a curry made of orange peels thats tangy , sweetish with a mild hint of bitterness
Servings Prep Time
4servings 10minutes
Cook Time
20 minutes
Servings Prep Time
4servings 10minutes
Cook Time
20 minutes
To Temper
  1. Peel out 2 oranges . Gently scrape the white region from the orange peel using a spoon . Remove as much as possible.. this will reduce the bitterness .
  2. Chop finely orange peels .
  3. Soak tamarind in water . After its soaked well ..squeeze out tamarind water and keep aside .
  4. In a kadai take some oil and temper with mustard seeds,urad dal ,jeera & fenugreek seeds. When it splutters add curry leaves , red chilli , green chilli , hing and haldi . Mix. Add chopped orange peel . Fry for 4-5 mins .
  5. Later add tamarind water , salt , jaggery , chilli powder and rasam powder . Add some water and close the lid . Keep the flame on low medium and allow the peel to cook well . Mix in between .
  6. Mean while , in a mixing bowl , mix rice flour in water such that no lumps are formed .
  7. When orange peels are cooked well , add the rice flour mix to the curry and allow it to boil for 1-2 mins. Adding rice flour gives nice thickness to the gravy .Taste test . If the desired consistency is attained , switch off .
  8. Serve yummy Orange gojju with hot rice / chapathi / Plain rice roti ( Ubbu Rotti ) / idli etc . Since its simmered nicely , tastes good for 3-4 days without fridge too.
Recipe Notes
  • The peels should be fresh … else they won’t taste good .
  • Scrapping the inner white from the peel helps in reducing bitterness to some extent .
  • I have used a mix of rasam powder as well chilli powder . You can either use any of them or add both as i do .
  • Basically this curry is tangy , sweetish So you may have to add more /reduce jaggery n tamarind qty depending on the sourness of peel .