ORANGE PEEL GOJJU /ORANGE SKIN CURRY
a curry made of orange peels thats tangy , sweetish with a mild hint of bitterness
Ingredients
- 2 Medium size orange
- big lemon size Tamarind
- 1 tsp Chilli Powder
- 1 tsp Rasam powder
- 3-4 tbsp Jaggery, you can do +/- based on your taste
- 1/4 tsp Haldi / turmeric
- 1 tbsp Rice powder
- Salt, to taste
To Temper
- 1 -2 tbsp Oil
- 1 tsp Mustard seeds
- 1/2 tsp Cumin Seeds/ Jeera
- 1/4 tsp Fenugreek seeds /methi
- 1 tsp Urad dal
- 1 broken Red Chilli
- 1 Green Chilli, ( Slit )
- pinch Hing /Asafoetida
Instructions
- Peel out 2 oranges . Gently scrape the white region from the orange peel using a spoon . Remove as much as possible.. this will reduce the bitterness .
- Chop finely orange peels .
- Soak tamarind in water . After its soaked well ..squeeze out tamarind water and keep aside .
- In a kadai take some oil and temper with mustard seeds,urad dal ,jeera & fenugreek seeds. When it splutters add curry leaves , red chilli , green chilli , hing . Mix. Add chopped orange peel . Fry for 4-5 mins .
- Later add tamarind water , haldi ,salt , jaggery , chilli powder and rasam powder . Add some water and close the lid . Keep the flame on low medium and allow the peel to cook well . Mix in between .
- Mean while , in a mixing bowl , mix rice flour in water such that no lumps are formed .
- When orange peels are cooked well , add the rice flour mix to the curry and allow it to boil for 1-2 mins. Adding rice flour gives nice thickness to the gravy .Taste test . If the desired consistency is attained , switch off .
- Serve yummy Orange gojju with hot rice / chapathi / Plain rice roti ( Ubbu Rotti ) / idli etc . Since its simmered nicely , tastes good for 3-4 days without fridge too.
Notes
Note : This post was originally published on Jan 8 2017 and republished on 16 th Feb 2023 with new photos