Orange Peel Kuzhambu | orange peel vathakuzhambu

ByVidya Srinivasan
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Orange Peel Kuzhambu | orange peel vathakuzhambu | orange peel puli kuzhambu | Kara Kuzhambu | Puli kulambu | Tamil Nadu style kara kuzhambu | iyer vatha kuzhambu | iyengar puli kuzhambu | vatha kuzhambu | south Indian puli kuzhambu | easy puli Kuzhambu recipe with step-by-step pictures and video recipe. Check out the orange peel vathal kuzhambu video recipe and if you like the video pls SUBSCRIBE to my channel.

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 

Delicious orange peel vathakuzhambu with rich flavors and tangy taste. Perfect for traditional South.

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 tsp cumin seeds

4 red chilli

1/2 tsp pepper 

1/4 tsp fenugreek seeds

1/2 tsp chana dal

Curry leaves

1 tsp coriander seeds

1/2 tsp sesame seeds

To temper

1 tbsp sesame oil

1/4 tsp fenugreek seeds

1/2 tsp mustard seed

few curry leaves

2 green chilli

1 tsp chana dal

a generous portion of asafoetida

For kuzhambu

1+1/2 cup thin tamarind water

required salt

2 tsp jaggery

1 tsp sesame oil

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

  • Add oil and heat

Sesame oil being added to a stainless steel pot for orange peel kuzhambu.

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

Close-up of a stainless steel pot with fenugreek seeds for orange peel kuzhambu.

Mustard seeds 1/8 tsp for flavoring in orange peel kuzhambu.

Dried orange peel and spices in a stainless steel pot for kuzhambu.

Coriander seeds 1 tsp for orange peel kuzhambu recipe.

Roasted cumin seeds and yellow split chickpeas in a stainless steel pan for orange peel kuzhambu.

Red chili, mustard seeds, and dried orange peels in a cooking pot for Kuzhambu.

Dried orange peels and spices for orange peel kuzhambu cooking process.

Dried orange peels and spices for orange peel kuzhambu cooking process.

Toasting sesame seeds, dried red chilies, and yellow lentils in a pan for orange peel kuzhambu.

  • Saute till they turn aromatic and change color

Roasted dried orange peels and spices for orange peel kuzhambu preparation.

  • Transfer and cool
  • Furthermore, add water and grind 

Traditional orange peel kuzhambu with dried red chilies and spices in a stainless steel bowl.

Traditional orange peel vathakuzhambu with spices and water.

Bright orange peel kuzhambu in a stainless steel vessel, ready for serving.

  • Add 1 tbsp of oil and heat

Pouring sesame oil into a stainless steel pot for orange peel kuzhambu.

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

Mustard seeds being added to hot oil for orange peel vathakuzhambu.

Boiling water with fenugreek seeds for orange peel kuzhambu preparation.

Cooking orange peel for traditional orange peel vathakuzhambu recipe.

Toasting split urad dal and dried orange peel in a pan for kuzhambu preparation.

  • Add green chilli and orange peel; mix well and roast

Curry leaves and mustard seeds in a stainless steel pan for traditional South Indian orange peel kuz.

Green chili tempering with mustard seeds and curry leaves in a stainless steel pan.

Cooking orange peel kuzhambu with fresh orange peels and spices in a stainless steel pan.

Preparing orange peel kuzhambu with chopped orange peels and spices in a stainless steel vessel.

Roasted orange peels and spices for traditional orange peel kuzhambu.

  • Add jaggery and mix well

Cooking orange peel kuzhambu with spices in a stainless steel pan.

  • Add tamarind water, salt and  boil for 10 minutes

 

Tamarind water 1+3/4 cup for orange peel kuzhambu recipe.

Traditional orange peel kuzhambu cooking in a pot with spices and herbs.

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

Ground mixture for orange peel kuzhambu in a spoon above the pot.

Vathakuzhambu with orange peels boiling in a pot, ready in 5 minutes.

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

Traditional orange peel kuzhambu cooking in a pot with sesame oil.

Delicious orange peel kuzhambu with rich spices and tangy flavor, perfect for traditional South Indi.

Traditional orange peel kuzhambu served with rice and vegetables in a stainless steel plate.

orange peel kuzhambu

orange peel vatha kuzhambu
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Ingredients

To roast

  • 1/2 tsp cumin seeds
  • 4 red chilli
  • 1/2 tsp pepper
  • 1/4 tsp fenugreek seeds
  • 1/2 tsp chana dal
  • Curry leaves
  • 1 tsp coriander seeds
  • 1/2 tsp sesame seeds

To temper

  • 1 tbsp sesame oil
  • 1/4 tsp fenugreek seeds
  • 1/2 tsp mustard seed
  • few curry leaves
  • 2 green chilli
  • 1 tsp chana dal
  • a generous portion of asafoetida

For kuzhambu

  • 1 +1/2 cup thin tamarind water
  • required salt
  • 2 tsp jaggery
  • 1 tsp sesame oil

Instructions

  • 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 tbsp 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

Video

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