Orange skin kuzhambu

Tangy & Yummy Kuzhambu with Flavor of Orange!

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.

You can also try:

1. Omam-Vendhayam Kuzhambu
2. Pulivendha Saru
3. Onion Puli Kuzhambu
4. Paruppu Urundai Kuzhambu

Pin Recipe

Orange Peel Kuzhambu | Orange Skin Puli Kuzhambu

Course: Kuzhambu

Cuisine: Indian, South Indian, Tamilnadu

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 people

Calories: 33kcal

Author: Sowmya Venkatachalam

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.

Print Recipe

Ingredients

• 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 (Pigeon pea)
• 1/4 tsp Fenugreek Seeds
• a Pinch Asafoetida (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

1. 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
2. Instead of sambar powder, we can just temper 6-7 Red Chili 
3. 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 33 Calories 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

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!