Orange Peel Kuzhambu Recipe – Orange Peel Tamarind Based Curry
A Flavorful Twist on South Indian Cuisine
Orange Peel Kuzhambu is a delightful South Indian dish that transforms the often-overlooked orange peel into a tangy, aromatic curry. This vegetarian dish combines the unique flavors of tamarind and spices, creating a rich gravy that pairs beautifully with steaming rice or traditional breakfast items.
Ingredients
| Ingredient | Quantity |
|---|---|
| Orange peel (finely chopped) | 1/3 cup |
| Ginger (thinly sliced) | 1 inch |
| Green chili (slit lengthwise) | 1 |
| Tamarind paste | 1 cup |
| Sambar powder | 2 tablespoons |
| Jaggery | 2 tablespoons |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Asafoetida (hing) | 1/4 teaspoon |
| Water | 1 cup |
| Salt | to taste |
| Sesame (gingelly) oil | 2 tablespoons |
| Mustard seeds | 1 teaspoon |
| Curry leaves | 1 sprig |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 150 |
| Protein | 2 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 3 g |
| Sugars | 10 g |
| Fat | 5 g |
| Saturated Fat | 0.5 g |
Instructions
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Preparation: Begin by gathering all your ingredients. Finely chop the orange peel, slice the ginger, and slit the green chili.
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Heating the Oil: In a kadai (a type of Indian wok), heat 2 tablespoons of sesame oil over medium heat. Ensure the oil is sufficiently hot before proceeding to the next step.
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Tempering Spices: Once the oil is ready, add 1 teaspoon of mustard seeds. Allow them to splutter, releasing their nutty aroma.
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Adding Aromatics: Quickly follow with the slit green chili, thinly sliced ginger, and a sprig of curry leaves. Sauté this mixture for approximately 30 seconds, letting the flavors meld.
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Incorporating Orange Peel: Add the finely chopped orange peel to the pan and sauté for about 3-4 minutes, until the peels begin to shrivel and soften.
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Seasoning the Mixture: Now, add salt, 2 tablespoons of sambar powder, 1/4 teaspoon of turmeric powder, and 1/4 teaspoon of asafoetida. Stir everything well to ensure the spices coat the orange peel evenly. This should take around 2-3 minutes.
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Adding the Tamarind and Jaggery: Pour in 1 cup of tamarind paste and mix in 2 tablespoons of jaggery. The jaggery will add a subtle sweetness that balances the tanginess of the tamarind.
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Simmering the Kuzhambu: Add 1 cup of water to the mixture. Bring it to a rolling boil and let it simmer for about 5 minutes.
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Reducing the Gravy: Continue cooking until the water has reduced to half and the gravy thickens to your desired consistency. This process usually takes about 15-20 minutes.
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Serving Suggestions: Once the Orange Peel Kuzhambu is ready, serve it hot with steaming rice and a side of keerai kootu for a sumptuous lunch. This curry can also complement other South Indian staples like pongal, dosa, idli, or upma.
Conclusion
Orange Peel Kuzhambu is not just a dish; it’s an invitation to explore the delightful world of South Indian cuisine. Its vibrant flavors and unique ingredients offer a new way to enjoy traditional curry, making it a must-try for any culinary enthusiast. Embrace the culinary tradition and serve this aromatic curry at your next meal, impressing friends and family with your innovative approach to using everyday ingredients. Enjoy your cooking journey!
