Orange Peel Vathal Kuzhambu
Orange Peel Vathal Kuzhambu with Podi
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Category
Side dish
Cuisine
South Indian
Servings
2
Prep Time
10 minutes
Cook Time
15 minutes
Experience the vibrant flavors of our Orange Peel Vathal Kuzhambu, where tangy citrus zest harmonizes with traditional spices to create a delightful South Indian dish. This savory, aromatic gravy promises to elevate your dining experience with its unique blend of flavors and textures, ideal for a satisfying meal. Traditionally enjoyed by South Indians with steaming rice and accompanied by vegetables like roasted potatoes or beans curry with Bengal gram dhal, it's a dish that brings together culinary heritage and delicious innovation.
Prana Kitchens
Ingredients
- Optional ½ cup cubed vegetables like squash, red radish etc
- 1 cup of water
- 1/4 cup tamarind paste (Laxmi Brand)
-
1/4 tsp SRS turmeric powder
- 2 tsp jaggery shavings or powder
- 1.5 tbsp Prana Kitchens Vathal Kuzhambu Podi
- 1 tsp of dried orange peel granules
- Salt to taste
- 1 tbsp sesame oil
- 1 tsp mustard seeds
-
½ tsp black gram
- ½ tsp split chickpea lentils
- 4-6 curry leaves
- Pinch Asafoetida
Seasoning:
Directions
In a heavy-bottomed pot, prepare seasoning by adding mustard seeds to hot sesame oil.
After it splutters, add the rest of the seasoning. Add vegetables, Prana Kitchens SRS turmeric powder, salt, water & tamarind paste.
Boil 5-7 mts until vegetables are cooked. Make a watery paste of Prana Kitchens Vathal Kuzhambu Podi and orange peel granules with a few tablespoons of cold water.
Add the paste to the boiling Kuzhambu while stirring to not allow clumps to form.
Lower the heat and let it boil for another 5 minutes before removing it from the heat.
Pair with Moringa Rice Adai, Tridoshic Red Rice Kichadi, or with any cooked grains.
Recipe Note
1.5 tsp of Tamico tamarind paste diluted with 1 cup water is another option for Tamarind.