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Orange Vathakuzhambu | Oranges in spicy Tamarind sauce

Prep Time10 minutes
Cook Time20 minutes
Course: Main Course, Side Dish
Cuisine: Indian
Servings: 4
Author: ramyaanagu

Ingredients

  • Ingredients:
  • 1-2 tsp Tamarind paste or 1 cup of squeezed tamarind water
  • 3-5 Tbs Oil
  • 1 tsp Mustard seeds
  • 1 nos Orange - chopped
  • Peel of 1 orange. - chopped
  • 1-2 tsp Sambar powder
  • 2-3 green chillis
  • Salt to taste
  • 1 tsp of jaggary
  • Asafoetida
  • Turmeric
  • Curry leaves/karuveppelai

Instructions

  • In a heavy bottom pan add oil and add the mustard seeds, and let is splatter.
  • Now add in the turmeric powder, hing or Asafoetida and let it roast for few seconds.
  • Now add the slit or chopped green chilies and curry leaves to the oil and let this also roast for few seconds.
  • Then add the orange peal and the orange pulp and cook for a 5 minute or so.
  • At this point add in the sambar power and salt and give it nice stir and cook it for another 2-4 minutes.
  • Add in the tamarind paste and about 1- 1/2 cup of water ( adjust to the sourness of the tamarin also add the jaggery.
  • Let this mixture cook and boil till the mixture reduces to a good gravy consistency.
  • If  you are using the soaked, and squeezed tamarind water make sure to let it boil till the raw smell is completely gone.
  • Add the curry leaves in the end and turn off the heat.
  • Orange flavored vathalkizhambu is ready to be served with some Hot rice.

Notes

  • If you feel the gravy is too liquidy you can mix 1/2 tsp rice flour in water and add to the gravy and boil iy.
  • Make sure to add it and keep siting so no lumps are formed.
  • This will help thicken the gravy
  • I usually like to let the gravy simmer in low-med to thicken the gravy
  • Adding some sambar masala also helps but not if its too liquidy.