Tamarind Paste - 1 tbsp mixed in 1 cup of waterIf using tamarind, soak a small gooseberry sized tamarind in water and extract about 1 cup of juice
Water - 1 cupfor tamarind extract+ 1 cup + 3 tbsps
Sambar Powder - 2 tsps
Jaggery - 1 tbsp
Salt - 2 tsps
Curry leaves - 1 strand
Rice flour - 1 tsp
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]
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.