How Nagpur orange peels elevate South Indian curry ‘Kuzhambu’ into a superfood

 

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Beyond its robust flavour, orange peel curry is a “powerhouse of nutrients”

According to Dr Anjana Kalia, Ayurvedic Doctor & Nutritionist at Bloom Clinix, orange peels are one of the most underused yet nutrient-dense parts of the fruit. She explains, “Properly cleaned and cooked orange peels are absolutely safe to eat. They contain fibre, vitamin C, flavonoids, and essential oils that support digestion and help reduce inflammation.”

Cooking the peels softens their fibres and removes bitterness, making them easy to digest, she adds.

Orange peels support digestion

Nagpur oranges are particularly rich in soluble and insoluble fibre. Dr Kalia notes that this fibre helps regulate bowel movements and supports beneficial gut bacteria—making orange peel Kuzhambu ideal for those struggling with constipation or sluggish digestion.

The peels also contain antioxidants such as hesperidin and naringin, along with vitamin C, which help reduce oxidative stress. “The antioxidants in orange peels strengthen the immune system and improve nutrient absorption,” says Dr Kalia. Regular consumption can gently enhance immunity without adding heavy calories.

Good for the gut

Unlike heavy curries loaded with oil, cream, or excessive spices, orange peel curry relies on minimal oil, natural jaggery, and light tamarind water, says Dr Kalia. She explains, “A lighter curry with minimal oil is easier for the liver and pancreas to process. The small amount of jaggery gives natural sweetness without sudden sugar spikes, and mild tamarind aids digestion without aggravating acidity.”

DISCLAIMER: This article is based on information from the public domain and/or the experts we spoke to.