Orange Peel Kuzhambu

This recipe was contributed by P.V. Narayanamoorthy


  • Peels of 3 oranges, with the inner white pith scraped out
  • 1 lemon sized ball of tamarind, soaked in ½ cup water for 1 hour
  • Unrefined salt to taste 
  • 1½ tsp split chickpeas (chana dal
  • 2 tbsp sambar powder
  • 1½ tsp split pigeon peas (toor dal)
  • 1½ tsp split black gram (urad dal)
  • 1 tsp fenugreek (methi) seeds
  • 1 tsp mustard (rai) seeds
  • tsp asafoetida (hing)
  • 4 tsp date paste
  • 1 dried red chilli
  • ½ cup water

Chop the orange peel into small pieces. Extract tamarind juice and keep aside
In a kadai (wok shaped pan), roast mustard seeds until they sputter. Add hing, broken chilli, fenugreek seeds and dals. When dals turn golden brown, add chopped orange peels and roast well. Add tamarind extract, salt and sambar powder. Add ½ cup water if needed. Bring to a boil and cook  for a further 10 minutes, until fragrant. Add date paste and cook for 2 minutes more. Remove from heat. Serve with red, brown, black or millet rice. 
Also try with Indian breads. Enjoy this very healthy dish.

Serves 4-5