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!
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.
Now add the orange peels and saute them for 2 to 3 minutes.
Add one cup of water, salt, and jaggery. Mix well. Cover and cook until the orange peels are soft and tender. It took me 10 minutes.
Then add the 2 tsp of tamarind paste mixed with 1 cup of water to the orange peels. Simmer the kuzhambu for 5 to 7 minutes over medium-low heat.
Add the sambar powder and turmeric powder and simmer again for 5 minutes.
When the kuzhambu is boiling, add the fenugreek powder if using.
Mix 1 tsp of rice flour and ¼ cup of water, add it to the kuzhambu and simmer until it thickens for 4 to 5 minutes. And that's it. The kuzhambu is ready.
Notes
Usually, we prefer thick gojju / kuzhambu, so I let it simmer for a long time and add 1 tsp of rice flour mixed in ¼ cup of water. If you want thin consistency, you can skip the rice flour completely, add more water, and bring it to a boil.
Adjust the salt, sambar powder, and jaggery to taste.
I highly recommend gingelly oil but if you can't source, feel free to use the oil of your choice.