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Orange Peel Kuzhambu | orange peel vathakuzhambu | orange peel puli kuzhambu is a tasty South Indian tamarind-based kuzhambu variety. Traditional Tamil Brahmin style kuzhambu is easy to make and stays good for a week

orange peel vatha kuzhambu recipe

I love tamarind-based Kuzhambu recipes. When it comes to homemade puli Kuzhambu recipes manathakali vathal kuzhambu, Appalam Kuzhambu, and Onion Vatha Kuzhambu are some of my favorite kulambu varieties. I also love two versions Tamil Nadu hotel-style Kara Kuzhambu with and without coconut. Freshly ground kuzhambu masala without coconut gives an aromatic flavor to the orange puli kuzhambu.

how much puli should I use for the Kuzhambu recipe?

The amount of tamarind depends on the sourness of the orange peel so adjust the quantity according to the puli you use. Pulikaichal, puli aval, instant puli sadam are some of my tamarind-based dishes

Tips for orange peel

Always use fresh and thin orange peel to avoid thick skin and

Can I use Sambar powder?

yes, you can use Sambar powder instead of fresh ground. Freshly ground Kuzhambu masala gives an aromatic flavor to the Kuzhambu so I would recommend that for authentic iyer style kulambu

Color of the puli kuzhambu

the color of the orange peel Kuzhambu totally depends on various factors like the Chilli you use, tamarind, etc.

shelf life of orange Kuzhambu

puli-based Kuzhambu variety generally stays good for 3-4 days. You can store it at room temperature. Perfect travel food

What should be the consistency of pull kuzhambu?

In our home, we prefer thick kara kuzhambu. Adjust the water according to the consistency you desire.

can I add garlic to the Kuzhambu?

Yes, refer hotel sundakkai vatha kuzhambu. If you like garlic flavor try Poondu Kuzhambu. Also, marandhu Kuzhambu and Milagu Kuzhambu are my other favorite garlic-based Kuzhambu.

Kuzhambu varieties with tamarind

Kuzhambu varieties without tamarind

Ingredients

To roast

1/2 teaspoon cumin seeds

4 red chilli

1/2 teaspoon pepper

1/4 teaspoon fenugreek seeds

1/2 teaspoon chana dal

Curry leaves

1 teaspoon coriander seeds

1/2 teaspoon sesame seeds

To temper

1 tablespoon sesame oil

1/4 teaspoon fenugreek seeds

1/2 teaspoon mustard seed

few curry leaves

2 green chilli

1 teaspoon chana dal

a generous portion of asafoetida

For kuzhambu

1+1/2 cup thin tamarind water

required salt

2 teaspoon jaggery

1 teaspoon sesame oil

How to make orange peel vatha kuzhambu with step-by-step pictures

Add oil and heat

Furthermore add red chilli, fenugreek seeds, pepper, chana dal, cumin seeds, coriander seeds, red chilli, and sesame seeds; mix well

Saute till they turn aromatic and change color

Transfer and cool
Furthermore, add water and grind

Add 1 tablespoon of oil and heat

Furthermore add mustard seeds, chana dal, fenugreek seeds, curry leaves; splutter

Add green chilli and orange peel; mix well and roast

Add jaggery and mix well

Add tamarind water, salt and boil for 10 minutes

Furthermore add the ground paste, water; mix well and boil for 5 minutes

Finally, add oil; mix well and turn off the stove