Delicious orange peel raita which is great for any meal! It is an amazing accompaniment for any dish!
This week the blog assigned to me for Blog Hop Wednesday is Prat’s Corner and one look at Orange Peel Thambli recipe on her blog and I knew this orange peel raita is what I had to make.
Yes yes, we did it just last week but this time because of Diwali we are doing it a week earlier. Anyway, I absolutely love raitas of all kinds. In fact, raita is the form in which I like eating curd the best. Any where I see a new recipe of raita I have to try it out. And zest, well my love for zest is no secret to my blog readers.
Made this orange peel raita just 15 mins ago to be served tonight with dinner along with rasam, sambhar, potato arbi sabji and rice. It looks yum. I actually cheated a little and already ate a small helping of it and let me tell you, it tastes so divine!
After finishing cooking, being addicted to twitter, I tweeted about the menu and the orange peel raita created such a buzz. Lot of people asking me about it and so people, here it is easy and lovely addition to the meal.
And before we go further just look how lovely does the orange peel, coconut base of the raita looks!
Isn’t it really pretty looking. The trick to using zest it so ensure that you do not scrape the white pith of the orange or lemon. The peel actually tastes pretty good and it is only the white pith which is really bitter. If you are careful during the removal of zest, trust me, the taste and the smell of citrus zest is something you is so appetising!
Recipe – Orange Peel Raita (adapted from Prat’s Corner)
Quick Cooking : Orange Peel Raita
- 1/4 tbsp orange peel (Fresh washed and chopped)
- 2 tablespoons coconut grated (I used fresh but I think desiccated should work too)
- 1 tsp ghee
- 1 tsp jeera
- pinch cinnamon powder
- 1 cup curd (not watery but not the set variety) thin
- to taste salt
for the tempering
- 1 tsp mustard seeds
- handful curry leaves
- 2 red chilli dry
- 1 tsp oil
- Heat ghee and roast the jeera in that. After it turns a little brown, roast the coconut lightly and keep aside for cooling.
- Grind the above with the chopped orange peel coarsely.
- Beat the curd with salt lightly so that its smooth and mix it with the above mixture keep a tsp aside for garnishing.
- Heat oil in a small pan, add the mutard seeds, when they splutter add curry leaves and dry red chillies.
- Pour on the curd and serve chilled.