ABOUT THE RECIPE :
“This recipe follows a long tradition, passed down from my mother, who learned it from her own mother. It takes me back to my cherished childhood memories. While we often relish the goodness of oranges, we tend to overlook the potential of their peels, discarding them. The recipe I’m sharing here is a special one that utilises orange peels, which surprisingly offer more benefits than the fruit or its juice. Over time, my friends and relatives have also embraced this recipe after learning it from my mother, and it has become a favorite among them as well.”
A noteworthy accolade for this recipe is its 1st prize win in the Heritage Festival organised by the Willoughby Council in Sydney back in 2018.”
BENEFITS OF ORANGE PEEL : Rich source of Vitamin C, Potassium and Iron.
INGREDIENTS:
- ½ cup Finely chopped orange peel
- 2 tsp Split chickpeas (Chana Dal)
- ½ cup Desiccated coconut
- ½ tsp Mustard seeds
- 3 Red chillies
- 1 tsp Tamarind paste
- 2 tsp Sesame oil
- Rock salt to taste
For seasoning:
- ½ tbsp Mustard
- ½ tbsp Split black gram (U-Dal)
- Pinch of Asafoetida (Hing)
- 1 tsp Sesame oil
- 5 Curry leaves
METHOD:
- Heat a teaspoon of sesame oil in a pan, and individually roast the mustard seeds, split chickpeas, orange peel, and red chillies.
- After roasting the above ingredients, grind them together along with desiccated coconut, tamarind paste, salt, and a little water. Grind until all the ingredients form a smooth paste.
- Once the mixture is transformed into a paste, heat sesame oil in a pan, and add mustard, split black gram, asafoetida, and curry leaves for seasoning