Oranges a delicious fruit which Historians state were growing in India 7,000 years ago. Orange peel and juice have been used in Indian cooking since around this period The name orange is believed to originate from narangah, which is the Sanskrit word for the fruit. The advent of Nagpur santra is documented to be around the 19th century by the Bhonsalas the erstwhile rulers of Nagpur. Orange fruits have a distinctive aroma and sweetness with the peel being the most aromatic part of the fruit. Orange peel brings a sharp, tangy quality to foods along with a tinge of bitterness.
The Orange peel is loaded with nutrients-Flavonoids such as Hesperidin, Vitamin C, B & beta-carotene. The flavonoids are effective in the inhibition of a specific protein that aids in prevention of cancer. Nutrients found in orange peel prevents our body from releasing histamine, which is a compound that plays a role in inflammation The vitamin A in orange peel is beneficial for bone health.
The culinary uses of orange peel in the West is as candied peel and marmalades. The peel in South Indian cuisine is very interesting …flavoured rice, chutneys, Kuzhambu, Pachadi, Pickle…. Foodialogues brings to you a tangy orange peel Kuzhambu …seventh heaven when mixed with rice or an accompaniment for dosai and adais. The meal plate has this delicious Orange peel Kuzhambu ladled liberally over hot steaming rice. Baby potato roast and a refreshing salad forms an excellent team to this perfect meal.
ORANGE PEEL KUZHAMBU/ ORANGE THOLI KUZHAMBU/ ORANGE PEEL
TANGY GRAVY
Ingredients for Orange Peel Kuzhambu:
- Finely Sliced /Chopped Orange Peel with Pith Removed 1 C
- Tamarind Lemon Size Ball
- Sambhar Powder 3 Tsps
- Asafoetida 1 Tsp
- Sesame Oil 2 Tbsp
- Red Chilly 3
- Mustard Seeds 1 Tsp
- Fenugreek Seeds 1 Tsp
- Curry Leaf Few
- Salt As Required.
Preparation Methods for Orange Peel Kuzhambu:
- Extract the tamarind in about 1 litre of water.
- Take a heavy-bottomed pan, and add oil and the mustard seeds. When they splutter add fenugreek and brown it gently. Add asafoetida, red chilly, and curry leaves.
- Add the peel and sauté on low flame for about 5 minutes. Add the sambhar powder and sauté till the peel is well coated.
- Now pour the tamarind extract and add the required salt. Boil on low flame till oil floats on the surface.
- If you want it slightly thicker add a tbsp of rice flour slurry and bring to a rolling boil.
- Serve hot or cold.
- Stays good at room temperature for 3 -4 days.
Tangy & Tasty “Orange Peel Kuzhambu” is ready 🙂
