This Orange Skin Pachadi is a delightful dish made using the peel of “Kamala Orange,” known for its vibrant flavor. To make sure the pachadi is not bitter, peel off as much of the white pith as possible before cooking. The spice level can be easily adjusted by modifying the amount of red chili powder. For convenience, tamarind paste and store-bought tomato puree can be used as substitutes. This flavorful, tangy, and slightly sweet pachadi pairs beautifully with Rasam Rice. It complements Curd Rice or chapati. This pachadi adds a unique twist to your meal.
Orange Skin Pachadi
10
servings10
minutes20
minutesThis Pachadi is made with kamala orange skin and tamarind. Perfect with rice or chapati!
Ingredients
Orange skin pieces – 1 cup
Orange juice – ¼ cup
Tamarind – a small lemon size
Tomato – 2 (medium size)
Green Chilli – 1
Jaggery powdered – ½ cup
Red Chili Powder – 1 teaspoon
Sambar Powder – 1½ teaspoon
Turmeric Powder – ¼ teaspoon
- For Seasoning
Asafoetida Powder – ¼ teaspoon
Oil – 2 tablespoons
Mustard – ½ teaspoon
Jeera – 1 teaspoon
Fenugreek – ½ teaspoon
Curry Leaves – few
Salt – 1 teaspoon or as per taste
Directions
- Soak tamarind in water and extract thick juice, yielding about one cup. Cut the tomatoes into large pieces and grind them into a smooth puree. Chop the green chilies into small pieces.
- Heat a teaspoon of oil in a vessel and add the orange peel pieces along with the chopped green chilies. Sauté for a few minutes, then add half a cup of water with a pinch of salt. Cook over medium heat until the orange peel softens.
- Add the tamarind juice, tomato puree, sambar powder, red chili powder, turmeric powder, and salt to the cooked mixture. Stir well and bring it to a boil.
- In a separate kadai, heat oil. Once hot, add mustard seeds and let them pop. Then, add cumin seeds, fenugreek seeds, asafoetida, and curry leaves, taking care not to burn the fenugreek.
- Pour the orange peel-tamarind mixture into the kadai and stir well. Allow it to cook until it reaches a semi-liquid consistency.
- Finally, add jaggery powder and mix thoroughly. Let the mixture simmer on low heat for 2–3 minutes or until it thickens. Turn off the heat, add fresh orange juice, and mix well.
Recipe Video
Notes
- 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.
I had a chance to try this in one of my friend's house party. When I asked my wife whether she can try this, she was a bit reluctant. We saw your recipe and she decided to do it. Wow, it really tasted yummy!
Hi Saraswathan,
Thank you for visiting my site. Nice to hear that you liked this pachadi.
I want to quote your post in my blog. It can?
And you et an account on Twitter?
Hi Kamala,
I love the recipe! I made it yday and it was enjoyed by all including my kids. Orange peel has a special astringent flavour who is good for us. I am glad to find this recipe. You have a great blog.
Regards
Raji.
Thank you Raji for your kind feed back.