This unusual dish is made from the juicy peel of Indian oranges and powdered sesame seeds.
Orange peel pachadi can be made easily and served with rice, or as a chutney/dip.
Peel of orange, fresh – 4-5 oranges
Tamarind – a lemon-sized ball
Chilli powder – 2 tsp
Mustard seeds – 1 tsp
Black gram – 1 tsp
Bengal gram – 1 tsp
Sesame seeds, roasted and powdered – 2 tbsp
Oil – 2 tsp
Turmeric powder – 1/2 tsp
Salt – to taste
Jaggery – to taste
Add oil in a kadai and sputter the mustard seeds.
Add the grams and fry.
To this, add the chopped orange peel and medium roast in oil, till tender.
Soak tamarind in water to make thin pulp.
Filter and pour the pulp into the orange peel.
Add salt and turmeric powder and bring to a boil. Cook till most of the water evaporates and the mixture becomes thick.
Add chilli powder, simmer for two minutes and remove from fire. Add salt or jaggery as required.
Add the roasted and powdered sesame to the mixture, stir well and keep for a day.
Serve with rice or with dosa, or chappathi.