Orange peel kuzhambu Recipe | Simple Vegetarian Method — Simple Dinner You Can Make Today

A South Indian staple brought to life with fresh spices, healthy ingredients and time-honoured technique. Wind down your evening with a hearty dinner that brings the whole family to the table.

Whether you're a seasoned home chef or a curious beginner, this Orange peel kuzhambu recipe is designed to deliver restaurant-quality results in your own kitchen. The step-by-step video above walks you through every technique — from preparation to plating — so you can cook with confidence.

The recipe uses 4 key ingredients including orange peels, tamarind, jaggery, mustard seeds. Each serving contains approximately 130 calories, with 3g of protein — making it a guilt-free addition to your diet.

Did you know? A zero-waste Tamil dish. Fun fact: The bitter orange peels are boiled and cooked in a tangy tamarind-jaggery gravy. The dish is vegan and gluten-free. Serve with rice. A traditional remedy for indigestion in villages, where citrus peels are sun-dried for year-round use. The tempering includes fenugreek for bitterness.