For the special orange peel curry, I thank you, dear ones, Arun for suggesting your amma’s dish, Anisha for writing down the recipe for me and their mother for providing the delicious recipe all the way from Kannur to Columbus :). Usually, orange peel or orange skin is that part of the fruit we throw away. But from now onwards, you don’t have to. Orange peel can be used to make a delicious curry, somewhat like the pickle.

I usually use orange peel in most dishes for the love of that wonderful flavor. But I never knew that a useless peel itself can make the main ingredient in any dish. Although my mother makes lemon curry at home, but had never thought in this road which had lead me to a wonderful side dish – the yummy, savory orange peel curry with a tangy flavor. The plus of the recipe is no fancy ingredient is used in the recipe and is very easy to prepare.

Orange Peel Curry

Print Recipe

Orange Peel Curry

An easy and tangy pickle-like curry made with orange peels. The recipe calls for very few ingredients and is easy to prepare.

Prep Time5 minutes mins

Cook Time20 minutes mins

Total Time25 minutes mins

Servings: 4

Author: myeatingspace.com

Ingredients

• Fresh orange peel from 2 oranges
• Small lemon sized ball of tamarind or 2 tsp tamarind paste
• 1/2 cup water
• 2 green chilli chopped
• 1 tbsp ginger crushed
• 1/2 tsp turmeric powder
• 1 tsp chilli powder ground cayenne pepper
• A pinch of jaggery or sugar
• Salt to taste

For seasoning

• 1.5 tsp oil
• 1/2 tsp fenugreek seed
• 1/2 tsp mustard seed
• 2 dry red chilli cayenne pepper
• Curry leaves optional

Instructions

• Remove the white rind part from the orange peel. The white skin can make the curry bitter.
• Wash and chop the onion peels.
• In a saucepan, mix the tamarind and water.
• Add the crushed ginger, green chilli, red chilli powder, turmeric powder and salt to the tamarind water.
• Bring to a boil. Then reduce the heat to medium low.
• Simmer until a thick consistency is reached, 8-10 minutes.
• Now add the orange peels. Cover and cook until the orange peels are softened.
• Remove from heat. Add the jaggery powder or sugar. This will help to balance the tangy flavor.
• Now heat oil in another pan. Crackle the fenugreek seed and then the mustard seed.
• Stir-in the red chilli and cook for a second. Now add the curry leaves.
• Remove from heat.
• Add the tempering to the orange peel curry.
• Mix well and keep covered for some time before serving. This will help to enhance the flavor.

Notes

Adjust the chilli according to the hot you want.

That’s it. Within half hour, a delicious, tangy side dish is ready. Fresh orange peels give the real authentic orange flavor to the curry, I think. Orange peel curry paired with steaming hot rice makes  a delicious.

Happy Cooking

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