Ingredients

• 3 - oranges
• 1 - big lemon size tamarind
• 3 - red chillies
• Salt to taste
• 1.5 tsp - channa dal
• 2 tbsp - sambar powder
• 1.5 tsp - toor dal
• 1.5 tsp - urad dal
• 1 tsp - fenugreek
• 1 tsp - mustard seeds
• Hing - a pinch
• 2 tsp - grated jaggery
• 4 tbsp - oil

How to Make Orange Skin Kuzhambu

• Peel the skin of oranges and chop into small pieces.
• Soak the tamarind in water for some time and extract the juice and keep it aside.
• Heat the pan, add oil and when the oil is hot, add mustard seeds.
• When the mustard seeds starts to sputter, add hing, fenugreek seeds, broken red chilli, dals and when the dals turn golden brown, add the chopped orange skin and fry it well.
• To this add tamarind extract, sambar powder and required salt and allow the kuzhambu to boil till the tamarind raw smell goes off.
• After the kuzhambu has boiled nicely, add grated jaggery and let the mixture boil for 2 minutes and then remove the kuzhambu from flame.
• The mouth-watering orange skin kuzhambu is ready to serve with hot rice and 1 spoon of gingili oil and appalam.
• Recipe courtesy: Subbu's Kitchen.