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.
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.
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.
1tspSplit Bengal Gram (Channa Dal / Kadalaparuppu)
1tspToor Dal (Pigeon pea)
1/4tspFenugreek Seeds
aPinchAsafoetida (Asafetida / Hing)
Instructions
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
Notes
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
Nutritional Info
Nutrition Facts
Orange Peel Kuzhambu | Orange Skin Puli Kuzhambu
Amount Per Serving
Calories 33Calories from Fat 45
% Daily Value*
Fat 5g8%
Carbohydrates 2g1%
Protein 1g2%
Vitamin C 20.6mg25%
* Percent Daily Values are based on a 2000 calorie diet.
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Method with step by step picture :
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
Excellent Recipies. I thought brahmins recipies do not have garlic and onion, but I saw it in some recipies like channa masala and poori masala. Thank you.
Nice recipe mam. Thanks
Excellent Recipies. I thought brahmins recipies do not have garlic and onion, but I saw it in some recipies like channa masala and poori masala. Thank you.