Orange Peel  From 2 Oranges    Green chilli  2-3    Tamarind Water 2 cups (thin extract)    Turmeric powder  1/2 tsp    Sambar powder   1 and 1/2 tsp    Jaggery 1/4 cup    Red chilli 1    Oil 2 tsp    Mustard Seeds 1/4 tsp    Asafoetida 1/4 tsp    Curry leaves few    Salt As needed
Method:
Take out the skin of 2 Oranges. Cut them into thin stripes. Cut the green chilies
In a pan add oil and throw in the mustard seeds,curry leaves, asafoetida and red chilli. Add the green chilies and the cut orange peel. Saute for a minute in medium flame.
Add the tamarind extract taken from small lemon sized tamarind. Add sambar powder, turmeric powder, jaggery and salt.
Allow this to boil in a medium flame. Let this mixture become a  semi thick gravy and the orange ppels would have cooked by now.
Switch off the flame. Transfer it to a serving bowl. This orange pachadi can be stored in a refrigerator for a  week. A best combo for curd rice too.
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