Orange Rind Pulikachal

Most of us are interested only in the insides of oranges and the outer skin usually gets the boot. This is one recipe which will make you save those peeled rind to make is tangy pickle. 

Ingredients

Orange rind -- Cut into small pieces -- 1.5 cups
Tamarind -- size of a large lemon
Green chillis -- 5 nos finely chopped
Hing -- 1/2 tsp
Chana dal-- 1 tbsp
Kadugu (mustard) -- 1 tsp
oil (sunflower/ gingelly) -- 3 tbsp
salt to taste 

Method

Soak the tamarind ball in a bowl of warm water for 10 minutes and then mash the ball well to get a bowl of tamarind water. In a kadai pour 2 tbsp oil and splutter mustard seeds, then add chana dal. When the dal begins to turn light brown put the green chillis and hing and sauté for a minute. To this add the tamarind juice and salt. Once the gravy starts to boil add the orange rind and cook well. Remove from flame, and add the remaining tbsp of oil and mix well. Cool and transfer to bottles and preserve in a refrigerator. This is good accompaniment for curd rice and if u are feeling adventurous try it with dosa or even chapathi. The sweetness of the orange combined with the tanginess of the tamarind and the spicy chilli will make you love it every time you eat it.