- Orange skin - 1 [ full ]
- Tamarind paste - 1 gooseberry size
- Jaggery powder - 3 tsp
- Red chillies - 5 to 6
- Mustard seeds - 1 tsp
- Turmeric powder - 1/2 tsp
- Asafoetida - 1/4 tsp
- Meethi seeds powder - 1/2 tsp [ dry roast and powder in mixer ]
- Mustard seeds powder - 1/2 tsp [ dry roast and powder in mixer ]
- Salt - As required
- Roasted seasame powder - 1 tsp
- Seasame oil - 2 to 3 tbsp
First chop the skin of orange. Then take one kadai and add some oil. When the oil becomes hot, add chillies to that. If the chillies become crisp, then add the chopped skin of orange. Fry for 5 minutes till it becomes soft. After 5 minutes, grind with tamarind, salt and jaggery in a mixer to a smooth paste. Then keep the same kadai in the gas and add the remaining oil. When the oil becomes hot, add mustard seeds. When the seeds pop, add asafoetida. Mix well. Then add ground paste along with turmeric, meethi seeds powder, mustard seeds powder and red chilli powder [ if required ]. Mix well and fry in a low flame till the oil gets separated from the thogayal. Before removing from the gas, add roast seasame powder to that and mix well.
It goes well with idli, dosa, roti and rice.
It has all type of taste like sweet, hot, sour and little bitter. Very tasty. You can store it for 15 days in fridge.