Orange peel (kittale hannu sippe ) gojju

Ingredients

Orange peel ( kittale hannu sippe// santara chilka)—1 cup chopped finely
Coconut grated —1 cup  or dry coconut grated ( copra)
Tamarind soaked in water ( hunase hannu)—small lemon size
Jaggery ( bella //gud)—small achhu or 3 tablespoon
Salt to taste
Oil— 3 tablespoon
Curry leaves (karibevu//kadipatta)—few

For seasoning (oggarane)

Mustard seeds (sasive)-1 teaspoon 

Jeera (jeerige)—1 teaspoon 

Turmeric powder _1/2 teaspoon 

Asafoetida—1/2 teaspoon 

Curry leaves (karibevu//kadipatta)—few

ingredients For masala 

Channa dhal( kadale belle)—1 tablespoon 

Urad dhal (uddina belle)—1 tablespoon 

Jeera (jeerige//cumin seeds)—1 teaspoon 

Menthya seeds (fenugreek seeds//methi dana)—1/4 teaspoon 

White til ( yellu // gengelli)—1/2 teaspoon 

Red chillies —2 to 3  

Black pepper corns ( menasu kaalu)—5 to 6

Oil —1 teaspoon 

Method 

Fry the  ingredients given for masala on medium flame till  dhals turn brown.

Switch off the stove and keep it aside to cool.

Grind the cooled masala along with coconut to a smooth paste adding water  in a mixer jar.

Now for making gojju

Wash the orange peel.

Heat oil in a pan or kadai, once hot enough add mustard seeds,jeera,asafoetida,curry leaves,and turmeric powder .

Once done add  chopped orange peel  ,and fry for 7 to 8 minutes on medium flame.

Now add in squeezed  tamarind juice and jaggery powder and let it cook till peels turn soft.

Add in ground masala and salt and boil adding litter water.

This gojju should not be very thin ,but thick consistency.

Let it boil for 5 to 6 minutes or till done.

Turn of the heat.

 Now kittale hannu sippe gojju is ready to serve.

Serve with rice.

Note 

You can adjust the levels of jaggery according to your taste.

You can use dry coconut grated also.

You can also take 2 tablespoon of saarina pudi ( rasam powder) instead of frying masala.

It’s a sweet,sour tangy gojju .