Orange peel recipe - Orange Peel Pachadi | How To Make Orange Peel Pickle or Thokku:
Orange Peel Pachadi is a healthy way to use orange peel which we normally ignore. Orange peel cannot be consumed in large quantity in single sitting as it can induce digestion problems. So, making orange peel pachadi/ thokku is the best way to get the goodness of orange peel. I have already posted recipes of Mango thokku, Tomato Thokku, Citron pickle(Narthangai thokku). So, this one is 4th post on homemade pickles and pachadi. Why don't you make homemade pickles for every week alternatively?
In our region, people include more quantity of pickle every day. We eat rice with curd daily and pickle is the best accompaniment for it which cannot be beaten by any. So, if we make homemade pickles, it is better than store bought one with respect to hygiene, quality of ingredients and health factors.
Purdue University Horiculture and Landscape Architecture says 100 g of orange fruits has 40 mg of Calcium whereas 100 g of Orange peel has 161 mg of Calcium. Orange peel has almost 4 times of Calcium than the orange fruit. It also 1.5 g of Protein. It also has good amount of vitamins like riboflavin, Vitamin B5 and B6 and also minerals.
You can store this orange peel pachadi in an air tight container and refrigerate it. It will good for 1 week on average.
You can get the desired consistency of Orange peel pachadi by adjusting water and cooking time. Once the orange peel is cooked well and the spices blend with orange peel, you can switch off anytime. If you want thick, you need to add less water and boil for some more time.
As you know orange peel pachadi has bitterness for sure. But you can reduce it by following the instructions in this post. I have added jaggery powder also for little sweetness. If you do not like the hint of sweetness, you can ignore it. Also, you can adjust the red chilli powder and salt according to your taste buds.
Okay. Now let us see how to make orange peel pachadi.
Ingredients:Orange peel - peel from 2 medium size oranges
Tamarind - 1 small lemon size
Red chilli powder - 1 tsp or more
Turmeric powder - 1/4 tsp
Salt - To taste
Water - As required
Jaggery powder - 1 tbsp - 3 tbsp to taste
To dry roast and grind:
Fenugreek seeds - 1 tsp
Cumin seeds - 1 tsp
Coriander seeds - 1 tsp
Dry Red chillies - 2
Oil - 2 tbsp
Mustard seeds - 1 tsp
Urad dal - 1/2 tsp
Curry leaves - few
Hing - 1/8 tsp
1. Soak tamarind in 1 cup water. Chop the orange peels finely.
2. Heat a pan, add chopped orange peels and water to cover the peels in high flame. Once the water is boiled, remove the pan from the stove and drain the water from the orange peels. Do this procedure for 3 times. It will reduce the assertiveness of orange peels and reduce the bitterness to a little extent as well.
3. Dry Roast fenugreek seeds and keep aside. Dry roast cumin seeds, coriander seeds and red chillies in the same pan and keep them aside.
4. Powder the roasted fenugreek seeds in a mixer. Keep it aside. Powder the mixture of roasted cumin seeds, coriander seeds and red chillies. Keep them aside. Extract tamarind juice and keep it ready.
5. Heat oil in a pan. Add mustard seeds, urad dal, hing and curry leaves. Saute till they splutter and the urad dal turns golden brown color. Add orange peels, tamarind juice, red chilli powder, turmeric powder and salt. Add required water(1 cup approx) to the pan. Allow it to boil. Stir it occasionally.
6. Once the orange peel is cooked, add the jaggery powder and mix well. Let it boil for 2 minutes. Switch off the stove once you get the required consistency.
Orange peel pickle/Orange peel pachadi is ready to serve.
Refrigerate and use it even for a week.