Orange Peel Pachadi | Orange Peel Gojju by Srividya Kannan
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.
Equipment
- Kadhai or Wok
- Sharp Knife
Ingredients
- 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. :)