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Orange skin kuzhambu

Tangy & Yummy Kuzhambu with Flavor of Orange!

Posted on Mar 26th, 2019
by Sowmya Venkatachalam
Categories:
  • Kuzhambu
5 from 1 vote
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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Jump to Recipe Print Recipe
Reading Time: 4 minutes
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.
Orange Skin Kuzhambu

You can also try:

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

Tamarind Soak1 Tamarind Soak2

  • 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

Orange Skin Kuzhambu

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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!

2 Comments Hide Comments

subbuskitchen says:
December 22, 2010 at 5:07 pm

Nice recipe mam. Thanks

Reply
Anonymous says:
November 26, 2011 at 12:17 am

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.

Reply

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