Orange Peel Kuzhambu / Pachadi / Gojju

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Orange Peel Kuzhambu is yet another sweet and sour and mild rice accompaniment prepared with orange peels (of course). I should say it’s the cousin of puli Kuzhambu or Vathal Kuzhambu. I am a big fan of Kadarangai Pachadi or gojju, so I thought of mimicking that with orange peels.

The first ingredient that came into my mind starting with O was onions and then Oats. But I wanted to try something different. When I was preparing my Narthangai pickle, we were discussing other citrus fruits and veggies and that’s when the idea of orange peel gojju stroked. Instead of preparing it as a thick gojju, I thought of preparing it more like Kuzhambu. It can be called as Pachadi, Kuzhambu or Gojju. But not to confuse this with Gothsu which is different from gojju.

When it comes to the full meals in Tamil Nadu – Sambar, Kuzhambu and rasam are the major rice accompaniments. Some serve Mor Kuzhambu or Butter milk sambar or Vathal Kuzhambu or Puli Kuzhambu. As I have posted the other two before, here I am with Kuzhambu. You can find the Leeks sambhar that I tried here. Now back to the recipe,

Ingredients:

• Orange Peel – 2 cups (approx)
• Oil – 1 tbsp
• Mustard seeds – 1 tsp
• Methi Seeds – 2 tsps
• Hing – 1 tsp
• Tamarind Paste – 1 tbsp mixed in 1 cup of water (If using tamarind, soak a small gooseberry sized tamarind in water and extract about 1 cup of juice)
• Water – 1 cup (for tamarind extract)+ 1 cup + 3 tbsps
• Sambar Powder – 2 tsps
• Jaggery – 1 tbsp
• Salt – 2 tsps
• Curry leaves – 1 strand
• Rice flour – 1 tsp

Steps:

• Wash the orange, peel the skin and chop them into squares.

• Mix the tamarind paste in 1 cup of water and set aside.
• Heat the pan or kadai and add oil.
• Once the oil is hot, add the mustard seeds, methi seeds.
• As they start to splutter, add hing, curry leaves and the chopped orange peels and mix them well.

• Cook for couple of minutes and then add the tamarind extract.
• Add salt and let it simmer till the orange peels are tender. (For about 5 minutes)

• Mix the 2 tsps of sambar powder in 1 cup of water and add it to the gojju mix.

• Add the jaggery and let it simmer again for 5 minutes. [Usually we prefer thick gojju / kuzhambu, so I let it simmer for a long time and add 1 tsp of rice flour mixed in 3 tbsps of water. If you want thin consistency you can skip the rice flour completely and add more water and bring it to a boil]

Notes:

• This is a sweet and sour and spicy gojju. The sourness of course comes from orange peel and sambar lodi gives the spiciness and sweetness from jaggery. The above proportion is more sour and sweet. (Kiddo likes it that way) But you can adjust the quantity according to your preference. You can increase the 2 tsps of sambar lodi to about 1 tbsp and reduce the jaggery.

Orange Peel Kuzhambu / Pachadi / Gojju

A sweet and sour and mild rice accompaniment prepared with orange peels similar to puli kuzhambu.

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Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Course: rice accompaniment

Cuisine: South Indian

Keyword: Orange Peel Kuzhambu

Servings: 4

Author: Srividhya G

Ingredients

• Orange Peel - 2 cups approx
• Oil - 1 tbsp
• Mustard seeds - 1 tsp
• Methi Seeds - 2 tsps
• Hing - 1 tsp
• Tamarind Paste - 1 tbsp mixed in 1 cup of water If using tamarind, soak a small gooseberry sized tamarind in water and extract about 1 cup of juice
• Water - 1 cup for tamarind extract+ 1 cup + 3 tbsps
• Sambar Powder - 2 tsps
• Jaggery - 1 tbsp
• Salt - 2 tsps
• Curry leaves - 1 strand
• Rice flour - 1 tsp

Instructions

• Wash the orange, peel the skin and chop them into squares.
• Mix the tamarind paste in 1 cup of water and set aside.
• Heat the pan or kadai and add oil.
• Once the oil is hot, add the mustard seeds, methi seeds.
• As they start to splutter, add hing, curry leaves and the chopped orange peels and mix them well.
• Cook for couple of minutes and then add the tamarind extract.
• Add salt and let it simmer till the orange peels are tender. (For about 5 minutes)
• Mix the 2 tsps of sambar powder in 1 cup of water and add it to the gojju mix.
• Add the jaggery and let it simmer again for 5 minutes. [Usually we prefer thick gojju / kuzhambu, so I let it simmer for a long time and add 1 tsp of rice flour mixed in 3 tbsps of water. If you want thin consistency you can skip the rice flour completely and add more water and bring it to a boil]

Notes

This is a sweet and sour and spicy gojju. The sourness of course comes from orange peel and sambar lodi gives the spiciness and sweetness from jaggery. The above proportion is more sour and sweet. (Kiddo likes it that way) But you can adjust the quantity according to your preference. You can increase the 2 tsps of sambar lodi to about 1 tbsp and reduce the jaggery.

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