Ingredients:
- 1 large orange, peel of
- 1/4 cup grated coconut
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon fenugreek seeds
- 2-3 dried red chilies (adjust to your spice preference)
- 1 tablespoon oil
- 1/4 teaspoon turmeric powder
- Salt to taste
- 1/2 teaspoon tamarind paste or tamarind pulp
- 1-2 tablespoons jaggery or sugar (adjust to taste)
For Tempering (Tadka):
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon urad dal (black gram)
- 1/2 teaspoon chana dal (split chickpeas)
- A pinch of asafoetida (hing)
- 1-2 dried red chilies
- Curry leaves
- 1 tablespoon oil
Instructions:
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Wash the orange thoroughly and peel the outer skin. Ensure you remove any white pith from the peel as it can be bitter. Cut the peel into small pieces.
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Heat 1 tablespoon of oil in a pan and add the orange peel pieces. Sauté them until they become slightly tender. This should take about 5-7 minutes. Remove them from the heat and set aside.
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In the same pan, add another tablespoon of oil and roast the mustard seeds, fenugreek seeds, and dried red chilies until they release their aroma. Allow them to cool and then grind them into a fine powder.
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In a blender, combine the roasted spice powder, grated coconut, tamarind paste, turmeric powder, salt, and jaggery (or sugar). Blend it into a smooth paste using a little water.
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Add this spice paste to the sautéed orange peel pieces and mix well.
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In a separate pan, heat oil for tempering. Add mustard seeds, urad dal, chana dal, asafoetida, dried red chilies, and curry leaves. Sauté until the dals turn golden brown.
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Pour the tempering over the orange peel mixture and stir to combine.
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Your Orange Peel Pachadi is ready to serve. It can be served as a side dish with rice or as an accompaniment to South Indian meals.
This unique and tangy Orange Peel Pachadi is a fantastic way to make use of citrus peels, turning them into a delicious condiment that complements various dishes. Adjust the spiciness, tamarind, and sweetness levels to your preference for a perfect balance of flavors.