This is my mom's mom's. And I used to look down on this del stuff. I'd tell her she was taking the 'use everything you can...it will be great' to a whole new level and make faces. But of course she was right. It was the bits and pieces that we'd normally throw away that made some of my best food memories of her. And now you know how the rasahalwa DNA made its way to uknowwho.
Ok story done...here's how you make
Orange rind - 4 of cut into slivers (get loose jacket oranges if you can.. Yes Ro those ones)
Jaggery - 1/2 cup
Kadi patta - curry leaves, karuvepilai, yeah those ones
Mustard seeds - 1 tsp
Methi seeds - 1tsp
Turmeric powder - I tsp
Red chilli powder - up to you
Hing - one dot umm... size of a whole black pepper
Oil - 2 tbsp
Heat oil in kadhai. Splutter the mustard, methi, hing, Kadi patta. Add orange rind slivers. Let it cook for 5. Add salt, turmeric, red chilli pow. Let it cook till it softens a bit. Add jaggery, 5 tbsp water and cover. So..here you can add a bit of tamarind concentrate if you want it tangy..Simmer until it becomes thick syrupy. Use your wisdom on the jaggery water heat ratio. Don't forget to switch off the stove. You can jar it. Tastes great with curdrice.
And hey..it's SP's birthday today.... and she was reminded of her mum's (not lazy:) cooking
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