Orange peel pachadi is a traditional and authentic dish made at home . I have heard from my mom that my gradmother(father's mom) makes this so well and she makes for my mom when she was pregnant with my sister. I have not made this or had this as i don't like it much. During my recent trip to India, I saw my mom peeling oranges and when i asked her she told me that she is going to make the pachadi. I immediately took my camera and clicked the entire process . Though i don't like it much during my childhood days, i liked it this time along with Vathal kuzhambhu rice.
The pictures didn't turn out well as the sunlight was bit harsh and i don't have much time to wait and click.
The pictures didn't turn out well as the sunlight was bit harsh and i don't have much time to wait and click.
Ingredients 
Preparation Time : 5 mins | Cooking Time : 15Mins | Yields : 1 cup
Orange Peel From 2 Oranges
Green chilli 2-3
Tamarind Water 2 cups (thin extract)
Turmeric powder 1/2 tsp
Sambar powder 1 and 1/2 tsp
Jaggery 1/4 cup
Red chilli 1
Oil 2 tsp
Mustard Seeds 1/4 tsp
Asafoetida 1/4 tsp
Curry leaves few
Salt As needed
Orange Peel From 2 Oranges
Green chilli 2-3
Tamarind Water 2 cups (thin extract)
Turmeric powder 1/2 tsp
Sambar powder 1 and 1/2 tsp
Jaggery 1/4 cup
Red chilli 1
Oil 2 tsp
Mustard Seeds 1/4 tsp
Asafoetida 1/4 tsp
Curry leaves few
Salt As needed
Method:
- Take out the skin of 2 Oranges.
- Cut them into thin stripes. Cut the green chilies
- In a pan add oil and throw in the mustard seeds,curry leaves, asafoetida and red chilli.
- Add the green chilies and the cut orange peel. Saute for a minute in medium flame.
- Add the tamarind extract taken from small lemon sized tamarind.
- Add sambar powder, turmeric powder, jaggery and salt.
- Allow this to boil in a medium flame. Let this mixture become a semi thick gravy and the orange ppels would have cooked by now.
- Switch off the flame. Transfer it to a serving bowl.
- This orange pachadi can be stored in a refrigerator for a week.
- A best combo for curd rice too.
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