Orange skin Kuzhambu
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.
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.