Orange Peel Gojju | Orange Peel in Tangy Spicy Sauce

Orange Peel Gojju | Orange Peel in Tangy Spicy Sauce | GF, Vegan

Kalyani

A tangy spicy sauce using Orange Peel in tamarind gravy. Can be served with Rice / Roti / flatbreads.

5 from 4 votes

Prep Time 10

Cook Time 15

Total Time 25

Course Condiment

Cuisine Indian

Servings grams

1/2 cup Orange peel (washed & diced fine) - see instructions on how to peel and dice
1 large lemon size Dry Tamarind (Sub with 2.5 TBSP Thick Tamarind Extract)
5 TBSP Grated Jaggery
1 tsp salt
6 TBSP Oil (Any neutral Oil would do)
1/2 tsp Turmeric
1 tsp Red Chilli Powder (sub with paprika)
2 tbsp Rasam Powder (click the link for recipe)
1 tsp Mustard Seeds (for tempering)
1/8 tsp Asafoetida (skip for GF)

Wash the peel and scrape all the fibres (strands) and white pith from underneath the peel with a knife. Remove all white pith completely to prevent unnecessary bitterness. Chop peel finely into very tiny pieces. Pressure cook WITHOUT water for 2 whistles. Drain in a colander fully and discard the water fully, if any.
Meanwhile wash and soak tamarind in 2 cups of boiling water for 10 mins. Extract pulp and reserve. If using ready tamarind paste, use 2 1/2 TBSP of paste.
In a deep bottomed pan / Kadai, 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
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.
Once the gojju starts to reduce and oil starts to leave the sides, 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 :))
Serve with hot rice/ roti / flatbread

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

2. Use fresh oranges for this purpose. The skin should not have any blemish marks.

Keyword Condiment,, Gojju, Kittale Sippe Gojju, Orange Peel Gojju, Orange Peel Thokku, Side Dish

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