Sunday, December 15, 2013


Orange is a fruit which belongs to the citrus family.  Oranges originated in Southeast Asia, most probably in China.  It grows well in tropical & sub-tropical climates.  Oranges are high in Vitamin-C, potassium & carbohydrates.  It also has high water content & is high in dietary fiber.  In India oranges are in season from October to January.  

When we think of orange, we only think about the fleshy part of the fruit.  Most of us don't know that even the peel is edible.  Orange peel is also equally high in vitamin-c, fiber & other nutrients like the fleshy part.  It is generally used in baking as a flavouring agent & also as a garnish. 

In this recipe i am using the orange peel & making a curry which is the Indian equivalent to the Chinese sweet & sour curry.

                                     refer to caption

Preparation time: 10 mts      Cooking time:  20 mts      Serves: 3-4


Nagpur orange peel                  -   peel of 2 oranges
Tamarind                                    -   size of a small lime
Sambar powder                        -    2 tbsp
Turmeric powder                        -   1/2 tsp
Mustard seeds                            -   3/4 tsp
Fenugreek seeds                       -   1/2 tsp
Red chili                                       -   1 no
Gingelly oil                                   -    2 tbsp
Jaggery                                        -   2 tbsp
Besan flour                                  -   1 tbsp
Salt                                               -  to taste


Cut the orange peels in to small 1/2 inch pieces.  Pour 1 1/2 cups of water in the tamarind, extract the juice & keep it aside.  In a pressure pan add the oil & heat it.  Add the mustard seeds, fenugreek seeds & red chili & fry them.  Then add the cut orange peel & fry it well.  Add the sambar powder & turmeric powder & fry well.   Add the tamarind water & salt & pressure it for one whistle.  

Powder the jaggery.  Make a paste of the besan flour with a little water.  Open the pressure pan after the pressure is released.  Bring it to boil & add the jaggery & allow it to boil for some more time.  Add the besan paste & thicken the curry.  Orange peel curry is ready.  This curry goes well with rice.


We can make this curry using the peel of musambi also.


1)   Try to scrape the white insides of the orange peel.  It will reduce the bitterness of the peel.

2)   We can cut the peel into small pieces, dry them in the sun & store them in a container.  This can be used when the oranges are not in season.

3)   It is always best to use fresh orange peels because it gives a great fresh flavour to the curry.

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