Life is extremely busy and i miss you and blogging very much
While bidding farewell to the year 2014, i would like to share with you a citrus flavoured chatpata and tangy side dish using Orange Peel.
The winter season has finally arrived at our place! For the last two weeks, the air is cold and dry. Sunrise is late. There is a light fog everywhere. This is the season of Oranges, Strawberries and Grapes here! I could get nice organicoranges from our weekly market this time. They tasted awesome. I saved some peel to make our favourite side dish called Orange thol Pulickachal or the orange inji-puli. Orange Tamarind Sauce (yeah it can be used as a spread on wheat bread too or a side dish for dosa or for rice or for chapaties). An all rounder!! ;-)
- Orange peel of one Orange
- Tamarind - A big Lemon size
- Ginger - 2" piece (finely chopped).
- Green Chillie - 2 Nos. (finely chopped)
- Curry leaves - 10 Nos.
- Sesame Oil - 3 Tbsp
- Mustard Seeds - 1 tsp
- Asafoetida Powder - 1/4 tsp
- Red Chilli Powder - 1/4 tsp
- Chana Dal - 1/2 tsp ( split bengal gram)
- Jaggery - 1.5 tbsp
- Salt to taste
- Boil tamarind in hot water till becomes tender. Extract thick pulp and keep it aside.
- Chop the orange peel into big pieces.
- Heat oil in a wok, add mustard seeds. After they splutter add, Chana Dal. When it turns light red in color, add the cut orange peel and fry till it turns light golden in color.
- add curry leaves, Green chillies, Ginger and fry for a minute.
- Add Tamarind Pulp, Turmeric powder, Asafoetida powder, Red Chilli Powder, Jaggery and salt to taste, bring to boil.
- Then lower the flame and keep it covered till the gravy thickens into paste consistency.
- Bring to room temperature and refrigerate.
In case if you have added more water by mistake, you can dissolve some rice flour or wheat flour in little water and add to it, bring to boil till the gravy thickens and turns glossy on top. Cool and refrigerate.