Orange, Lemon or Lime Kuzhambu, made with Peels only: A Recipe

Daily Commute

In the past 30 – 50 years we have become quite complacent about our food. Not only have we moved away from Food is Medicine at a time when we are able to fully adopt that philosophy, but we have also moved away from the habit of our ancestors of eating all of our food, as much as possible.

We really are lucky – we can throw those offcuts into the juicer, make stocks out of them, dehydrate them for use later, use them for flavourings in teas and tissanes – the things that would have been luxuries for our ancestors.

When we look at some of the foods that those people living in the hard times made from very little, the flavoursome, deliciousness that arises out of necessity, I believe that we have lost the art of this. I am not perfect by a long stretch of the imagination, but this year I made it a goal to use as much as I could from the foods that I buy.

Now I do not recommend you avail yourself of an old Australian cookbook looking for handy hints of using those leftover scraps. Our cuisine was certainly wild and woolly in those days. I don’t think that I have found much joy in scouring those books. But when you look at Asian cuisine especially, even today there are delicious meals made out of not much.

Today’s dish from The Kitchen is an Orange Kuzhambu – made from the peel only – you can make this also with limes (maybe Kaffir would be wonderful) or lemons (even Meyer lemons). I guess that even mandarin skin could be used.

You can see its genesis in making food stretch, in the “top to tail” eating, vegetarian style, of people for whole deliciousness was the requirement, whatever food was at hand.

What else do you do with Orange Peels?

I make a chutney from them, and throw them into teas/tissanes. They dehydrate very well so in winter I make a stock of various citrus peels that last into summer for teas and icy drinks.

What do you do with them?

Orange Kuzhambu

Orange Kuzhambu

Source : interpreted from Narathankai Kuzhambu in Cook and See Part 1, by S. Meenakshi Ammal
Cuisine: South Indian, Tamil
Prep time: about 5 mins
Cooking time: 20 mins
Serves: 3 – 4 people depending how you are using it. It makes about 3 cups.

ingredients
4 – 8 green chillies
3/4 tspn fenugreek seeds
pinch asafoetida
3.5 cups tamarind juice, made from lime sized piece tamarind (or use concentrate for ease) mixed with water
4 tspn ghee
0.5 tspn black mustard seeds
1 branch curry leaves
2 tspn jaggery
1tspn rice flour
peel of one orange or other citrus, peeled thinly and chopped. I chopped very finely but you can leave the peel in bigger chunks for texture.

Dry roast the fenugreek and asafoetida powder until the fenugreek just starts to darken, then grind to a powder.

Heat 4 tspns ghee in a pan. Add the black mustard seeds and allow to pop, then add the curry leaves. Add the green chillies and the orange peel pieces. Saute them for a few moments, then add the tamarind juice. Cook for 15 – 20 mins, watching carefully, until reduced to about 3 cups and the orange peel is cooked.

Add the jaggery and the fenugreek and asafoetida powder. Stir while simmering until it is all mixed.

Add 1 tspn rice flour dissolved in a little water to the dish and boil until it thickens. Add more rice flour if you desire a thicker consistency.

Serve in the traditional Indian manner, or with rice, a salad made of greens, an Indian chutney and/or pickle. Pour it over the rice to eat, or you can eat it more like a soup.

Enjoy!

Namaskaram.

Orange Kuzhambu

From the Sambar and Kuzhambu Series

 

Enhanced by Zemanta

About Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.
This entry was posted in 08 Late Winter, Indian, Kuzhambu, Oranges, VEGETARIAN and tagged , , , , , , , , , . Bookmark the permalink.

21 Responses to Orange, Lemon or Lime Kuzhambu, made with Peels only: A Recipe

  1. Pingback: July 2002. Ousback’s Grilled Pepper Relish. Delving into The Archives. | Heat in the Kitchen

  2. Pingback: August 28, 2011 – Afternoon and a Chilli Paste | Heat in the Kitchen

  3. Pingback: Sept, 2003. Chinese Red Date Herbal Tea. Rummaging in The Archives. | Heat in the Kitchen

  4. Pingback: Sept, 2003. Roast Tomato Fresh Chutney; Roast Tomato Dip. Foraging in The Archives | Heat in the Kitchen

  5. Pingback: December, 2012. Neyyum Parippum: Mashed Mung Dal with Ghee. | Heat in the Kitchen

  6. Pingback: January (flashback) 2013. Beetroot, Orange and Black Olive Salad. | Heat in the Kitchen

  7. Pingback: October 4th, 2011 – Spinach Pachadi | Heat in the Kitchen

  8. Pingback: Feb 11th 2013. On the Making of Sambar Powder | Heat in the Kitchen

  9. Pingback: February (just!), 2013. Aloo Baingan Wadi Ki Subzi, A Punjabi dish | Heat in the Kitchen

  10. Pingback: Feb 2013. Mung Bean Flour Dosa | Heat in the Kitchen

  11. Pingback: September, 2003. Fresh Mint and Radish Chutney. Hunting in The Archives. | Heat in the Kitchen

  12. Pingback: January 9th, 2012: Mung Beans and Soup: Pachai Payaru | Heat in the Kitchen

  13. Pingback: 21 April, 2013. Cold feet. Warm Heart. Chillies Drying. Making Quince Chutney. | Heat in the Kitchen

  14. Pingback: February, 2002. Saar/Rasam from Goa. From The Archives. | Heat in The Kitchen

  15. Pingback: 1998. Goan Bisibelebhath. From The Archives. | Heat in The Kitchen

  16. Pingback: Seasonal Cooking for October, Wherever You Are (Part 1) | A Life (Time) of Cooking

  17. Pingback: February, 2005. Fenugreek Kuzhambu (Jaffna – Sri Lanka – Style). From The Archives | Heat in The Kitchen

  18. Pingback: June 29th 2013. Green Chilli Kuzhambu from S. Meenakshi Ammal. | Heat in The Kitchen

  19. Pingback: August 10, 2013. On “Race” in Race Kuzhambu | Heat in The Kitchen

  20. Pingback: Cumquat and Pea Shoots Salad | A Life (Time) of Cooking

  21. Pingback: Grated Coconut Masala Kuzhambu – Thenga Aracha Kuzhambu: A Recipe from Meenakshi Ammal. | A Life (Time) of Cooking

Welcome! I hope you are enjoying what you see here. Thank you so much for your comment and your thoughts.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s