Cuisine: Indian
Author: EasyRecipes .
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
- Orange Peels - 1 cup (cut into small pieces)
- Tamarind - Lemon sized (soaked in water)
- Kulambu Milagai Tool/Sambhar Powder - 1 tblsp
- Jaggery - 2 tblsp (powdered)
- Salt - as required
- For tempering:
- Oil - 3 tsp
- Mustard Seeds - 1 tsp
- Fenugreek (Methi) seeds - ¼ tsp
- Dry red Chillies/Green Chillies - 2
- Curry Leaves - 1 spring
- Heat oil in a kadai and crackle the mustard seeds, fenugreek seeds, red chillies and curry leaves.
- Add the orange peels and saute it for few minutes.
- Add the sambhar powder and fry for a minute.
- Next add the tamarind water, powdered jaggery and required salt.
- Let the gravy boil. Lower the heat and cook till the gravy turns syrupy and thick.
- Switch off. Serve with curd rice or with white rice and some curry.
- You can also make it as a sweet orange peel chutney and use as a dip.
Recipe by Mithila.net at http://www.mithila.net/veg-recipes/orange-peel-pachadi-12304.html
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