Yields: 4 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 20 Mins Total Time: 30 Mins

Orange is an immunity boosting fruit rich in Vitamin C. Orange peel is also beneficial with the presence of immense nutrients in them. The skin of Oranges have fibre and polyphenols that are great against many diseases. The limonene present in orange skin has ant-cancerous properties. Indian food as such make good use of the entire fruit or vegetable to its maximum. The peels of many vegetables are used to make chutneys and raithas. One such is this ORANGE PEEL PACHADI.

In South-India, the citron skins are used to make pachadi and they taste great. Similarly, Oranges are citrus fruits that have the natural sweet and tangy flavors making them to be included in cooking. Oranges are widely used in making cakes, tarts, jam and jellies, pilafs, curries and rasam. However, the peel/ skin of oranges are usually discarded. Henceforth, do not waste them , instead make this sweet and tangy pachadi that goes great with dal rice or a perfect match for curd rice.

The tanginess from the orange skin cooked on a tamarind broth along with red chilli powder and finished off with jaggery powder is a best dish to try out. Make this pachadi along with your comfort food and am sure you will love it.

For other pachadi/ raita recipes, links on the links : gongura pachadi, Beetroot Kalyana pachadi


0/11 Ingredients
Adjust Servings
  • Tempering Ingredients


0/5 Instructions
  • Heat a pan and add two teaspoons of oil in it. Add Mustard seeds, chopped green chili and curry leaves. Let them get roasted.
  • Add one fine of chopped orange peels and sauté for 2-3 mins.Add required salt to taste.
  • Add half a cup of tamarind juice to it along with turmeric powder and red chilli powder. Cover and cook for 5 mins until they are cooked and soft.
  • Open the lid and add quarter teaspoon of fenugreek powder in it.
  • Finish off with a teaspoon of jaggery powder and serve with dal rice or curd rice.


  • In this recipe, I have used tangerine oranges. You can also use cara cara oranges, navel oranges or any orange varieties except the mosambi.
  • You can also pressure cook the chopped orange peels for 2- 3 whistles and then proceed with the recipe.

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