Orange Peel Kozhambhu

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Tomatoes -2
Green chillies – 2
Red chillies – 2
Sambhar Powder – 1 Tablespoon
Turmeric powder – 1 Teaspoon
Curry leaves – 7-8 Leaves
Orange peel – Cut into small pieces for easy eating
Tamarind extract – 2 Tablespoon
Jaggery – A tiny chunk


Heat gingelly oil in a kadai,splutter rai and methi seeds,add curry leaves and tomatoes cut into fine pieces. Add turmeric powder along with cut orange peels,sauté for a minute and add sambhar powder,keep sautéing for another minute adding a little water.slowly add tamarind extract and a cup of water and let it boil for another five mts.Add salt as per taste and a tiny chunk of jaggery and simmer for two minutes.put off flame and savour with rice / Dosa / Paratha/upma.

PS : Can be stored In fridge for 5 days or add more oil while cooking and store outside for two days. Usually,it tastes much better after resting for few hours.

Author: Radhika Madhusudanan



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