| This healthy and delicious dish shared by Mrs Surya Natarajan was featured in the Harmony Magazine for SoulFood and SoulMates – a column by Jigyasa & Pratibha. Here silver couples share their views about life and love, and their favourite foods. Click to read the interview with Mrs Surya & Mr Parmeshwar Natarajan |
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A family favourite, Mrs Surya learnt this delicious pachchadi (chutney) made out of orange peel from her mother-in-law. She says that a good cook uses her creativity to make dishes out of peels & even seeds. Of course, the taste of this chutney is rich enough to make us procure oranges primarily for their peel
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Ingredients:
Peel of 2 large ripe oranges – chopped fine
Ginger – 1 tbsp when chopped fine
Green chillies – 5, deseeded
Tamarind – small orange-sized piece
Jaggery – lemon-sized piece, grated
Turmeric powder – a pinch
Salt to taste
The powder:
Cumin seeds – 1 tsp
Fenugreek seeds – ½ tsp
Mustard seeds – ¼ tsp
Sesame seeds – 2 tbsp
Peppercorns – 1 tsp
Red chillies – 2-3, deseeded
The tempering:
Sesame oil – 2 tbsps
Bengal gram (chana dal) – 1 tbps
Mustard seeds – 1 tsp
Asafoetida powder – a pinch
Curry leaves – a few
1. To prepare the powder, dry roast the sesame seeds. Add the remaining ingredients of the powder & continue to roast for a couple of minutes. Cool & grind into a fine powder. Set aside.
2. Soak the tamarind in warm water for 10 minutes & extract the pulp.
3. Heat the oil in a wok and add the bengal gram. As it starts turning golden, add the remaining ingredients of the tempering.
4. Add the chopped orange peels, ginger and chillies.
5. Saute for 2 minutes, add salt, turmeric, tamarind pulp, 2 cups water and cook for 5-6 minutes. Add jaggery and continue to cook for another 2 minutes.
6. Add the ground powder, mix well & take off flame.
Tastes excellent with hot dosas, as a side-dish in a meal or mixed into steaming hot rice. Serves 6-8 persons and can stay fresh for upto a week in the refrigerator.
Mrs Surya says: You can use the powder in this recipe to make other vegetable pachchadis of your choice too. For instance, substitute orange peel with large onions, or with capscium or use a combination of onions, capsicum and orange peel. This pachchadi tastes the same with greenish peel of oranges as well.
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Photo Courtesy: Food pic by Manasvi.
>> Mrs Surya & Mr Parmeshwar Natarajan ~ Read an interview of this charming couple.
>> Click to view the healthy bittergourd powder shared by Mrs Surya Natarajan.
>> SoulFood & SoulMates ~ Click to view some more SoulFood recipes on our Blog.



Sounds and looks totally yum! Will try out soon
I ve been wanting to tr this out for some time now. Isnt the smell and taste of the orange skin very over powering?
Shobha
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