Tangy Orange Peel Thambuli – South Indian Style

Step 1: Prepare the Orange Peel

Wash and wipe one fresh orange. Peel off the skin using a peeler. Do not discard the peel. Chop the orange peel into small, fine pieces and set aside.

Step 2: Roast Spices and Orange Peel

Heat 2 teaspoons of coconut oil in a pan. Add 1/2 teaspoon of jeera (cumin) and 1/2 teaspoon of urad dal. Roast them until they turn golden in color. Add 2 broken dried red chilies and sauté for a few seconds. Then, add the chopped orange peel to the pan. Roast at low heat for 8-10 minutes, or until the orange peel becomes crisp and slightly brown.

Step 3: Blend Ingredients

Allow the roasted mixture to cool down a little bit. Transfer the cooled mixture to a blender. Add 1/2 cup of grated coconut and a little water at a time. Blend it to a fine paste. Transfer this paste to a serving bowl. Rinse the blender jar with some water and add that water to the bowl as well.

Step 4: Add Curd and Adjust Consistency

Add 1/2 cup of curd to the blender and blend for 5-10 seconds until smooth. Pour the blended curd into the same bowl with the orange peel paste. Add an additional 1/2 cup of water and stir well to combine. Add salt to taste and stir again.

Step 5: Prepare Tempering

For tempering, heat 1 teaspoon of coconut oil in a small pan. Add 1/2 teaspoon of mustard seeds and allow them to splutter. Add 1 broken dried red chili and 1 sprig of curry leaves. Sauté for a few seconds until fragrant.

Step 6: Combine and Serve

Pour the prepared tempering over the orange peel and coconut curd mixture in the bowl. Mix it well. The Tangy Orange Peel Thambuli is ready. Serve it chilled with steamed rice.

• Ensure the orange peel is roasted until crisp for the best texture and flavor.

• Serve the thambuli chilled for a refreshing taste.

• Adjust the amount of dried red chilies to suit your spice preference.

• A pinch of asafoetida can be added during the roasting of spices for an enhanced aroma.

• For a richer taste, you can use full-fat curd.