Name: Tangy Orange Peel Thambuli – South Indian Style
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 People
Cuisine: Indian
Ingredients: 1 (peel only) Fresh Orange; 1/2 cup Grated coconut; 1/2 cup Curd; 1/2 cup (plus water from drained jar) Water; to taste Salt; 2 tsp Oil (Coconut oil); 1/2 tsp Jeera/cumin; 1/2 tsp Urad Dal; 2, broken Dried Red chilli; 1 tsp Oil (Coconut oil); 1/2 tsp Mustard seeds; 1, broken Dried Red chilli; 1 sprig Curry leaves

Ready in

25 mins

Cuisine

Indian · South Indian

Prep Time

10 min

Cook Time

15 min

Serving

4 People

Calories / Serving

~180 kcal

Recipe by Bhusanur.Cooking on YouTube

Summary

This recipe features a unique and flavorful South Indian side dish for rice, made from orange peels, coconut, and curd. The orange peels are roasted with spices until crisp, then blended with fresh coconut and curd to create a tangy and aromatic paste, finished with a traditional tempering. Serve it chilled 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 (plus water from drained jar)
Salt to taste

All Ingredients - For Roasting

Oil (Coconut oil) 2 tsp
Jeera/cumin 1/2 tsp
Urad Dal 1/2 tsp
Dried Red chilli 2, broken

All Ingredients - For Tempering

Oil (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

DairyCoconut

Step-by-Step Instructions

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 for a few seconds. Then, add the chopped orange peel to the pan. Roast at low heat for , 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 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 , 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. for a few seconds until fragrant.

Step 6: Combine and Serve

Pour the prepared 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 rice.

Pro Tips

• 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.

Variations

• 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.

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Tangy Orange Peel Thambuli – South Indian Style