South Indian cuisine is renowned for its variety of tangy, spicy, and flavorful dishes. Among these, kuzhambu holds a special place. It's a type of stew that is rich, aromatic, and often tangy, making it a perfect accompaniment to rice. One of the more unique variations is Orange Peel Kuzhambu, a dish that transforms often-discarded orange peels into a delicious, tangy, and aromatic kuzhambu.
Orange Peel Kuzhambu is a South Indian dish that uses the peel of oranges as its main ingredient. The peels impart a distinct tangy flavor and a hint of bitterness, balanced by the spices and tamarind, creating a complex and delightful taste. This dish is not only a great way to reduce food waste but also a way to incorporate the health benefits of orange peels into your diet.
Benefits of Orange Peel Kuzhambu
- Orange peels are high in fiber, vitamins (especially vitamin C), and antioxidants, making this dish nutritious.
- The combination of spices, tamarind, and orange peels creates a complex and delightful flavor profile.
- This dish offers a unique way to enjoy the flavors and benefits of oranges beyond just the fruit.
Ingredients:
- Orange peels – ½ cup (chopped finely)
- Green chillies – 6 to 8 (chopped finely)
- Tamarind – small lemon sized
- Water – 1 cup
- Salt – as needed or 1 tsp.
- Gingelly oil – 4 tsp.
- Mustard Seeds – 1 tsp.
- Fenugreek seeds powder – ¾ tsp.
- Asafoetida – ¼ tsp.
- Curry leaves – a handful
Method:
- Soak tamarind in hot water and extract juice and keep aside.
- In a pan, heat oil and add mustard seeds.
- When it splutters add chopped green chillies and curry leaves and fry for a minute.
- Add chopped orange peels and fry for 3 minutes.
- Add the tamarind extract and salt and cook till the gravy thickens.
- Remove from fire and serve hot with rice.
- This kuzhambu will be spicy. If you want it to be less spicy add less green chillies.
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