Gojju

Here is the sweet, sour, and slightly bitter orange peel kuzhambu or gojju recipe with detailed step-wise pictures. A great rice accompaniment and a perfect side for savory gruels and yogurt rice!

Recipe Snapshot

SERVINGS

6

45 mins

South Indian

Side Dish

Time

cuisine

course

Carrot

– Gingelly oil – Mustard seeds – Fenugreek seeds – Green chili  – Curry leaves ...

Ingredients

1

– Heat a pan or kadai and add the gingelly oil. When the oil is hot, add the mustard seeds, fenugreek seeds, slit green chili, asafoetida, and curry leaves. Let the mustard seeds splutter and then add the chopped onion and cook until the onions turn soft and translucent.

2

– Now add the orange peels and sautee them.

3

– Add one cup of water, salt, and jaggery. Mix well. Cover and cook until the orange peels are soft and tender.

4

– Then add the tamarind paste mixed with water to the orange peels. Simmer the kuzhambu.

5

– Add the sambar powder and turmeric powder and simmer again.

6

– When the kuzhambu is boiling, add the fenugreek powder if using.

7

– Mix rice flour and water, add it to the kuzhambu and simmer until it thickens. And that’s it. The kuzhambu is ready.

&

– Enjoy!

Hello all, I am Srividhya, the person behind Vidhya's Vegetarian Kitchen. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world.

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