help improve gut health.
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Traditional Remedy – often used in home cooking as a natural way to balance taste and health.
Serving Suggestions
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Best served with steamed rice and a simple poriyal (vegetable stir-fry).
- Can be served as a side dish for molagootal.
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Pairs well with appalam/papad, kootu, or a light thogayal.
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Can also be enjoyed as a side dish for curd rice.
Storage Tips
Orange Skin Kuzhambu tastes even better after resting for a few hours as the flavours deepen. It can be stored in the refrigerator for 2–3 days and reheated before serving.
Family Tradition
Many households pass down Orange Skin Kuzhambu through generations. It showcases the creativity of traditional South Indian cooking, transforming even fruit peels into wholesome, flavorful dishes instead of wasting them.
Orange skin Kuzhambu
Equipment
- 1 Pan
Ingredients
- 1 small cup Orange skin from 2 medium oranges
- 2 no Green chillies
- 2 no Red chillies
- 1 gooseberry size Tamarind
- 1/4 tsp Turmeric powder
- As req Salt
- 1.5 tbsp Rasam powder
- 1 tsp Jaggery
To Temper
- 1 tbsp Gingelley oil
- 1 tsp Mustard seeds
- 2 tsp Channa dal
- 1 tsp Urad dal
- few Curry leaves
- A small piece Asafoetida
Instructions
- Cut the peeled orange skin into small pieces and keep aside.
- Soak tamarind in a cup of water, boil slightly, and extract the juice.
- Heat oil in a pan and add mustard seeds.
- When they splutter, add urad dal, and chana dal. Sauté until golden brown.
- Add curry leaves, red chillies and green chillies, sauté for 30 seconds.
- Add the chopped orange skin and fry for 1–2 minutes.
- Add turmeric powder, rasam powder, jaggery, and salt. Mix well.
- Pour in the tamarind extract.
- Boil until the kuzhambu reaches the right consistency – not too thick or watery.
- Serve hot with rice, dosa, or pongal.
INSTRUCTIONS
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Cut the peeled orange skin into small pieces and keep aside.
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Soak tamarind in a cup of water, boil slightly, and extract the juice.
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Heat oil in a pan and add mustard seeds.
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When they splutter, add toor dal, urad dal, and chana dal. Sauté until golden brown.
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Add red chilies and green chilies, sauté for 30 seconds.
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Add the chopped orange skin and fry for 1–2 minutes.
- Add turmeric powder, rasam powder, jaggery, and salt. Mix well.
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Pour in the tamarind extract.
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Boil until the kuzhambu reaches the right consistency – not too thick or watery.
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Serve hot with rice, dosa, or 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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