Monday, April 25, 2011

Orange Pazha Thol Gojju / Orangi Tholi Gojju / Orange Peels in Spicy Tamarind Sauce..

Orange peels are an excellent source of Vitamin C and is equally healthy as the fruit by itself. The peels are also known to have many medicinal properties.
Infact, we in our house love the peels more than the fruit :-). This kuzhambu is something my mother made on a regular basis when I was a kid and hmmm...thinking of  the aroma itself makes me drool!
I guess this gojju has its origin rooted in Karnataka, but it has become more of a Tambram dish in the recent days if I'm right!
It is just like any other vetha kuzhambu with slight variations. The bitterness of the peels, the tanginess of the tamarind, the spiciness of the chillies and the sweetness of the jaggery compliment each other so well.
Here is the recipe:


Mandarin Orange / Kamala Orange peels from one medium sized fruit

Tamarind- a small lemon sized ball

Oil- 3 Tbsp

Mustard seeds- 1 Tsp

Fenugreek seeds- 1/2 Tsp

Green chillies- about 6 nos. chopped finely (can be adjusted according to spice levels)

Rasam Powder- 1 Tsp (optional)
Hing- 1 Tsp

Turmeric- a pinch

Curry leaves- a few

Jaggery - 1 Tbsp


1.Soak the tamarind in hot water and extract the juice.

2.Wash the orange peels, pat them dry and roughly chop them into small pieces.

3.Heat oil in a pan and once hot, add the mustard seeds, fenugreek seeds, hing, green chillies and curry leaves.

4.Add the chopped orange peels with a little turmeric and saute for about 5-7 minutes till they are soft, cooked and turn light brown in color.

5.Pour in the diluted tamarind juice along with salt and let it boil well till the raw smell diffuses and the sauce begins to thicken and reduce.

6.Tip in the jaggery and allow it to cook for five more minutes and switch off the heat. Let sit for a few minutes with the lid on before serving.

7.Serve with hot steaming rice and any curry or kootu of your choice. Good accompiant for dosas and chappatis too.

Note: If you feel the sauce is not thick, just mix a tsp of rice flour in water and add it to the mixture and cook. The sauce will thicken in a few minutes.
Saute the peels till it cooked well and brown in color. If it is raw, it may taste very bitter.
Adding jaggery is very important as the sweetness of the jaggery neutralizes  the tangy taste of the tamarind and the spice from the chillies.
If the sauce has been cooked well and let to thicken, it can be stored in an air tight container and be refrigerated for upto 2 weeks.


  1. that's a mouthwatering kuzhambu...will surely try it out...

  2. I make pickle out of orange skin .Orange thol kuzhambu sounds very interesting

  3. delicious n your version Vidhya..
    check out mine sometime..
    Tasty Appetite