- Orange skin cut into small pieces – 1 cup
- Tamarind – a small lemon size
- Tomato – 2 (medium size)
- Jaggery powdered – ½ cup
- Red Chilli Powder – 1 teaspoon
- Turmeric Powder – 1/4 teaspoon
- Asafotida Powder – ¼ teaspoon
- Oil – 1 tablespoon
- Mustard – ½ teaspoon
- Jeera – 1 teaspoon
- Fenugreek – ½ teaspoon
- Curry Leaves – few
- Salt – 1 teaspoon or as per taste
Soak tamarind in water and squeeze out thick juice of about one cup.
Cut the tomatoes into big pieces and grind it to a fine puree.
Put the orange skin pieces in a vessel and add half cup water and cook on medium flame till the skin is soft. Add tamarind juice and tomato puree, red chilli powder, turmeric powder, salt and stir well. Allow to boil.
In a kadai put the oil and when it is hot add mustard. When it pops up add jeera, fenugreek and asafotida powder, curry leaves and fry. (take care not to burn the fenugreek). Add the cooked orange skin-tamarind gravy to it and stir well. Allow to cook till it is semi liquid. Finally add jaggery powder and mix well. Let it cook for two to three minutes on low flame. Then remove.
Tips: Use only fresh orange skin. The loose variety, that means, you can easily peel the skin from orange, and not the hard variety. Normally it is called in South India as “Kamala Orange”.
When cutting the skin, remove the white skin under the orange one as much as possible to reduce bitterness. You can increase or decrease the red chilli powder according to your taste.
To save time, you can use tamarind paste and readymade tomato puree.
Goes well with Rasam Rice and Curd rice.