Orange Peel Pickle / Orange Thol Urugai

HI

We can all  the vegetables shops stock the different varieties
of Oranges. I have seen my sister making this often and I tried it today with
some variations to her recipe.

INGREDIENTS

PREPARATION

Cut the orange peel into small cubes

Soak the tamarind in 1 cup of warm water for ½ hour.
Squeeze well and take out the extract. Keep it aside

Heat the oil in a pan. Once it is heated add the
mustard seeds. When it starts to crackle, add asafoetida and the cut orange
peel and saute for few minutes till it begins to shrink.

Now add the turmeric powder and chilli powder and
mix well.

Pour the tamarind extract and salt and cook in a
medium flame for 5 minutes

Now add the jiggery and continue to cook till it
starts to come together without much water.

Add the fenugreek powder, mix well and switch off
the fire.

Best served with curd  rice.