Orange Peel Curry

Servings: 10

Ingredients:

Content	Quantity	Comment
Orange Peel	1 orange medium size	White part of the the peel scraped off
Coconut	1 cup	Dessicated
Oil	3 tbsp
Jeera seeds	1 tsp
Curry leaves	1 sprig
Sambar powder	1 ½ - 2 tbsp	If you want it to be a bit spicy add 2 tbsp else 1 ½ tbsp is enough
Salt	To taste
Jaggery	1-2 cups	Add more if you want more sweetness
Turmeric	¼ tsp
Water	To cook
Tamarind paste	3-4 tbsp

Method:

Grind the peel to a coarse powder (Do not use the orange peel immediately after peeling it. Use it atleast after half a day of peeling it. White inner part of the peel makes it more bitter, hence scrape it). Heat oil in a pan, add jeera and curry leaves. Add the ground peel, turmeric, a pinch of salt, water to cover the peel and cook covered until the peel is soft.

Grind coconut and sambar powder with some water. Add it to the cooked peel and mix well. Add 1 cup of jaggery, salt to taste, tamarind paste, 1 cup of water and mix well. Bring it to a boil and simmer for 5 minutes. Adjust sweetness.

Serve with curd rice, rice, chapati's, roti's etc.

Note:

This recipe is a bit bitter. Hence add more jaggery if you want. However, do not add too much jaggery which might cover the taste of the orange peel.

Tip:

Serve with a teaspoon of oil for enhanced taste.