Kittale Sippe Gojju made of Orange peel is one of the winter delicacies of South India specially from Karnataka. It is bitter, sweet and spicy and tastes absolutely heavenly with hot steamed rice and ghee.
Because this is the season for oranges, we are left with lot of orange peel. Apart from using it for Face Scrub, Candied Orange peel or in Biscottis, I make Kittale Sippe Gojju. If you like trying local, authentic food, this is one gujju that you must try.
Ingredients
Peel of 6 to 7 Oranges
1 tsp – Mustard seeds
1 pinch – Asafoetida
2 to 3 – Dry red chillies
2 springs of curry leaves
1tsp – Turmeric powder
5 tsps – Rasam Powder
3 Tbsp – Jaggery Powder
Salt to taste
1/4 cup – Tamarind water
1/4 cup – Cooking oil (any oil of your choice)
Method
Wash the Orange peel really well. Chop them into really fine bits.
Boil the peel in water for about 5 mins strain it.
In a heavy pan heat oil. Add mustard seeds and let it crackle.
Add asafoetida, dry red chillies, curry leaves and let it crisp up.
Add the orange peel and sauté it till it starts turning brown on the edges.
Now add rasam powder, turmeric powder, salt and give it a good mix. Cover it and cook it for a couple of minutes.
Add tamarind water, cover and let it cook. Cook till the tamarind water is cooked and the peel has soaked most of it.
Add 1.5 cups of water and cook on low flame for about 30 to 40 mins. The peel should be soft and the water should have evaporated and the gujju should be nice and thick. Add another cup of water and repeat till the gravy is nice and thick.
Add jaggery and check for salt. At this stage you can add more rasam powder and adjust the spice.
Let the gujju simmer and thicken. My mom likes it a little watery and I like it a little thick. So you can choose to let it be gravy kind or a little thicker chutney consistency.
Let the gujju cool down before you put it in a jar and refrigerate.
Kittalesippe Gojju tastes bitter, sweet, spicy and it is great to have with hot rice and ghee or even with roti, dosa or idli.
- Peel of 6 to 7 Oranges
- 1 tsp - Mustard seeds
- 1 pinch - Asafoetida
- 2 to 3 - Dry red chillies
- 2 springs of curry leaves
- 1tsp - Turmeric powder
- 5 tsps - Rasam Powder
- 3 Tbsp - Jaggery Powder
- Salt to taste
- ¼ cup - Tamarind water
- ¼ cup - Cooking oil (any oil of your choice)
- Wash the Orange peel really well. Chop them into really fine bits.
- Boil the peel in water for about 5 mins strain it.
- In a heavy pan heat oil. Add mustard seeds and let it crackle.
- Add asafoetida, dry red chillies, curry leaves and let it crisp up.
- Add the orange peel and sauté it till it starts turning brown on the edges.
- Now add rasam powder, turmeric powder, salt and give it a good mix. Cover it and cook it for a couple of minutes.
- Add tamarind water, cover and let it cook. Cook till the tamarind water is cooked and the peel has soaked most of it.
- Add 1.5 cups of water and cook on low flame for about 30 to 40 mins. The peel should be soft and the water should have evaporated and the gujju should be nice and thick. Add another cup of water and repeat till the gravy is nice and thick.
- Add jaggery and check for salt. At this stage you can add more rasam powder and adjust the spice.
- Let the gujju simmer and thicken. My mom likes it a little watery and I like it a little thick. So you can choose to let it be gravy kind or a little thicker chutney consistency.
- Let the gujju cool down before you put it in a jar and refrigerate.
- Kittalesippe Gojju tastes bitter, sweet, spicy and it is great to have with hot rice and ghee or even with roti, dosa or idli.
Leave a Reply