Orange peel vathakuzhambhu recipe is shared by my friend Shubha. I have posted orange peel chutney , orange rasam which are also very tasty. coming back to the vathakuzhambu, it is a simple preparation and can go well with chapati and rice too.
Let us look at the recipe now:
orange peel lvathakuzhambu on you tube
Ingredients:
1/2 cup orange peel chopped
1/2 cup onion chopped
1/2 cup tamarind pulp (a very small gooseberry size)
salt
turmeric powder
a small piece of jaggery or 1 tsp sugar
Masala:
2 tsp sambar powder
1/2 tsp rice flour
Tempering:
3 tsp oil
1 tsp mustard seeds
1/2 tsp chana dal
1/4 tsp methi seeds
2-3 red chilli pieces
a generous pinch of asafoetida
curry leaves
Method:
Heat oil in kadai. add the mustard seeds, chana dal, methi seeds, chilli when it is done, add the curry leaves and asafoetida. add the onion and orange peel and saute for 7-8 minutes. Now add the tamarind pulp, 1 cup water, turmeric powder, salt and cook the same till the orange peel becomes very soft and the raw taste of tamarind goes. In a small cup, mix the rice flour and sambar powder with little water and add to the kuzhambu. add the jaggery or sugar. bring to boil. When it cools down, the gravy becomes thick. hence adjust the consistency by adding water,if required. serve hot with chapati, rice.
If you want bit spicy, add more sambar powder or chilli powder.
Tamarind Pulp: Soak the tamarind in 1/2 cup hot water and extract the pulp
Let us look at the recipe now:
orange peel lvathakuzhambu on you tube
Ingredients:
1/2 cup orange peel chopped
1/2 cup onion chopped
1/2 cup tamarind pulp (a very small gooseberry size)
salt
turmeric powder
a small piece of jaggery or 1 tsp sugar
Masala:
2 tsp sambar powder
1/2 tsp rice flour
Tempering:
3 tsp oil
1 tsp mustard seeds
1/2 tsp chana dal
1/4 tsp methi seeds
2-3 red chilli pieces
a generous pinch of asafoetida
curry leaves
Method:
Heat oil in kadai. add the mustard seeds, chana dal, methi seeds, chilli when it is done, add the curry leaves and asafoetida. add the onion and orange peel and saute for 7-8 minutes. Now add the tamarind pulp, 1 cup water, turmeric powder, salt and cook the same till the orange peel becomes very soft and the raw taste of tamarind goes. In a small cup, mix the rice flour and sambar powder with little water and add to the kuzhambu. add the jaggery or sugar. bring to boil. When it cools down, the gravy becomes thick. hence adjust the consistency by adding water,if required. serve hot with chapati, rice.
If you want bit spicy, add more sambar powder or chilli powder.
Tamarind Pulp: Soak the tamarind in 1/2 cup hot water and extract the pulp
