Orange Peel Thokku – A Zingy, Zero-Waste Condiment
There’s something special about using every part of an ingredient. For me, citrus always meant summer afternoons and steel tiffin boxes.
I notoriously traded away my South Indian lunch in school—usually for colour pens I didn’t need. I was that child: impossible to feed. But pickles? They intrigued me. Sharp, salty little secrets tucked into lunchbox corners. And orange—my favourite fruit, not because I loved eating it, but because it was fun to play with. The peel? Perfect for squeezing into a classmate’s eye before running for your life.
This orange peel thokku is part nostalgia, part mischief, and all flavour.
Thokkūs sit between pickle and chutney—spicy, tangy, slow-cooked with oil and tamarind. They’re thāli essentials: touch-and-go flavour bursts that cut through richness, cleanse the palate, and keep the meal lively.
Here’s how to make it:
1. Wash & Prep
Take the peels from 3–4 oranges (preferably organic), wash them thoroughly, and chop them into small pieces.
2. Temper & Sauté
Heat 2 tbsp sesame oil in a pan.
Add:
• 1 tsp urad dal
• 2–3 dry red chillies
• 1 sprig curry leaves
Let them sizzle. Add the chopped peels along with:
• 1/4 tsp turmeric powder
• Salt to taste
• A pinch of asafoetida (hing)
Sauté on medium heat until the peels soften—about 8–10 minutes.
3. Flavour Boost
Stir in:
• 1 tsp red chilli powder
• 1 tbsp tamarind paste (or a small lemon-sized ball soaked and pulp extracted)
• 1 tbsp grated jaggery
Let everything simmer for another 5–7 minutes, till the mixture thickens and melds together.
4. Grind & Finish
Allow to cool slightly, then grind to a coarse paste—not too smooth, you want texture!
Serve this thokku with hot rice and ghee, alongside dosa, or even on a cheese board with crackers. It stores well in the fridge for up to 10 days, and longer if topped with a bit of oil.
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