Monday, 25 November 2013

Peg & Pig Kitchen - Orange Peel Curry

It's raining oranges here. We not only gobble down the oranges but also use the peel to make a curry. This curry is easy to make, and can be stored for weeks. We eat the curry with rice, Indian breads, and almost with anything.
peels from 4 oranges
tamarind of size of a big lemon
1/2 or 1 tblspn jaggery
a pinch of turmeric
1 tblspn chilli powder (or more, if required)
1 tblspn sambar powder (or more, if required)
2 tblspns cooking oil
a tsp of each - channa dal, urad dal, cumin seeds, mustard seeds
a few curry leaves
a pinch of hing
Wash and peel the oranges. Cut the peels into small pieces. In a pan, pour cooking oil and add dals, mustard seeds, cumin seeds, hing, and curry leaves. Stir well, and let the peel pieces cook in the oil. Add turmeric and tamarind juice, and mix well; let the curry cook for a while. After the peels have softened, add salt, chilli powder, and sambar powder. Allow the curry to cook until the peel has observed all the tastes. Remove from heat, and serve with rice, dosa, idli, or Indian breads.



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