Saturday, February 20, 2016

Posted by Mala at 1:00:00 AM 1 comment
If you are planning to make this Kuzhambu, then...I am warning must cook lots and lots of rice.....set aside  a big bowl of curds..........because, like a magnet, this kuzhambu , which tastes exceptionally divine, draws in lot of rice. It tastes the best with curd rice, and dhal rice  also tastes equally good.
I have seen many use just the peels of Orange.....I thought, why not make use of the segments also, which would be  cooked to perfection, making the already soft segments still softer. And also, they would become  infused with the tangy taste of tamarind, and the spice of the green and red chillies, was awesome! And, the segments, now sweeter, piquant, sharp with flavours  and tangier, just glide down your throat, your efforts to bite or chew them, will fail for sure.
Orange, is a  citrus fruit,  replete with Vitamin C, prevents kidney diseases and cancer, boosts heart-health, lowers cholesterol, stops ageing of skin, good for eyesight, and prevents constipation. Oranges as well as the peels keep biliousness (called "pitham" in Ayurveda)  at bay.
This Orange Kuzhambu , somehow reminded me of our Lives, which is a mixture of many sweet moments,some  bitter ones, tangy & spicy happenings........but.....match all the flavours rightly....learn to balance all the moments and happenings of your the end, it is sweetness which will stand apart!!!

Segments from 2 Oranges, deseeded & the stringy, white pith , cleaned and removed
Peels /skins/zest  of 2 Oranges, torn into big pieces
Tamarind paste - 1 tbsp
Water - 3 cups
Jaggery - 1 tsp
Sambar powder - 2 tsps
Curry leaves handful
Salt to taste

To Season
Gingely oil - 2 tbsps
Turmeric powder - 1/2 tsp
Solid hing - 1
Mustard seeds - 1 tsp
Methi seeds - 1 tsp
Tur dhal - 1 1/2 tsps
Broken red chillies - 2
Slit green chillies - 2

Recipe Cuisine: South Indian; Category: Lunch/Dinner
Prep time: 10 mts; Cooking time: 20 mts

Serves 6

Look at the vibrant colours!!!

In a cooking  pan, add water, add tamarind paste, jaggery, sambar powder and salt to taste

In a pan, oil heated, and all seasonings added

Curry leaves, red chillies and green chillies added

Orange segments and peels added and sauteed well.

being sauteed

Added to the tamarind sauce we have prepared, and kept on medium flames

Reduced looks like a gojju or gothsu, however you may call it.

Serve it hot with rice and any vegetable of your choice as dry curry...but don't forget to drizzle a drop of ghee or gingely oil on the rice. It tastes heavenly!!

This post first appeared in

*Stays as fresh as newly made even for a fortnight, ( refrigerated )
*But I remember, in the yonder years, my mother never used to refrigerate it. It just used to stay on the kitchen shelf.


  1. Orange orange in every drop of this delicious gojju! This Vitamin c induced gravy is pleasing for the eyes and tongue.! Very nice.


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