Orange skin kuzhambu

Peoples’ general tendency is to throw the skin of some of the vegetables and fruits. But actually there are lot of nutrients/minerals in many vegetables and fruits. Orange is one such fruit. The skin/peel of orange is also rich in citrus contents and it is healthy for us. We can use the skin/peel of the orange and prepare this very delicious Orange Peel Kuzhambu with citrus flavour.

Making this Orange Peel Kuzhambu quite simple, easy, yet so mouth-watering. I make regular Puli Kuzhambu or Vendayam-Omam Kuzhambu with Yellow Pumpkin / drumstick. That is quite simple. But we can enhance the the flavor by adding the peel of orange. We can also make Puli Kuzhambu with Narthangai (Citron). Citron fruit also has a dominant flavor and enrich a simple Puli Kuzhambu.

This Orange Peel Kuzhambu can be served with hot steaming rice along with a teaspoon of Sesame Oil. This kuzhambu will taste so good with Arisi Upma.

You can also try:

Orange Peel Kuzhambu | Orange Skin Puli Kuzhambu

Flavor of Puli Kuzhambu enhanced with the dominant flavor of Orange Peel. Perfect Kuzhambu with hot steaming rice. Quick, Easy & Orange Flavored Kuzhambu to treat our taste buds.

3 Orange (Wash & Peel the Skin)
1 Lemon Size Tamarind
3 Red Chili
2 tbsp Sambar Powder
Salt (As Needed)
2 tsp Grated Jaggery

For Tempering

4 tbsp Sesame Oil
1 tsp Mustard Seeds
1 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
1 tsp Toor Dal
1/4 tsp Fenugreek Seeds
a Pinch Asafoetida (Asafetida / Hing)

Wash & Peel the skin of oranges and chop into small pieces
Soak the tamarind in water for sometime and extract the juice and keep it aside
Heat the pan, add oil and when the oil is hot, add mustard seeds.
When the mustard seeds starts to sputter, add hing, fenugreek seeds, broken red chilli, dals and when the dals turn golden brown
Add the chopped orange skin and fry it well
To this add tamarind extract, sambar powder and required salt and allow the kuzhambu to boil till the tamarind raw smell goes off
After the kuzhambu has boiled nicely, add grated jaggery and let the mixture boil for 2 minutes and then remove the kuzhambu from flame
The mouth-watering orange skin kuzhambu is ready to serve with hot rice and 1 spoon of gingelly oil and appalam

We can freshly prepare the sambar powder by frying Chana dal, coriander seeds, red chili in oil and then grind it to powder or paste and add it to kuzhambu
Instead of sambar powder, we can just temper 6-7 Red Chili
Adding jaggery is optional but it surely enhances the taste