Orange Zest/Orange Skin Pachadi

                 Last week don't know how time flew away as my mom came to my home after 1.5 yrs.So was spending time with her and learning few recipes and tried few recipes.So for next few weeks i will be posting the recipes which my mom taught me.Since i was trying few recipes and spending time with my mom i was not able to visit many of the blogs which i will be doing from now.
               Now coming to the recipe the name sounds different na .Even the recipe is also interesting and believe me tastes good also.So here goes the recipe.

Ingredients :

Orange zest	From 1 orange
Garlic	15-20 pods
Shallots	20 nos
Tamrind pulp	4tbsp
Red Chillie poweder	1/2-3/4tsp
Jaggery	2-2 1/2 tsp
Salt	Req

Seasoning :

Oil	2 tbsp(app)
Mustard seeds	1/2 tsp
Channa dal	1 tsp
Urad dal	1/2 tsp
Red chillie(long variety)	3-4 nos
Asafoetida	1/4 tsp
Curry leaves	Req

Method :

1.Peel the orange and cut the skin into small pieces.

2.Now grind the skin/zest in the mixie once or twice in the pulse side.

3.Now take the zest/skin in a strainer and show in the running water .

4.Now wash with the hands nicely twice r thrice.Then squeeze it well so that the bitter taste of the zest will leave.

5.Now take a non stick/heavy bottomed pan and pour oil then do all the seasoning mentioned under the seasoning column.

6.Now add the shallots,garlic and orange zest and saute for few min's.Then add the tamarind pulp,jaggery,salt ,red chillie powder and little water and boil them.

7.Boil it nicely till the water is absorbed well and the shallots and garlic is well cooked.

8.Bring down to room temperature and refrigerate for 2 days.Then mix with hot rice and add gingelly oil to the rice and serve with appalams.Tastes heaven.

Notes :

1.Adjust the red chillie powder according to the taste.

2.Don't skip the grinding,washing and squeezing portion as it will reduce the bitter taste of the zest.

3.After adding the tamarind pulp allow it to boil well so that its good for 4-5days.

4.Should not have on the same day.