Orange Peel Spicy Gravy

I am a big fan of spicy food! 

Here's a simple Tambrahm recipe. We call it VethaKuzhambu (and some call it Orange Peel Pachidi) in Tamil. 

We do Vetha Kuzhambu at least once a week at home.

I didn't have any cravings specifically when I was pregnant. But the only food that kept me going during the first trimester was all the spicy gravies(Vetha Kuzambu, Molagu(pepper) Kozambu etc). 

This dish is famous mainly because

1. It is simple to prepare

2. Tastes great with many South Indian food Items (Dosa,Idly,Upma)

3. Roasted Pappad is the best accompaniment when mixed with rice. 

4. Can last long if refrigerated properly.

5. Can be prepared in a Jiffy!

Before going to the recipe , Here's a sneak peek to my baby book!

I love making scrap books. When you read it after a few years, it will be like a time machine taking you to a different world altogether. It brings a beautiful smile and reminds you of the best moments you have had! 

This is my 4th scrap book; First one was for my best friend from school - SG's wedding. Next one was for my best friend from college - A's wedding and third was for my best friend "S" b'day. 

To all  "expectant mommies" do make a baby book ! Make sure everything is hand written :-)

I have recorded everything that happened since I conceived. Saved photos and videos month-wise to see how she is changing every month. Even created a gmail account for my kid(Sister In Law's idea)!( At least let them have a decent email ID, instead of random numbers and special characters  appended to our names).Will continue to constantly update this book every month until she turns one and later on during special occasions!

Coming back to the recipe....

Source: My Aunt
Cooking Time : 15 mins
Prep Time: 5 mins
Serves 3 people

Ingredients:
Orange Peel from 1 Orange. (Julienne cut)
A bunch of Curry Leaves 
1 pinch Asafoetida
1 teaspoon turmeric powder
2 table spoon sambar powder or 1 tablespoon chilly powder
3 tablespoon sesame oil
1 teaspoon mustard seeds
2 cups tamarind water extract
(soak 2 goose berry sized tamarind balls in hot water for 2-3 mins and get a thin extract out of it)
Jaggery as required
Salt as required

Dry Roast
½ teaspoon fenugreek seeds

1 teaspoon black pepper balls

1½ teaspoon sesame seeds

1 teaspoon Jeera/Cumin seeds

                                 

                                         

Method:
1. Dry roast all the ingredients under dry roast section and grind it.
2. Take a cooking pan, add 1 table spoon sesame oil and add the orange peel and sauté it for a couple of minutes.
3, Add turmeric powder, chilli/sambar powder, asafoetida and sauté for a minute
4. Add tamarind extract, salt , dry roasted powder and close it partially with a lid. Boil it until the gravy thickens.
   (should be around 10mins).
5. Orange peels would have cooked by now and the gravy will taste bitter. So add Jaggery little by little to balance the taste.
6.Finally , In a separate pan, pour 1 table spoon sesame oil, mustard seeds and wait until it splutters ,then add the curry leaves. Pour it to the thickened gravy and sprinkle 1 table spoon sesame oil to get nice aroma.

Orange peel gives some zing to the gravy! Mix it with rice and serve it with a pappad.

Tidbits

Did you know Fenugreek seeds are:

• Excellent body coolants
• Relieves from stomach cramps (especially during menses)
• Excellent source of lactation.