Ingredients

Orange peel ( kittale sippe)—1/3 cup

Hunase hannu ( tamarind//imli)—small lemon sized

Jaggery powder (Bella//gud)—2 to 3 tablespoon

Rasam powder ( saarina pudi )—1 teaspoon

Karibevu (curry leaves// kadipatta)—few

Ghee—1 teaspoon

Jeera ( jeerige//cumin seeds)—1 teaspoon

Turmeric powder ( arisina// haldi)—1/2 teaspoon

Asafoetida ( hing//ingu)—1/2 teaspoon

Salt—to taste

Water —3 to 4 cups

Method

Soak hunase hannu in hot water for 15 minutes.

Squeeze the juice.

Wash and chop the orange peels into small pieces.

Take a kadai or pan,add ghee,heat on medium flame,add in jeerige and hing.

Then add karibevu and chopped orange peels and fry on medium flame for 3 to 4 minutes.

Then add squeezed tamarind juice,jaggery powder and rasam powder and arisina.

Add one cup of water and let it boil 5 to 6 minutes.

Once boiled add rest of water and salt and let it come to boil.

Switch off the stove when its boiled well.

Tasty orange peel saaru is ready to serve.

Serve hot with hot rice.