We are still in the mood of Chinese New Year Celebrations. Every year Oranges are flooded in the market. Oranges are exchanged whenever you wish and greet anyone. That is such a lovely gesture. I am sharing a delicious recipe with orange and it is called Orange Peel Gojju.

This week for our 182nd #Foodiemonday #Bloghop theme #Downmemorylane is suggested by our blogger friend Swati who blogs at . Check out her wonderful blog for some amazing recipes.Thank you Swati for the wonderful theme.

My Humble contribution for this week’s theme is Orange Peel Gojju that i learnt from my mom and is always very close to my heart. It makes me nostalgic everytime I make it.Me and my brother used to have a competition to have it. As oranges are in abundance , I decided to make this hot and sweet recipe.



  • Tamrind (Size of 1 Lemon)
  • Orange Peel (of 1 big Orange)
  • 1/2 Cup Grated Fresh Coconut
  • A Pinch of Hing
  • 4 Green Chillies
  • 1/2 Cup Jaggery
  • 1/2 Tsp Jeera Methi Powder / Cumin and Fenugreek Powder
  • 1 Tsp Rasam Powder
  • 1/2 Tsp Haldi / Turmeric
  • 8-10 Curry Leaves
  • 1/4 Tsp Mustard Seeds
  • 1/2 Tsp Channa Dal
  • 1/2 Tsp Urad dal
  • Salt to taste
  • 2 Tbsp Oil
  • 2 Dry Red Chillies


  • Soak tamrind for about 15 -20 mins. Grind grated coconut, soaked tamrind and green chillies to get a fine paste. Keep it aside.
  • Heat a wide bottom pan.
  • Add oil.
  • Once the oil is hot add channa dal, urad dal.Once it turns slightly brown add mustard seeds and dry red chillies.
  • As it splutters add the evenly cut orange peel and shallow fry for about 1-2 mins.
  • Once done add the coconut paste, one glass of water , salt and jaggery.
  • Allow it to simmer for about 3-4 mins.
  • Lastly add jeera methi powder and mix well. Garnish with fresh curry leaves and serve hot with Ragi Mudde , Hot Rice,phulkas.



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20 thoughts on “ORANGE PEEL GOJJU”

  1. are you from bangalore / Udupi side too , Preethi ! Amma makes it exactly the same way and my hsuband and elder kid are a huge fan of this gojju, especially made when oranges are in season… yummy, lipsmacking Gojju…

    1. Thank you Kalyani. I am from Bangalore though i have hardly stayed there. So glad to hear that your family loves Gojju.

  2. Such a flavourful dish, with oranges, tamarind and all the spices the recipe sounds so delish!! I am going to try this for sure and orange is my favourite fruit after mango..Beautifully captured..

  3. An indian version of a spicy marmalade like recipe. New to me but sounds really delicious. Don’t mind but Preethi the format of the recipe and method all in lines makes it confusing.

  4. I love the aroma of orange peel in my food. Ive made all kinds of recipes with it, and add it as zest to salads. As well as make salad dressings with lemon and orange juice. The gojju though, I have not come across before. I make another type of Tamilian kuzhambu with orange peel and tamarind extract, but I don’t add coconut in that gravy. The gojju is making my mouth water though, and I should try it out soon, maybe this week, when oranges are still fresh and plentiful.

  5. We have a slightly varied recipe for the orange peel gojju without coconut, slightly like a kara kozhambu. I wil try this one too.

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