India, the Punyabhoomi is home to great saints, myths, traditions, and culture. It is abundantly rich in holy and spiritual places whose practices rem...
This kuzhambu is ranked first among the kuzhambu varieties like kariveppilai kuzhambu, Milagu kuzhambu, etc., for its sweet and tangy taste. It is an age-old recipe followed by many generations (I am the third generation’s grandmother) for its medicinal qualities. Both the orange peel as well as the fruit helps us in numerous ways, including the revival of damaged cells in our body. This kuzhambu assists our body in releasing a protein that heals wounds and gives us smoother skin.
Kamala oranges : 3 in number
Mustard : 1 teaspoon
Fenugreek (methi) seeds : 1 teaspoon
Pigeon peas/Toor Dhal : 1 teaspoon
Asafoetida : 1 teaspoon
Red chilies : 1 teaspoon
Salt : 1 teaspoon (as per taste)
Jaggery : 2 tablespoon full
Sambar powder : 2 tablespoon full
Turmeric powder : 1 teaspoon
Gingelly oil : ¼ cup
Curry leaves : a handful
METHOD OF PREPARATION:
Begin by taking 3 ripe Kamala oranges and washing them thoroughly in warm water. Peel the skin and cut it into thin small square pieces. Remove the seeds inside the fruit and cut them into small cubes collecting the fruit juice.
Lit on the stove and keep a kadai on top. When your kadai is hot, pour half the quantity of gingelly oil mentioned above into the oil, and add mustard, methi seeds, Toor dhal, red chilies, and half the quantity of curry leaves. Add the cut orange peel pieces and cook them well on a low flame until the peel pieces become soft. Add the rest of the powdered ingredients to the orange peel. Ensure to mix this powder with the orange peel well.
Prepare 2 and 1/2 cups of tamarind water that has been previously soaked in hot water. Add the tamarind water and allow the ingredients to boil. Add cut orange cubes into the kuzhambu along with the juice. Let it simmer. Finally, add 2 tablespoons of jaggery and salt as per taste. Let the raw smell of tamarind blend with the orange peel and orange pieces to give the kuzhambu a unique tangy taste. Pour the rest of the gingelly oil into the kuzhambu, and lastly, finish off by garnishing with curry leaves.
We at Annalakshmi restaurant preserve these various age-old recipes from past generations to provide our guests with vegetarian dining that is truly a cultural experience.
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