Step 1: Prepare Orange Peel

Wash and wipe 1 fresh orange. Peel off the skin of the orange using a peeler. Don't throw the peel. Chop the orange peel into small pieces.

Step 2: Roast Spices and Orange Peel

Heat 2 teaspoons of coconut oil in a pan over medium-low heat. Add 1/2 teaspoon of jeera (cumin) and 1/2 teaspoon of urad dal to the hot oil. Roast until they turn golden in color. Break 2 dried red chilies and add them to the pan. Sauté for a few seconds. Add the chopped orange peel to the pan. Roast at low heat for 8-10 minutes, stirring occasionally, until the peels become crisp and slightly brown.

Step 3: Blend Ingredients

Remove the pan from heat and allow the roasted ingredients to cool down a little bit. Transfer the cooled roasted ingredients to a blender jar. Add 1/2 cup of grated coconut to the blender jar. Add a little water at a time and blend the mixture into a fine paste.

Step 4: Combine with Curd

Transfer the blended paste to a serving bowl. Rinse the blender jar with a little water and add that water to the bowl to get all the paste out. Add 1/2 cup of curd to the blender jar and blend for 5-10 seconds until smooth. Pour the blended curd into the same serving bowl. Add an additional 1/2 cup of water to the bowl and stir well to combine. Add salt to taste and stir thoroughly.

Step 5: Prepare Tempering

For tempering, heat 1 teaspoon of coconut oil in a small pan. Add 1/2 teaspoon of mustard seeds to the hot oil and allow them to splutter. Break 1 dried red chili and add it to the pan along with 1 sprig of curry leaves. Sauté for a few seconds until the curry leaves are crisp.

Step 6: Finish and Serve

Pour this tempering mixture over the orange peel and coconut curd mixture in the serving bowl. Mix well. Serve the Tangy Orange Peel Thambuli chilled with steamed rice.

• Serve chilled for best taste.