Orange Peel Gojju | Orange Peel Sweet and Sour / Tangy Curry | Side Dish
Kithale sippe Gojju, a spicy and sweet and tangy curry
Orange gojju is a very unique recipe using the orange fruit peel. We usually throw away the orange peel, which is of not much use. "Kasadinda rasa", a saying in Kannada, meaning reuse and repurpose using scrap and waste. The literal meaning Kasa - waste; Rasa - extract.
My mom uses orange peel into various cooking and baking recipes. She adds the orange zest to all her baked goods. Oh so Yum!!!
Most importantly, I love the orange essential oil smell, it instantly refreshes me.
This dish is very popular nowadays in most of the wedding meals and other social gatherings in Karnataka.
Orange gojju is one of my favorite gojju recipes. Whenever we have oranges, the peel is preserved and put to a good use by transforming it into this wonderful dish.
Orange peel - From 4 oranges (washed and cut into tiny bits/cubes)
Curry leaves - 6 Nos
Vegetable oil - 2 tbsp (for tempering)
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Chana dal - 1/2 tsp
Fenugreek seeds - 1/4 tsp (optional)
Hing or Asofoteida - 1/4 tsp
Whole dried red chili - 1 No
Turmeric - 1/2 tsp
water - 2 cups
Salt - to taste
Tamarind pulp - 3 tbsp (freshly squeezed or store bought pulp)
Jaggery - 2 tbsp (or any sweetener, I also sometimes replace this with brown sugar or coconut sugar)
Gojjina Pudi - 2 tbsp (Gojju curry seasoning powder or Rasam Powder)
coconut - 2 tbsp (shredded, dried or fresh)
Ghee or Oil - 1 tbsp (optional)
1. Add oil into a wide pan or a large saucepan on medium-high heat. Once the pan is hot add mustard seeds and let it splutter (make sure it doesn’t burn, reduce the heat). Now add chana dal, urad dal, fenugreek seeds, asofoteida, whole dried red chili. Fry them a bit.
2. Immediately add in the orange peel and stir fry for a few minutes, along with turmeric and salt. Until it’s rawness is gone.
3. Once the orange peel is roasted, add the tamarind pulp and Jaggery( instead you may use date syrup or any other of choice) Add a cup of water and boil.
4. In a blender add the Gojjina Pudi (Curry or Rasam seasoning powder and coconut with a little water) make a paste.
5. Add the seasoning paste into the Sauce pan and add remaining watering if needed, then boil for 5 minutes on a medium to high heat then Simmer for 5 more minutes. Adjust the salt, if needed.
6. Garnish the gojju with cilantro. Now the Sweet and Sour curry is ready to be served with hot plain rice. Enjoy.
Note: Gojju can be refrigerated for about a week. Every time you may or may not reheat. It tastes best with hot rice with a dollop of ghee on top.