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    Home » Blogging Marathon » A-Z | TamilNadu Cuisine » Orange Peel Kuzhambu / Pachadi / Gojju

    Orange Peel Kuzhambu / Pachadi / Gojju

    Posted on April 18, 2016 · Last Updated on January 11, 2019 · By Srividhya G · 36 Comments

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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.

    OrangePeelKuzhambu

    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,

    OrangePeelPuliKuzhambu

     

    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.

    OrangePeel

    • 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.

    OrangePeelKuzhambuStep1

    • 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)

    OrangePeelKuzhambStep2

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

    OrangePeelKuzhambuStep3

    • 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]

    OrangePeelKuzhambuStep4

    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.

    OrangePeelGojju

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    Orange Peel Kuzhambu / Pachadi / Gojju

    A sweet and sour and mild rice accompaniment prepared with orange peels similar to puli kuzhambu.
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: rice accompaniment
    Cuisine: South Indian
    Servings: 4
    Calories:
    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.

    I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
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    Filed Under: A-Z | TamilNadu Cuisine, Blogging Marathon, Sambhar Varieties Tagged With: A-Z Challenge, Blogging Marathon, how to prepare orange peel kuzhambu, orange peel gojju, orange peel pachadi, orange peel puli kuzhambu

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    Reader Interactions

    Comments

    1. Mireille Roc (@ChefMireille) says

      May 10, 2016 at 3:55 pm

      WOW – so unique – never before heard of using orange peels in this way

      Reply
      • Srividhya G says

        May 11, 2016 at 7:35 am

        :-) Thanks Mir

        Reply
    2. Sandhya Ramakrishnan says

      May 02, 2016 at 5:59 pm

      I have always wanted to make orange peel kuzhambu, but not sure what kind of orange to use. I am bookmarking your recipe to try soon :)

      Reply
      • Srividhya G says

        May 03, 2016 at 7:54 am

        Thanks a lot :-)

        Reply
    3. Pavani says

      April 25, 2016 at 7:03 pm

      Very very very interesting and innovative dish Vidhya. Kudos to you for coming up with this amazing idea.

      Reply
      • Srividhya G says

        April 25, 2016 at 9:40 pm

        Thanks a lot for that wonderful comment pavani.

        Reply
    4. Smruti | Herbivore Cucina says

      April 20, 2016 at 5:56 pm

      That is one mouth watering dish!! Lovely pick and use of orange peel!!

      Reply
      • Srividhya G says

        April 20, 2016 at 8:08 pm

        Thanks a lot Smruti.

        Reply
    5. Amara says

      April 20, 2016 at 6:22 am

      Very innovative Pachhadi Srividhya, as Usha said I never would have thought of cooking with orange peel.

      Reply
      • Srividhya G says

        April 20, 2016 at 8:17 am

        Thanks Amara. :-)

        Reply
    6. CHCooks says

      April 20, 2016 at 6:11 am

      This is such an innovative idea Sri :) Do you think there would be slight bitterness from cooking the orange peels?

      Reply
      • Srividhya G says

        April 20, 2016 at 8:21 am

        Thanks. No CH.. The peels has all kind of taste. It was sweet, salty and bit sour and bitter. I loved the peels with curd rice. I just added peels from one orange. I think more than that might add bitterness.

        Reply
    7. harini says

      April 19, 2016 at 6:48 pm

      Wow! Orange peels in a gojju? Love the flavor of oranges in there.

      Reply
      • Srividhya G says

        April 20, 2016 at 8:34 am

        :-) Thanks Harini.

        Reply
    8. Bhavna's Food Journey says

      April 19, 2016 at 8:49 am

      Innovative recipe, well done!!

      Reply
      • Srividhya G says

        April 19, 2016 at 9:01 am

        Thanks Bhavna

        Reply
    9. Suma Gandlur says

      April 19, 2016 at 6:32 am

      This gravy would taste and even smell good, I bet. Are the orange peels supposed to be eaten like in the case of lemon pickle or discarded?

      Reply
      • Srividhya G says

        April 19, 2016 at 7:52 am

        They can be eaten Suma. Thanks a lot.

        Reply
    10. Gayathri Kumar says

      April 19, 2016 at 1:18 am

      Very innovative Vidhya. Looks so nice..

      Reply
      • Srividhya G says

        April 19, 2016 at 7:57 am

        Thanks Gayathri.

        Reply
    11. MyCulinarySaga says

      April 18, 2016 at 11:31 pm

      Wow.. i am intrigued to try this one out :)

      Reply
      • Srividhya G says

        April 19, 2016 at 8:02 am

        Thanks Trupti. Please do try and we can prepare it like the traditional gojju.

        Reply
    12. Srivalli says

      April 18, 2016 at 11:04 pm

      Never knew Tamilians cooked with orange peels..very nice…

      Reply
      • Srividhya G says

        April 19, 2016 at 8:03 am

        Kadarangai got replaced with this one Srivalli.. ;-);-)

        Reply
    13. Bharani says

      April 18, 2016 at 10:50 pm

      So differently and interesting…. Looks delicious

      Reply
      • Srividhya G says

        April 19, 2016 at 8:23 am

        Thanks Bharani.

        Reply
    14. bhumi says

      April 18, 2016 at 10:30 pm

      yum yum….

      Reply
      • Srividhya G says

        April 19, 2016 at 8:32 am

        Thanks Bhumi. :-)

        Reply
    15. Vaishali says

      April 18, 2016 at 8:48 pm

      Very interesting using orange peels , but doesnt it get slightly bitter ? All the same i am loving it .

      Reply
      • Srividhya G says

        April 19, 2016 at 8:24 am

        Thanks Vaishali. :-)

        Reply
    16. cookingwithsapana says

      April 18, 2016 at 2:25 pm

      As Usha mentioned Eve n I would have never thought using them in cooking pachadi.Looks tasty though.

      Reply
      • Srividhya G says

        April 19, 2016 at 8:28 am

        Thanks a lot.. The citrus fruits are basically used for gojjus and pachadis sapana.

        Reply
    17. Priya Suresh says

      April 18, 2016 at 12:11 pm

      Its been a while i had this kuzhambu, fingerlicking dish definitely.

      Reply
      • Srividhya G says

        April 19, 2016 at 8:14 am

        Thanks Priya.

        Reply
    18. usha says

      April 18, 2016 at 7:55 am

      This is new and an innovative curry. I never would have thought of cooking with orange peel.

      Reply
      • Srividhya G says

        April 18, 2016 at 8:28 am

        :-) Thanks Usha.. Adding orange zest gave me this idea but there are lot of recipes with orange peels and skin. :-)

        Reply

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