Accompaniment for Idly/Dosa, No Onion No Garlic, Raita/Pachadi

ORANGE PEEL PACHADI

I got a box of oranges some time back from a friend’s farm. After making juices, tea and eating lots of it as whole I was left over with piles of peels. Wondering what to do with all these besides using them for face scrub, I got the idea of pachadi from my friend who had made this before. It is a tangy and aromatic pachadi well to go with Idlis, Dosas and Pongal. I made this last week and it was totally delicious. It can be preserved up to 10 days in fridge. This is an easy recipe without much efforts and can be made under 15 minutes. For people who love pickles but are unable to have it owing to health issues, this one is an easy way to get the taste but without compromises. The freshness of oranges can be felt in every bite and the tamarind adds sourness to compliment it.

This unusual dish can be served as a side to rice as well. This sweet, sour and tangy pachadi will be an instant hit among all. I later learnt that some add some orange juice as well to the boiling pachadi. As we all know oranges have Vitamin- C and more so in their skins. They also have high fibre content and anti oxidants and cancer healing properties.  It aids in digestion as well. It is good for all age groups and is very good for health. The pachadi tastes better with sesame oil and I made with that. This mouth watering and relishable recipe has become a hit in my home and I know I have to preparing this often. In one of the recent marriage I attended there was Orange Kuzhambu on the menu which tasted similar to this. So try out thisyummy dish with our favourite tiffin.


Print Recipe
ORANGE PEEL PACHADI
Prep Time 10 min
Cook Time 15 min
Servings
persons
Ingredients
Prep Time 10 min
Cook Time 15 min
Servings
persons
Ingredients
Instructions
  1. Soak tamarind in water.
  2. Keep ready the orange peels.
  3. In a pan add oil, mustard, chopped green chillies and asafoetida.
  4. Add orange peels.
  5. Add tamarind extract.
  6. Add red chilli powder a nd turmeric powder.
  7. Add sal and let it thicken.
  8. Add powdered jaggery.
  9. Once it reaches a thick gravy switch off the flame.
  10. Serve with idli, dosa, pongal or rice.
Recipe Notes

Use a clean vessel or bottle for storing.

Adding sesame oil enhances the taste.

You can also add red chillies for more spice.

 

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