Peel the skin of the oranges after washing them well and chop to thin pieces. Peel the shallots and keep aside.
Heat the pan with Gingelly oil. Do the seasoning adding mustard, fenugreek seeds and the red chillies. Once they splutter well, fry the orange peel pieces and the shallots in the medium flame till the peels become dull in colour.
Now add the Curry leaves, Asafoetida powder and Sambar powder and fry for few seconds.
Now Pour in the Tamarind juice into the pan and add the salt, Turmeric powder and Jaggery. Allow them to boil well till the kuzhambu thickens and oil separates. Garnish with curry leaves.
This Vatha kuzhambu stays fresh even for two or three days.
By Ria Samuel