Wednesday, January 15, 2014

Orange peel curry aka Orange peel pachadi

On a rainy lazy day when you want to cook something very quick and easy to go with rice, you can try this one.The unique combination of orange and tamarind gives such a nice flavor to this pachadi.
I never knew about this pachadi until my husband told me about this.Then I called my Mother-in-law to know about that. After giving it a try , I thought no wonder why my husband praised that much as it was so delicious.So , thanks to my Mother-in-law for this wonderful recipe.


Tamarind                                    - small lemon sized ball
Fresh Orange peel (clementines) - from 1 orange chopped (remove the thick white skin on the back)
Green chillies                              - 3 to 4 chopped (As this is the only source of heat)

Salt                                            to taste
Tuumeric                                    - 1/4 tsp
Asafoetida/hing                          - 1/8 tsp
Jaggery                                      -1/4 tsp

To Temper

Mustard seeds                      1/2 tsp
Fenugreek seeds                  5
Sesame oil                           2 tbsp
 Curry leaves                        few


Extract tamarind juice by soaking it in hot water for 30 minutes.

Heat oil in a kadai and add the ingredients given under temper.Then add the chopped green chillies and orange peels and saute until the peel becomes soft.Now add the tamarind juice,salt,turmeric and hing and allow it to boil for 7 to 8 minutes.Now the tamarind juice must have reduced and the consistency should resemble a sauce.Then add jaggery and give it a mix.Now the pachadi will have a glossy look.Turn the heat off and let it sit for some time before you serve as it enhances the flavour.

Serve it with hot rice and a vegetable of your choice.



1. Peel has to be fresh to get a good flavour.

2. Give it atleast an hour  to rest to get a better flavour.

3. Sesame oil is a key ingredient that adds up to the flavour.

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