Orange Peel Vathal Kuzhambu | Tamilnadu Style Orange Peel Gravy for Rice | How to make Orange Peel Vathal Kuzhambu | Kuzhambu Recipes by Masterchefmom | Gluten Free and Vegan

Hi Supermoms,

Apart from using the Orange peels for your face mask, hair and as a mosquito repellent, are you also eating them? If not, please do as the orange peel is also filled with Vitamin C and anti -oxidants that boosts our immune system. It also fights asthma and keeps away cold and cough from affecting us. 

You can gently scrub away the white pith on the inner surface of the skin , chop the peel and use it in  your gravies and curries. You can also sun dry them and store it for a longer time. 

Today I am sharing a simple recipe using the orange peel. A spicy and tangy Vathal Kuzhambu recipe shared by my Sister-in- law. She has been making this kuzhambu for many years . So, it is a fool proof recipe and a delicious one too.

Orange Peel Vathal Kuzhambu:

Preparation time : 10 minutes

Cooking time : 15-20 minutes 

Serves : 4-6

Storage : Keeps good for upto 4 days when refrigerated. Store it in a non- reactive vessel and use a clean and dry spoon every time you serve the kuzhambu

1 cup = 250 ml

Ingredients :

1/4 cup orange peel ( chopped finely )

lemon size tamarind ( soak in 1/2 cup warm water and extract thick juice)

2 sprigs curry leaves

1/8 teaspoon turmeric powder
3 and 1/2 teaspoon red chilli powder( I used Kashmiri red chilli powder)
1 teaspoon dhania/coriander powder
salt to taste

To temper :

1/4 cup sesame oil
1 teaspoon urad dal/husked and split black gram
1/2 teaspoon channa dal/bengal gram
1/2 teaspoon fenugreek seeds/vendhayam/methi seeds
pinch of asafoetida

Method :

1. Heat a kadai/pan with oil and temper with ingredients given under 'to temper'.

 2.Once tempered add the chopped orange peels , salt, turmeric powder and cook over low flame for 3-5 minutes.

3. Add the red chilli powder,mix well and slowly pour the extracted tamarind juice into the pan and add 2-3 cups of water .

Chef Tips: 

1.This step will approximately take 10-12 minutes , but time will differ according to the heat levels and the quantity of tamarind water. 

2.Some like the kuzhambu very thick , then cook longer. If you want kuzhambu in pouring consistency then switch off earlier. 

3.Adjust salt and spice levels according to the tanginess of the orange peel and tamarind. Instead of red chilli powder, you can also use sambar powder. 

4. Close the pan with a lid and let the mixture cook over medium flame till the kuzhambu thickens and the oil separates on the sides of the pan and switch off.

Your delicious orange peel kuzhambu is ready to be served along with steaming hot rice and ghee. Simply mouthwatering !!!

Happy Cooking !

With love,

Masterchefmom