Orange Peel Kuzhambu | Orange Skin Puli Kuzhambu
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.
Servings: 4 people
Calories: 33kcal
Ingredients
- 3 Orange Wash & Peel the Skin
- 1 Lemon Size Tamarind
- 3 Red Chili
- 2 tablespoon Sambar Powder
- Salt As Needed
- 2 teaspoon Grated Jaggery
For Tempering
- 4 tablespoon Sesame Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 1 teaspoon Toor Dal (Pigeon pea)
- ¼ teaspoon 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
- 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
Nutrition
Calories: 33kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Vitamin C: 20.6mg