Orange peel pachadi

Ingredients

Orange peel about 2 tbsp, after removing the white part under the skin, cut into thin slices

Tamarind juice thick 1 cup       green chilies 7-8 or as per taste       ginger cut fine 1 tbsp

Salt to taste        oil 2 tsp      mustard seeds 1 tsp      methi/ fenugreek seeds ½ tsp   

Hing/ asafetida  ¼ tsp        curry leaves little garlic 2-3 pearls ( optional)

Method

In a kadai/ pan, heat oil, add mustard seeds, once it crackles, add methi, hing, curry leaves cut fine, along with chilies, ginger, garlic, fry for a minute, add tamarind juice with little water salt & orange peel. Let it boil well & reduce slightly.

This goes well with kootu, i.e., lentils with vegetables.

to make it tasty, after removing from gas- add my special pdr.- 2 tbsp of coriander seeds, 4 red chilies & 2 tbsp of sesame seeds, all roasted & powdered coarsely together. You can make this more & store it in an air tight jar, as this can be used for when you make tamarind pachadi last, as it gives better flavour & also for pulikachal. You may need to add about 2tsp of this pdr last.

ps- sesame seeds, especially black one is a good source of calcium, more than the white one. so best is to use a combination of both when you make this pdr or when you make dosai milagai podi !