Name: Tangy Orange Peel Thambuli
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2-3 People
Cuisine: Indian
Ingredients: 1 (peel only) Fresh Orange; 1/2 cup Grated Coconut; 1/2 cup Curd; 1/2 cup (for blending and adjusting consistency) Water; to taste Salt; 2 tsp Coconut Oil; 1/2 tsp Jeera/Cumin; 1/2 tsp Urad Dal; 2 (broken) Dried Red Chilli; 1 tsp Coconut Oil; 1/2 tsp Mustard Seeds; 1 (broken) Dried Red Chilli; 1 sprig Curry Leaves

Ready in

20 mins

Cuisine

Indian · South Indian

Prep Time

5 min

Cook Time

15 min

Serving

2-3 People

Calories / Serving

~150 kcal

Recipe by Bhusanur.cooking on YouTube

Recipe Summary

This recipe demonstrates how to make a unique and flavorful Tangy Orange Peel Thambuli, a traditional South Indian side dish. It involves roasting orange peels with spices and coconut, blending them with curd, and finishing with a simple tempering. This chilled, tangy, and aromatic dish pairs perfectly with steamed rice.

Adjust servings

Tap an ingredient to mark it ready0 of 13 ready

All Ingredients - Main Ingredients

Fresh Orange 1 (peel only)
Grated Coconut 1/2 cup
Curd 1/2 cup
Water 1/2 cup (for blending and adjusting consistency)
Salt to taste

All Ingredients - For Roasting

Coconut Oil 2 tsp
Jeera/Cumin 1/2 tsp
Urad Dal 1/2 tsp
Dried Red Chilli 2 (broken)

All Ingredients - For Tempering

Coconut Oil 1 tsp
Mustard Seeds 1/2 tsp
Dried Red Chilli 1 (broken)
Curry Leaves 1 sprig

Tools You'll Need

Pan
Blender
Peeler
Bowl

Spice level: MediumNoticeable kick but balanced.

From:Red chiliMustard

Don't have an ingredient? Try these swaps

No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.

⚠ Contains Allergens

dairy

Step-by-Step Instructions

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. for a few seconds. Add the chopped orange peel to the pan. Roast at low heat for , 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 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 , 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. for a few seconds until the curry leaves are crisp.

Step 6: Finish and Serve

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

Pro Tips

• Serve chilled for best taste.

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