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.
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.