December 2, 2011

Orange Peel Gojju | Orange zest in tangy sauce

When life hands you a lemon, make a lemonade- so the saying goes, right? When it hands you oranges (which are abundant this winter), you make an Orange Peel Gojju with the peel (after devouring the deliciously juicy oranges).. and that's exactly what today's dish is. 
The first option with loads of leftover peel was to candy it, but that called for sugar - and I wasnt keen to make it today, although am planning to make it before the season ends.Orange peels contain natural oil which is utilized by the body to help keep the elasticity of veins and arteries; it will also help keep skin strong, elastic and beautiful. Add some orange peel to a bath and let your skin absorb these beneficial oils.It can aid digestion and relieve gastrointestinal problems such as acidity, heartburn, flatulence, diarrhea and the digestion of fatty foods. This gojju calls for ripe oranges with a thickish peel. Nagpur oranges work best. 
Gojju (Kannada) or Gothsu (Tamil) is a tangy tamarind based gravy - almost like a condiment like Pachadi or Raitha- that is made with tamarind and ground spices and can be made with veggies like Karela (bitter gourd),Pineapple (pineapple gojju recipe here) or even Yam. It can be refrigerated for atleast a week in a glass container. Goes amazingly well with hot steamed rice and is irresistible with Curd rice too. Enjoy the tangy flavoured gojju recipe now..
Prep time : 10 mins. Cooking time : 15 - 18 mins. Makes : Approx 150 gm
Ingredients:
  • Orange peel - washed & diced fine - 1/2 cup
  • Tamarind - 1 big lemon size
  • Jaggery grated - quantity slightly less than tamarind
  • Salt - to taste
  • Vegetable  Oil - 2 TBSP
  • Turmeric - 1/2 tsp
  • Rasam Powder - 1 TBSP (See notes below if you are not using Rasam powder)
  • Red chilli powder - 1 tsp (adjust spice)
  • Tempering : Mustard seeds, asafoetida


Method:
1) Wash and remove all the fibres (strands) from underneath the peel. Chop finely into very tiny pieces. Pressure cook WITHOUT water for 2 whistles. Drain.
2) Meanwhile wash and soak tamarind in 2 cups of boiling water for 10 mins. Extract pulp and reserve. If using ready tamarind paste, use 1 1/2 TBSP of paste.
3) In a deep bottomed pan, heat oil. Splutter mustard and a generous pinch of asafoetida. Then add the cooked orange peel bits, rasam powder, red chilli powder, tamarind pulp, salt and jaggery. Mix well.  Cover and cook on medium flame for 6 - 8 minutes. Add additional water if required. 4) Taste to check spice. This gojju is slightly bitter for those who love their Karela (bitter gourd) and more than slightly bitter for those who abhor Karela :-) Do not attempt to add any more sugar / jaggery than required. It will mask the real flavour.
5) Once the gojju starts to reduce, switch off the flame and transfer to a steel / glass container. This keeps for more than a week. As this is a condiment, do not serve more than a tsp or two per serving. The bitterness can be quite overpowering for first timers (ask me :))
Notes:
If you have run out of Rasam powder or do not make it at home, you can dry roast the following ingredients, cool and powder and add. This quantity is for the above Orange peel quantity only. Make fresh powder as and when required 
  • Jeera / Cumin - 1 tsp
  • Red chillies - 1 no
  • Fenugreek seeds - a pinch
  • Coriander seeds - 1 TBSP
  • Curry leaves - 2 sprigs

17 comments:

  1. This is really good. till now I used orange peel for baking goods and for my beauty packs only :-)Nice and tangy sauce
    Deepa

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  2. Hi - this is one of my favourites. I also make it often-learnt from my grandma. There is one more recipe with orange peels - thokku. Please do share that receipe also. Tastes yummmy in this virtual world.

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  3. Wow...thats very innovative...
    M so tempted to try right away :)

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  4. New one Kalyani .. now I have to look for oranges :)

    For the stuffed paratha event, archived is allowed.

    Vardhini
    Event: Sinful Delights
    Event: Stuffed Paratha

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  5. I have made chutney with orange peel but this is new to me... looks so delicious..:))
    Reva

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  6. looks diffrent and unique

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  7. nice and delicious recipe.. looks awesome !!
    Indian Cuisine

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  8. The gojju is making me drool...it looks fantastic and such a lovely recipe.

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  9. wow.. that looks so good Kalyani.. sure must try

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  10. Looks lovely, perfect with some yogurt rice.

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  11. New one to me. Love it especially since I love kerela.

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  12. Slurp fingerlicking gojju,inviting.

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  13. very innovative....a must try...

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  14. @nityakalyani - surely will post soon ! Thanks for dropping by

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  15. Hey there! I made gojju following this recipe to the T. It smells gorgeous, and tastes fantastic, but is very very bitter. Why did this happen? What can I do now?

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    Replies
    1. @thegalnxtdoor - thanks for trying this.. the variety of the oranges could have caused the bitterness. Try blanching the peel twice next time on before making the sauce - might help

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  16. I will surely try this

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hi there ! Thanks for stopping by. Would love to hear what you thought of this post.. your support is invaluable for this blog..

Cheers
Kalyani

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