‘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 after consuming the fruit.
It’s my SIL who introduced this recipe to me, who in turn learned it from her MIL. Nevertheless, to say here, unique recipes get passed on easily to everyone, but often gets forgotten only because of its uniqueness.
‘Orange Peel Kuzhambu’ sounds very interesting, right? Like oranges, its peel has many health benefits inclusive of antioxidant properties. They completely enhance the flavor of this kuzhmabu.
Oranges have got the beautiful flavor, we have seen in many recipes where orange zest included just for its flavors. So, imagine how flavorful would be this kuzhambu?
I personally found this recipe tastes too good, when it consumed after 4-5 hours, like fish kuzhmabu.
How to make
Scrape out the entire orange pith, white fibers under the orange peel. Those white parts can bring out the bitter taste to kuzhambu. Chop onion and tomato. Cut scraped out orange peel into small pieces.
Heat oil in a pan add mustard seeds, when the seeds started crackling, add Bengal gram, urad dal, cumin seeds.
Once they started becoming golden brown, add chopped onion, garlic. Once the onion becomes tender, add chopped orange peel and finely chopped tomatoes. Saute 2-3 min or till tomatoes blends with the mixture.
Add chili powder, coriander powder and saute for 1 minute. Then add water and bring it to boil for 3 mins and then keep simmer flame for another 10-12 min, or until it leaves out the raw masala flavors.
Once it cooked perfectly, the oil should have separated and floated to the top.
This kuzhambu is the best accompaniment for white steamed rice and the best pair with Idlies and Dosas.
Orange Peel Kuzhambu
For the prepping
- 1 cup orange peel chopped
- 1 lemon size tamarind
For the cooking
- 4 tbsp sesame oil
- 1 tsp black mustard seeds
- 2 tsp urad dal /skinless black gram
- 1 tsp cumin seeds
- 1 onion
- 6 cloves garlic
- 1 tomato
- 1 tsp red chili powder
- 3 tsp coriander powder
- ½ tsp turmeric powder
- 11/2 tsp salt or as required
For the prepping
- Scrape out entire orange pith-the white fibers under the orange peel. And cut into small pieces.
- Soak tamarind in 1 cup of hot water and soak for 15 minutes. Then extract the juice and set aside.
For the cooking
- Over medium heat, place the pan and add vegetable oil, black mustard seeds, urad dal, chana dal, and cumin seeds. And allow the mustard seeds to splutter.
- Now add chopped onion and garlic. And saute until onion becomes tender.
- Next toss chopped orange peel and finely chopped tomatoes. Saute till tomato becomes mushy.
- Add red chili powder, coriander powder and saute for 1 minute.
- Then add tamarind extract, water, and salt. Bring it to boil for 3 mins.
- Turn to low heat, cover with a lid and cook for 10-12 min, or until it leaves out the raw masala flavors. Once it cooked perfectly, the oil should have separated and floated to the top.
- Serve hot with rice.
Tips and Variations:
The same ingredients and the procedures of this recipe can be used to make another verity of kuzhambus like, drumstick kuzhambu, brinjal kuzhambu, etc.,