Karnataka Style Orange Peels Curry Recipe
It is tangy, sweetish, spicy, slightly bitter and bursting with flavors.
Did you know that we can make a yummy curry out of Orange Peels? It is tangy, sweetish, spicy, slightly bitter and bursting with flavors. It is an unique recipe. So next time you have some guests at home, make this recipe and impress your friends and family. It is filled with flavours and tastes delicious with almost everything. Next time you eat an orange, don't throw the peels, make a curry out of it.
If you like this recipe, you can also try other Karnataka recipes such as
- 2 Orange
- Tamarind , big lemon size
- 3 tablespoon Jaggery , adjustable
- 1 teaspoon Rasam Powder
- 1 teaspoon Red Chilli powder
- 1 tablespoon Rice flour
- Salt , to taste For tempering
- 1 tablespoon Sunflower Oil
- 1 teaspoon Mustard seeds
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
- 1 teaspoon White Urad Dal (Split)
- 1 Dry Red Chilli , broken
- 1 Green Chilli , slit
- Asafoetida (hing) , a pinch
- 1/4 teaspoon Turmeric powder (Haldi)
How to make Karnataka Style Orange Peels Curry Recipe
To begin making the Karnataka Style Orange Peels Curry recipe, Peel out 2 oranges. Gently scrape the white region from the orange peel using a spoon. Remove as much as possible as this will reduce the bitterness .
Chop the orange peels finely.
Soak tamarind in water. After it's soaked well, squeeze out tamarind water and keep aside.
Heat oil in a heavy bottomed pan and temper with mustard seeds, urad dal, cumin seeds & fenugreek seeds. When it splutters add curry leaves, red chilli powder, green chilli, hing and turmeric powder. Mix and add chopped orange peel. Fry for 4-5 minutes.
Later add tamarind water, salt, jaggery, red 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.
Meanwhile in a mixing bowl, mix rice flour in water such that no lumps are formed.
When orange peels are cooked well, add the rice flour mix to the curry and allow it to boil for 1-2 minutes. Adding rice flour gives nice thickness to the gravy. If the desired consistency is attained, switch off.