Sunday, October 9, 2011

Tangerine Peel Gothsu (Citrusy Sweet & Sour Sauce)

This amazing sweet and sour gothsu is particularly delicious served with pongal. You can also serve it as a side dish with poricha kuzhambu, molakootal, simple dal, or for dipping with pancake-like adai or dosa. Although this gothsu can be prepared with any orange, flavorful tangerines are my first choice.

About 2 cups


1 tsp oil
1-2 dry Red Chiles
1/4 tsp Brown Mustard Seeds
1 pinch Fenugreek seeds
1 small pinch Asafoetida
1 stem fresh Curry Leaves, minced
1-2 hot green chile, cored and minced
1 or 2 fresh Organic Tangerine
1 pinch Turmeric
1/2 tsp Sea Salt
1 tsp Tamarind concentrate paste
1 tsp Rice flour mixed in 1/4 water
2-3 Tbsp Jaggery or Brown Sugar


Use 2 tangerines especially if they are small. Scrub with a soft brush and wash them thoroughly; peel and finely chop with a sharp knife. Typically the flesh is not included in the gothsu; but I often do. If you like to include the flesh, separate the segments and dice the flesh removing any seeds and membranes.

Heat the oil in a small sauce pan and add the chiles along with both the mustard and fenugreek seeds; when they pop, stir in asafoetida.

Stir in the curry leaves, green chile, and tangerine peel pieces with the salt and turmeric; stir and cook until the peels soften, a couple of minutes.

Add 1 1/2 cups of water and bring to a boil; reduce heat and simmer covered until the tangerine is soft.

Add the jaggery/brown sugar and the tangerine flesh if using and bring to a boil and cook for a couple of minutes until the sauce is slightly reduced.

Stir in the rice and water slurry and cook until slightly thickened.

Remove from heat, cover and set aside for a few minutes.

Serve hot, warm, cold or at room temperature. Enjoy!!

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