Orange Peel Gojju | Orange Gojju | Gojju Recipes

Bright coloured and flavourful, spicy orange peel gojju
01/20/2018 1:13:56 PM vindhyadesai

Orange Peel Gojju

A spicy mouth-watering gojju is always a welcome change from regular saaru or sambar. That is the reason a spicy gojju dish is a must on the menu for a festival or function. Gojjus cleanse the palate and aid in digestion as they have a good balance of all flavours. Take for instance this orange peels gojju, very flavourful, bitter, sour, spicy and sweet all at the same time.
Orange peels gojju along with haagalkayi gojju is one of my favourite gojjus. If you happen to buy organic oranges do try this orange peel gojju, no waste but extra taste 🙂 This orange peel gojju can be eaten with steamed hot white rice. This is also called orange pachadi and is famous in many parts of South India especially in Karnataka and Tamil Nadu.

Ensure to remove the pith and the white parts to avoid extra bitterness. It is important to saute the peels properly to remove the bitterness and only then it will amalgamate well with other ingredients. Try many more gojjus from FOI, apple gojju, pineapple gojju, haagalkayi gojju, tomato gojju, yellu gojju etc. Try other orange recipes from FOI, orange muffins, orange oat bars, orange marmalade.

Orange Peel Gojju | Orange Gojju | Gojju Recipes
 
Prep time
Cook time
Total time
 
Bright coloured and flavorful, spicy orange peel gojju
Author:
Recipe type: Lunch
Cuisine: Indian
Serves: 1 small bowl
Ingredients
  • 2 oranges
  • 1 Tbsp urad dal
  • 1 Tsp sesame
  • 7-8 menthya
  • 2 red chillies
  • ⅛ Cup desiccated coconut
  • 1 Tbsp oil
  • ½ Tsp mustard
  • A big pinch of hing
  • 1 broken red chilli
  • Few curry leaves
  • ¾ Cup water
  • ½ Tsp red chilli powder
  • 1 Tsp tamarind paste
  • 1 small piece jaggery
  • Salt to taste
Method
  1. Wash, wipe and halve the oranges
  2. Juice the oranges and remove the pith and white parts
  3. Finely chop the orange peels and keep aside
  4. Heat a small pan, dry roast, sesame, menthya and urad dal till light golden
  5. Drop in 2 red chillies and dry roast
  6. Add desiccated coconut and grind into a powder, keep aside
  7. Heat oil in a pan, add mustard and let them crackle
  8. Next add dry red chilli, hing and curry leaves and fry for a few seconds
  9. Next add orange peels and start sautéing
  10. After about 5 minutes, add the ground roasted powder and red chilli powder
  11. Mix well and next pour in orange juice and water
  12. Let it come to a light boil
  13. Sprinkle salt and mix well
  14. Add tamarind paste and jaggery
  15. Mix very well, let it boil for a few minutes until thick consistency is reached and you can see a glaze
  16. Serve with hot rice!
Notes
Adding red chilli powder is optional, I add it for the colour

Adjust tanginess or sweetness as per your taste by adjusting tamarind or jaggery accordingly

Sauté the peels properly to avoid any extra bitterness

Orange Peel Gojju Stepwise:
Wash, wipe and halve the oranges
Juice the oranges and remove the pith and white parts
Finely chop the orange peels and keep aside
Heat a small pan, dry roast, sesame, menthya and urad dal till light golden
Drop in 2 red chillies and dry roast
Add desiccated coconut and grind into a powder, keep aside
Heat oil in a pan, add mustard and let them crackle
Next add dry red chilli, hing and curry leaves and fry for a few seconds
Next add orange peels and start sautéing
After about 5 minutes, add the ground roasted powder and red chilli powder
Mix well and next pour in orange juice and water
Let it come to a light boil
Sprinkle salt and mix well
Add tamarind paste and jaggery
Mix very well, let it boil for a few minutes until thick consistency is reached and you can see a glaze
Serve with hot rice!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: