Orange peel pachadi

As promised here’s a recipe with orange peel. It’s a pachadi. You get a bitter and sour taste of the orange peel,but the end result is super! Complete utilisation of the fruit!

Orange peel of two oranges, cut into small piece.
Tamarind — small lemon size
Turmeric powder — 1/2 teaspoon
Sambar powder — 1 teaspoon
Asafoetida — 1/4 teaspoon
Jaggery —- 2 teaspoon
Rice flour — 2 teaspoon
Mustard seeds — 1/2 teaspoon
Salt — 1 teaspoon
Sesame oil — 2 teaspoon
Few curry leaves.


Soak tamarind in a glass of water and remove the juice.Heat one spoon oil in a pan and saute the orange peel for an minute. Pour in the tamarind juice, add the turmeric powder, asafoetida, sambar powder, jaggery and salt, give it a stir, lower the heat, cover and cook for about 3 minutes. Mix the rice flour to half an glass of water and add it to the orange peel gravy. Allow it to boil for a minute so that you get a thick gravy, put of the heat. Heat the remaining oil, add the mustard seeds, when they crack, add the curry leaves. Add this tempering to the pachadi. Your Orange peel pachadi is ready. A superb combination for molagootal, mulakushyam, dosai, poongal and even as a dip… ENJOY.

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