Wash and Remove the white fibre from inside the peels. Roughly tear into pieces.
Pressure cook the peels with very little water for 3 whistles.
Soak a lemon size of tamarind, 3 or 4 red chillies together.
Grind the cooked and cooled Orange peels, tamarind, chillies and required salt to a paste without adding water.
Take a pan and add 3 tbsp of gingelly oil and heat it.
Add a tsp each of Chana dal, udad dal and mustard seeds in that order.
Add perungaayam powder, red chilly pieces and curry leaves.
Add the ground paste and mix well and cook.
Add a big lump of jaggery. Keep stirring every now and then.
Let the mixture cook well till oil oozes out.
Enjoy with hot rice , curd rice or dosa/ idly.
It has a shelf life of about 4/5 days.
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