Kittale sippe ( orange peel) tambuli

 

Ingredients

Orange peel ( kittale sippe)—1 cup

Dry red chillies ( ona menasina kayi// lal mirch)—3 to 4

Jeera (jeerige // cumin seeds)—1 teaspoon 

Fresh grated coconut ( kayi turi // nariyal)—3/4 to 1 cup

Fresh thick curd ( mosaru// dahi)—2 cups 

Water— 1 cup

Salt— to taste

Ghee ( tuppa)—1 teaspoon 

Method 

Wash the orange peels and chop into small pieces.

Heat ghee in a pan or kadai,add in jeerige,red chillies and saute for a few seconds on medium flame.

Then add chopped orange peels,and fry for 3 to 4 minutes.

Remove from flame and keep it aside to cool completely.

Grind the above ingredients along with coconut,salt to a smooth paste ( chutney consistency)adding water little by little.

Transfer the mixture to a bowl.

Add curd and mix well together.

Now prepare for seasoning ( oggarane)

Take one tablespoon of ghee in a laddle or pan,once hot add one teaspoon of sasive ( mustard seeds// rai) ,jeera (jeerige// cumin seeds),1/2 teaspoon of asafoetida ( ingu //hing),few curry( karibevu//kadipatta ) leaves.

 When it crackles pour over tambuli and mix well.

Serve with hot rice.