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Orange Peel Gojju | Orange Gojju | Gojju Recipes

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
 
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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
3.5.3226
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!

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