Orange Peel vathal Kozhambu Recipe

Orange Peel vathal kuzhambu is a traditional recipe from my mother's side. There is something magical about this recipe. Anyone who tastes it first will find it a little wierd. However, it makes you crave for more. After my wedding when I mentioned this first time in my in-laws place, they thought I was kind of joking. I made this. Initially they did not like it. But now, my husband asks for it very often. It is considered to be very good for the heart. I prefer to have Orange Peel vathal kuzhambu rice with any coconut based curry / koottu. The taste is awesome.

Ingredients

Orange Peel (ideally taken from Indian Santra ) - 4 tbsp, cut into 1" strips [ REFER NOTES]
Sambar Powder - 2 heaped tsp
Salt - to taste
Tamarind - 1 big lemon size
Jaggery - 1 tsp

To Temper

Gingelly oil - 3 tbsp
Mustard - 1 tsp
Urad Dal - 1 tsp
Chana Dal - 1/2 tsp
Green Chilli - 1
Red Chillies - 1 (or) 2
Curry Leaves - a few
Asafoetida - 1/2 tsp
Turmeric Powder - 1/2 tsp

Procedure

1. Heat oil in a kadai, when the oil is hot, add the mustard. After it splutters, add the dals, when they brown a little, add the chillies, curry leaves, asafoetida, turmeric powder and the orange peel.
2. Saute for two minutes on a medium flame.
3. Extract the tamarind juice and add it to the sauted seasoning.
4. Add salt, sambar powder and allow to boil till the raw smell is gone and the orange peel is cooked.
5. Finally adjust salt, if required, add the jaggery
6. If you want the kuzhambu to be slightly thick, add a cornflour slurry (2 tsp cornflour+1 tbsp water) to the boiling vathalkuzhambu.
7. After the kuzhambu thickens, switch off the stove.
8. Serve with rice and appalam / koottu / coconut based curry.

Notes:

The Indian Santra's peel is very strong and one can smell it even when you are at quite a distance. Such is the potency of this orange. So I suggest you use the peel from this variety. If you cannot find it where you live, you can always use the peel of any other variety.