You might have enjoyed fresh oranges during the winter season, but ever put their peel to use? Because that’s what this South Indian orange peel curry recipe does. Made from orange peel (outer orange peel only (no white pith)), tamarind, and a mix of spices commonly used in South Indian cooking, the curry is sweet, spicy, tangy, and even a little bitter — making it a beautiful medley of flavours.
Peel the oranges, making sure to scrape the white region (the pith) from the orange peel with a spoon. The pith will make the curry unpleasantly bitter, so remove as much as possible. Finely chop the orange peels.
Description - Step 2
Fry the orange peels
In a pot (or kadai), add some oil on medium heat. Once it’s hot, add mustard seeds, urad dal, jeera, and fenugreek seeds. When the mix starts spluttering, add the curry leaves, red chilli and hing. Give it a good mix. Then add the chopped orange peels and fry for 4-5 minutes.
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Add the tamarind and water
Add tamarind extract, haldi, salt, jaggery, chilli powder and rasam powder to the fried orange peels. Give it a gentle mix. Then, add some water and close the lid. On a low flame, let the peels cook. Occasionally stir.
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Add the rice flour
While the curry simmers, take a small bowl and add rice flour and a little water to it. Mix it so no lumps are formed. Once the orange peels are thoroughly cooked, add the rice flour mix to the curry and allow it to boil for 1-2 minutes. This will thicken the gravy.
Description - Step 5
Taste and serve
Do a quick taste test and check for consistency. Add more water, or give another boil, if required, to achieve the desired consistency. Serve it hot with rice.
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Indian
Easy
Main Course
