Orange thol Kuzhambu
Recipes for many varieties of Kuzhambu have been shared in earlier
posts. This one is a 'chatpata' tasting Kuzhambu. This is made from the
peeled off orange skin. Please note that the orange variety 'Kamala
orange' is preferred for this. Also choose the part of the skin which is
orange in colour rather than green.
Orange as a fruit is mostly liked by all, it's skin too has many uses. We can let the peeled off skin dry for few days (just roll them in a paper and keep it aside for 10-15 days) and then grind it into a powder and use it as a facial scrub mask. This scrub is really effective when mixed with little curd. Also during peeling the orange, the moisture/water content in the skin sometimes gets into our eyes (it escapes out like a spray when you tear or peel the skin) which is considered to be good for the eyes.
Let's see how to use Orange skin for cooking. 'Orange thol(skin) Kuzhambu' is a traditional recipe, it is savoured by mixing it with hot cooked rice and accompanied by any vegetable curry, but tastes best with roasted rice papad. In those days the 'kolinjikai' peeled skin was actually used for this recipe. Kolinjikai/Naarthangai/Kadaarangai are varieties of the citron fruit. If we do not get the kolinjikai fruit, we use the native 'Kamala orange' fruit's skin as a replacement.
Ingredients (serves 3-4)
Tamarind : Hold some tamarind in hand and roll it between palms. Should be of lemon size
Orange skin : Peel one Kamala Orange, half of the peeled skin quantity should be enough, choose the part which is orange in colour rather than green. And please wash it well.
Red chillies : 2
Green chillies : 5
Mustard/Rai (Kadugu) : 1/2 tsp
Turmeric : 1/4th tsp
Salt : 2 tsp (or) as per taste
Sambhar powder : 2 tsp
Jaggery : one small Indian gooseberry (amla/nellikai) size
Asafoetida solid : Tamarind seed size
(If solid asafoetida is not available, use powdered asafoetida.)
Oil : 5-6 tbsp
Note: Gingley Oil will taste the best for Kuzhambu
Tomato : 1 (optional)
Curry leaves : few
Note1 : Adjust the chillies as per its hotness
Note2: The peeled off orange skin can be used fresh (or) if you are going to prepare the dish later or after few days, then you can store it dry (roll the skin pieces in a paper and keep in refrigerator) and use it later when needed.
Procedure:
1. Prepare 3 tumbler (1 tumbler =~ 200ml) of tamarind juice by adding water to tamarind and squeezing it. (Note that it becomes easier to extract juice after soaking tamarind in hot water for 10 min).
2. Take oil in a vessel (with heavy/thick bottom) and add red chilli halved.
3. Then add mustard/rai, allow it to crackle. Then add few curry leaves.
4. Add the orange skin pieces and saute for 2-3 minutes.
5. Now pour tamarind juice to it.
6. Add chopped tomato (this is optional).
7. Add salt, turmeric, asafoetida and sambhar powder. Mix well.
8. Let it boil till quantity reduces to 3/4th of the initial quantity. Add crushed/powdered jaggery, mix well, let it boil for 1 to 2 min, then switch off the flame.
(if you feel that the gravy is of thin consistency and needs to be more thick, take a small cup, add 2 tsp of rice flour, mix it with little cold water and add it to the boiling mixture, boil for 2 min and switch off.) Garnish with few curry leaves.
Orange as a fruit is mostly liked by all, it's skin too has many uses. We can let the peeled off skin dry for few days (just roll them in a paper and keep it aside for 10-15 days) and then grind it into a powder and use it as a facial scrub mask. This scrub is really effective when mixed with little curd. Also during peeling the orange, the moisture/water content in the skin sometimes gets into our eyes (it escapes out like a spray when you tear or peel the skin) which is considered to be good for the eyes.
Let's see how to use Orange skin for cooking. 'Orange thol(skin) Kuzhambu' is a traditional recipe, it is savoured by mixing it with hot cooked rice and accompanied by any vegetable curry, but tastes best with roasted rice papad. In those days the 'kolinjikai' peeled skin was actually used for this recipe. Kolinjikai/Naarthangai/Kadaarangai are varieties of the citron fruit. If we do not get the kolinjikai fruit, we use the native 'Kamala orange' fruit's skin as a replacement.
Ingredients (serves 3-4)
Tamarind : Hold some tamarind in hand and roll it between palms. Should be of lemon size
Orange skin : Peel one Kamala Orange, half of the peeled skin quantity should be enough, choose the part which is orange in colour rather than green. And please wash it well.
Red chillies : 2
Green chillies : 5
Mustard/Rai (Kadugu) : 1/2 tsp
Turmeric : 1/4th tsp
Salt : 2 tsp (or) as per taste
Sambhar powder : 2 tsp
Jaggery : one small Indian gooseberry (amla/nellikai) size
Asafoetida solid : Tamarind seed size
(If solid asafoetida is not available, use powdered asafoetida.)
Oil : 5-6 tbsp
Note: Gingley Oil will taste the best for Kuzhambu
Tomato : 1 (optional)
Curry leaves : few
Note1 : Adjust the chillies as per its hotness
Note2: The peeled off orange skin can be used fresh (or) if you are going to prepare the dish later or after few days, then you can store it dry (roll the skin pieces in a paper and keep in refrigerator) and use it later when needed.
Procedure:
1. Prepare 3 tumbler (1 tumbler =~ 200ml) of tamarind juice by adding water to tamarind and squeezing it. (Note that it becomes easier to extract juice after soaking tamarind in hot water for 10 min).
2. Take oil in a vessel (with heavy/thick bottom) and add red chilli halved.
3. Then add mustard/rai, allow it to crackle. Then add few curry leaves.
4. Add the orange skin pieces and saute for 2-3 minutes.
5. Now pour tamarind juice to it.
6. Add chopped tomato (this is optional).
7. Add salt, turmeric, asafoetida and sambhar powder. Mix well.
8. Let it boil till quantity reduces to 3/4th of the initial quantity. Add crushed/powdered jaggery, mix well, let it boil for 1 to 2 min, then switch off the flame.
(if you feel that the gravy is of thin consistency and needs to be more thick, take a small cup, add 2 tsp of rice flour, mix it with little cold water and add it to the boiling mixture, boil for 2 min and switch off.) Garnish with few curry leaves.
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