Orange Skin Stew | How to make Orange Skin Stew

By Krithika Chandrasekaran  |  12th Jul 2016  |  
5.0 from 1 review Rate It!
  • Orange Skin Stew, How to make Orange Skin Stew
  • Prep Time

    15

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

8

1





About Orange Skin Stew Recipe

Having one of those days when you have a sour taste in the mouth or don't feel like eating much? Try this stew.

Orange Skin Stew is a delicious dish which is enjoyed by the people of every age group. The recipe by Krithika Chandrasekaran teaches how to make Orange Skin Stew step by step in detail. This makes it easy to cook Orange Skin Stew in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Orange Skin Stew at home. This amazing and mouthwatering Orange Skin Stew takes 15 minutes for the preparation and 20 minutes for cooking. The aroma of this Orange Skin Stew is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Orange Skin Stew is a good option for you. The flavour of Orange Skin Stew is palatable and you will enjoy each and every bite of this. Try this Orange Skin Stew and impress your family and friends.

Orange Skin Stew

Ingredients to make Orange Skin Stew

  • Ripe Orange skin - 1/2 cup
  • Green chilies - 2 (medium)
  • Hing - 1/4 tsp
  • Oil - 1 tbsp
  • Salt to taste
  • Turmeric powder (Haldi) - 1/2 tsp
  • Tamarind - lemon size piece
  • Roasted fenugreek (methi) powder - 1/2 tsp
  • Jaggery - pea-size piece (optional)
  • For Tempering : Oil - 1 tsp
  • Mustard seeds (Rai) - 1 tsp

How to make Orange Skin Stew

  1. Gently scrape the excess fibre off the orange skin and chop them roughly into small pieces.
  2. Extract tamarind juice up to 1 1/2 cups. Keep aside.
  3. Heat 1 tbsp oil in a saucepan and add rai. Let crackle. Add slit green chilies and saute for a bit.
  4. Add the chopped orange skin, turmeric powder, hing and saute for 2-3 minutes.
  5. Pour the tamarind extract over this along with salt. Let simmer over medium flame till the orange bits are softer (approx about 10-12 minutes).
  6. Add a pea-size piece of jaggery and stir till it dissolves. This is an optional step, but the jaggery not only enhances the flavour of the orange but also mellows the spice of the chilies.
  7. If the consistency is too runny, dissolve 1 tsp rice flour in 2 tbsps water and add to the stew. Let simmer for about 5 minutes more.
  8. Once the stew thickens, add the roasted fenugreek powder and stir once. Remove from fire and serve as desired.

My Tip:

The methi seeds should only be lightly roasted, else they will turn the flavour of the stew sour.

Reviews for Orange Skin Stew (1)

Shereen Fatimaa year ago

need to try this..i love oranges in any form!
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