Orange Peel Pachadi (Gojju) by Srividya Kannan – Vitamin C & Fibre Rich

I first had this Orange Peel Pachadi when Srividya got if for lunch many moons ago and have been meaning to make it ever since. And with oranges a plenty in home this winter, it was just the perfect time to make it.

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The Surprising Benefits of Eating Orange Peel

Orange peel is widely known for its many uses: the two common ones being in skin care and of course as the legendary marmalade. As I researched this peel, I found that can help you manage:

• Metabolism
• Weight
• Cholesterol
• Blood pressure
• Asthma
• Inflammation
• Hangover 🙂
• and more….

Orange peel is loaded with nutrients; in fact, its peel has more Vitamin C that the fruit itself! In addition, the peel is rich in fibre, Vitamin A, Vitamin B6, Calcium, Magnesium, and Copper. It has several of those micronutrients that we tend to pop pills for. I will never ever throw away orange peel again.

Read more about the benefits of eating orange peels in these articles:

• 10 Amazing Health Benefits of Orange Peels
• Can You Eat Orange Peels, and Should You?

One of the best ways to use this nutritious and aromatic peel is to make this Orange Peel Pachadi or Orange Peel Gojju. When I first had this chutney, it came as quite a surprise. I was fascinated by its aroma and the sweet-spicy-tangy flavour of it. Then there is the fact that this pachadi is incredibly versatile to use. You can serve it as a side to curd rice, or then idli and dosa. I occasionally find myself having small helpings JLT as well.

The bonus fact is that it took me just about 25 minutes to make this dish!

Thank you, Srividya, for introducing me to this wonderful dish. As always, you have such deep knowledge of nutritional values in various ingredients and so generously share them.

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If you want to make good use of peels, do try my recipes for:

• Beerakaya Thokku Pachadi | Andhra Ridge Gourd Peel Chutney
• Pomegranate Peel Tambli | Dalimbe Sippe Tambuli By Roopa Belur

Other recipes contributed by Srividya include:

• Angaya Podi (Without Dal or Paruppu): Post Partum Recipe
• Thengai Podi | Chammanthi Podi | Roasted Coconut Chutney Powder
• Green Papaya Avial Kootan | Paccha Papaya Avial

This pachadi actually is a great accompaniment to Pesarattu | Andhra Moong Dal Dosa and Moong Dal Paniyaram | Pesarattu Paddu because its taste profile is similar to that of Allam Pachadi | Andhra Ginger Chutney.

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How to Make Orange Peel Pachadi

Some Tips Before You Start

• Do scrape the inner sides of the orange peel a bit. This helps remove any bitterness that is associated with this pachadi.
• If you like spicy foods, I would recommend that you add at least 2 tsp of green chilli to this pachadi as it gives it a nice kick of heat.
• Sesame is an entire optional ingredient. However, Srividya recommended that I add it to give the Gojju some robustness, thicken the gravy and add an extra layer of flavour. I am glad that I did because it turned out to be that one ingredient that boosted the flavour without changing it. Do not use too much sesame as it will overpower the flavour of the orange peel.
• You can serve the Orange Peel Gojju immediately, but it actually tastes much better if you let it rest for a couple of hours.

1. Prepping the Orange Peel
   1. Peel two small oranges.
   2. Using a sharp knife, gently scrape the loose bits of the inner white layer.
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   3. Chop the peel into small bits. Two small oranges gave me 1 cup of chopped peel.
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2. Making the Roasted Til Powder (Optional)
   
   1.  Dry roast 1 tbsp of sesame.
   2. Let it cool.
   3. Grind to a coarse powder.
3. Making the Orange Peel Pachadi
   1.  In a pan, over medium flame, heat 1 tsp of oil. Sesame oil preferred.
   2. Add 1/2 tsp of mustard seeds and wait till they crackle.
   3. Add a few curry leaves, 1 small pinch of asafoetida, and stir-fry for a few seconds.
   4. Add 1 cup finely chopped orange peels and 1-2 tsp finely chopped green chilli. I added 2 tsp of green chilli as I like the pachadi spicy.
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   5. Stir-fry the peel and green chillies for a couple of minutes. Do not fry on high heat or for too long; in either case, the peel will turn bitter.
   6. Add 1/4 tsp turmeric and some salt, and mix well.
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   7. Now add 2 tsp thick tamarind paste and 1/2 cup water.
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   8. Mix well and let the orange peels cook covered till they soften. It took me about 5 minutes. 
   9. Now add 1 tbsp jaggery and some water (if needed; I added about 3 tbsp).
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   10. Mix well and cook till the jaggery melts.
   11. Turn off the heat.
   12. Now add 1 tbsp roasted sesame powder and mix well.
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   13. Cover and let the pachadi rest for 5 minutes.
   14. Check the consistency and some water, if needed.
   15. Check the taste and some salt or jaggery to balance the tastes.
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4. Serve the Orange Peel Thokku:
   1. As a side to Curd Rice.
   2. With Idli, Dosa or Pesarattu.

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Recipe for Orange Peel Gojju | Orange Peel Pachadi

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Orange Peel Pachadi | Orange Peel Gojju by Srividya Kannan

Aruna

Orange peel is loaded with nutrients (in some cases more so that the fruit). Make good use of this peel by making this Orange Peel Gojju or Pachadi and serve it with idli, any kind of dosa, or as a side to curd rice.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course Accompaniments, Chutney, Side Dish

Cuisine Indian, South Indian, Vegan, Vegetarian

Servings 8 People

Equipment

• Kadhai or Wok
• Sharp Knife

Ingredients

  

1x2x3x

• 2 Small Oranges
• 2 tsp Finely Chopped Green Chillies
• 2 tsp Thick Tamarind Paste
• 1 tbsp Jaggery
• 1 tsp Turmeric
• 1 tbsp Sesame
• 3/4 Cup Water
• Salt to Taste

For Tempering

• 1 tsp Oil
• 1/2 tsp Mustard Seeds
• 1 Pinch Asafoetida
• A Few Curry Leaves

Instructions

 

Prepping the Orange Peel

• Peel two small oranges.
• Using a sharp knife, gently scrape the loose bits of the inner white layer.
• Chop the peel into small bits. Two small oranges gave me 1 cup of chopped peel.

Making the Roasted Til Powder (Optional)

• Dry roast 1 tbsp of sesame and let it cool.
• Let it cool.
• Grind to a coarse powder.

Making the Orange Peel Pachadi

• In a pan, over medium flame, heat 1 tsp of oil.
• Add 1/2 tsp of mustard seeds and wait till they crackle.
• Add a few curry leaves and 1 small pinch asafoetida, and stir-fry for a few seconds.
• Add 1 cup finely chopped orange peels and 1-2 tsp finely chopped green chilli. I added 2 tsp of green chilli as I like the pachadi spicy.
• Stir-fry the peel and green chillies for a couple of minutes.
• Add 1/4 tsp turmeric, some salt and mix well.
• Add 2 tsp thick tamarind paste and 1/2 cup water.
• Mix well and let the orange peels cook covered till they soften.
• Add 1 tbsp jaggery and some water, if needed. The Gojju should be like a very thick gravy that slides off the spoon but is not watery.
• Mix well and cook till the jaggery melts.
• Turn off the heat.
• Now add 1 tbsp roasted sesame powder and mix well.
• Cover and let the pachadi rest for 5 minutes.
• Check the consistency and water, if needed.
• Check the taste and some salt or jaggery to balance the tastes.

Serving Ideas

• With Curd Rice.
• With Idli, Dosa or Pesarattu.
• As a spread on bread. 🙂

Keyword Food as Medicine, Orange Peel Gojju, Orange Peel Gravy, Orange Peel Pachadi

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!