Orange Peel Kuzhambu Recipe – Tangy Tamarind and Orange Peel Curry
Orange Peel Kuzhambu is a flavorful and nutritious South Indian curry that combines the natural tanginess of tamarind with the unique zest of orange peels. While many discard orange peels, this recipe brings out the hidden goodness in them, offering a delightful dish that’s both spicy and tangy. It’s an excellent way to add a twist to your regular curry rotation, and it also packs numerous health benefits. This simple yet aromatic curry pairs beautifully with steamed rice, making for a fulfilling and satisfying meal.
Cuisine: South Indian
Course: Main Course
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Orange peel (finely chopped) | 1/3 cup |
| Fresh ginger (thinly sliced) | 1 inch |
| Green chili (slit lengthwise) | 1 |
| Tamarind paste | 1 cup |
| Sambar powder | 2 tablespoons |
| Jaggery (grated or powdered) | 2 tablespoons |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Asafoetida (hing) | 1/4 teaspoon |
| Water | 1 cup |
| Salt | As per taste |
| Sesame oil (Gingelly oil) | 2 tablespoons |
| Mustard seeds (Rai/Kadugu) | 1 teaspoon |
| Curry leaves | 1 sprig |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Serves: 4-5
Instructions:
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Prepare the Base: Begin by heating 2 tablespoons of sesame oil in a kadai (wok) over medium heat. Once the oil is hot, add 1 teaspoon of mustard seeds and let them splutter.
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Flavoring the Oil: Add the slit green chili, thinly sliced ginger, and 1 sprig of curry leaves to the hot oil. Sauté these ingredients for about 30 seconds, allowing the spices to release their flavors.
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Cook the Orange Peel: Add the 1/3 cup of finely chopped orange peel to the pan. Sauté the orange peels for about 5 minutes, or until they begin to shrivel and soften. This step will bring out the full essence of the orange peel.
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Spice it Up: Next, add salt to taste, followed by 2 tablespoons of sambar powder, 1/4 teaspoon of turmeric powder, and 1/4 teaspoon of asafoetida (hing). Stir everything together, making sure the spices coat the orange peel evenly. Continue sautéing for an additional 2-3 minutes to allow the sambar powder to absorb the flavors.
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Add Tamarind and Sweetness: Stir in the 1 cup of tamarind paste, ensuring it’s mixed well with the orange peel and spices. Add 2 tablespoons of jaggery to balance the tanginess of the tamarind. Jaggery not only adds sweetness but also brings a richness to the curry.
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Simmer the Kuzhambu: Add 1 cup of water and bring the mixture to a rolling boil. Let it cook for 5 minutes. The curry should start to thicken as it simmers. Continue to boil until the water has reduced to about half its original volume, leaving a thicker, more concentrated gravy. This will take about 15-20 minutes.
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Final Touch: Once the gravy has thickened and the flavors have melded, turn off the flame. Your Orange Peel Kuzhambu is now ready to serve.
Serving Suggestions:
Orange Peel Kuzhambu can be served with steaming hot rice for a satisfying and wholesome meal. Pair it with a side of Keerai Kootu (a lentil and greens stew) for a complete South Indian-style lunch. This curry also complements Pongal, Dosa, Idli, or Upma for a more breakfast-oriented spread.
Enjoy the delightful flavors of Orange Peel Kuzhambu, where the tangy goodness of tamarind and orange peel meet to create a unique, comforting dish that your taste buds will love!
Health Benefits:
- Orange Peels: High in fiber and vitamin C, orange peels offer antioxidants that are great for digestion, skin health, and boosting immunity.
- Tamarind: Rich in minerals and antioxidants, tamarind helps with digestion and detoxification.
- Jaggery: A natural sweetener that is known for its digestive benefits and is often used to detoxify the body.
This unique recipe is not only a treat for your taste buds but also an excellent addition to a healthy, well-balanced diet.
