Orange Peel Kozhambu

Orange peel kozhambu has been a regular dish in our house since my childhood and it tastes wonderful especially with curd rice. The ingredients for this dish to serve 2 people are

Peel of an orange (Try using peels of Nagpur orange or Clementine instead of Tangerine)
Green Chillis: 2 slit vertically cut into 1 inch pieces
Sambar podwder: 1 1/2 teaspoon
Tamarind 1/2 teaspoon
Pinch of Asafoetida and turmeric powder
Ginglley oil: 2 table spoon
Mustard seeds: 1 teaspoon
Fenugreek seed: 1/2 teaspoon
Tuar Dal: 1/2 teaspoon
Curry leaves: 8-10 leaves
Salt and jaggery: according to taste

Heat a pan or kadhai and pour the oil. When the oil is hot enough, add the mustard seeds, fenugreek seeds, tuar dal, green chillis and curry leaves.

Cut the orange peel into small bits and put it in the kadhai once the mustard seeds start crackling and scald till the peels become tender.

Mix the tamarind paste and sambar powder in 2 cups of warm water and pour the mixture in our kadhai (I mix powder to the tamarind paste to prevent lump formation)

Add salt, turmeric and asafoetida and let it boil till the kozhambu reduces to half the quantity and add jaggery if needed.

If you like sesame, then fry about two tablespoon of sesame seeds and grind it into powder. Add this powder just before taking the kozhambu off heat and just give it a stir and remove from heat.

Try out this kozhambu and let me know your experience