Orange Peel Kuzhambu

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!

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Scrambled Tofu Breakfast Burrito

YIELD

6

CUISINE

South Indian

TIME

45 mins

COURSE

Side

Ingredients

Healthy & delicious!

– gingelly oil – mustard seeds – fenugreek seeds you can reduce it to ½ tsp too – green chili slit – curry leaves – asafoetida – onion chopped – orange peels chopped into squares – jaggery – salt or to taste – ...

You will need:

Instructions

Simple & easy-to-follow

STEP 1

– 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

STEP 2

– Now add the orange peels and saute them for 2 to 3 minutes.

STEP 3

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

STEP 4

– Then add the tamarind paste mixed with water to the orange peels. Simmer the kuzhambu over medium-low heat.

STEP 5

– Add the sambar powder and turmeric powder and simmer again for 5 minutes.

STEP 6

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

&

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

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Vidhya

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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