Orange peel is called the pith. It has some anti-cancer properties and antioxidants actually, so it is very good for us. In fact, the white pith contains the highest amount of bioflavonoids (an antioxidant), and vitamin C of the whole orange. Also there's some great fiber in it.
Oil - 1 tsp ( preferably gingelly oil)
Mustard seeds - 1/2 tsp
Curry leaves - 4 or 5 leaves
Hing/Asafoetida - 1/4 tsp
Methi seeds powder - 1/4 tsp( dry roast and powder)
Chilli powder - 1 - 1 1/2 tsp
Turmeric powder - 1/4 tsp
Salt as needed
Tamarind pulp - 1/4 cup( dilute pulp from a 2 inch piece)
Jaggery - few small pieces( around 2 inch piece)
Sesame seeds - 1 tbsp
Orange peel - peel of 4 oranges( have used mandarin oranges)
Wash and place the peel in idli plates or a vessel and steam on high for 10 - 12 mts. Switch off and keep aside for another 5 mts. Next remove and cut into small pieces.
Dry Roast and keep aside. Later powder coarsely.
Heat oil and first add mustard seeds, hing, curry leaves. Wait for few seconds and add methi seeds powder, chilli powder and turmeric powder. Mix and immediately add the chopped orange peel and saute for 1 - 2 mts. Next add tamarind pulp and jaggery. Mix and cook till the water leaves out. Also add salt. Finally add the roasted and coarsely powder sesame seeds amd mix for 1 - 2 mts. Serve as a side dish.
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From Sara of Sara's Corner
Kreativ Blogger award
from Preethi Rajeev of Dreamy Delights and
Prasu of Food lovers
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