Mahali is a root vegetable. English version of this kizhangu is called  Indian sarasaparilla and in Sanskrit it is Sariba. This mahali kizhangu has great medicinal values and it is a great appetizer and blood purifier. The root is used to make medicine.


Sarsaparilla is used for treating psoriasis and other skin diseases, rheumatoid arthritis (RA), and kidney disease; Athletes sometimes use sarsaparilla as a steroid for performance enhancement or bodybuilding.Chemicals in sarsaparilla might help decrease joint pain and itching, and might also reduce bacteria. We can make pickle using this nutrition rich root. There are 2 ways to make pickle using this root. First method is using curd and spice and 2nd method is using lemon and green chillies. This root has a strong aroma, many people have an aversion to this pickle. In my childhood days I used to close my nose and run away from the room where my mom used to chop this root to make pickle. But now I started liking the taste. In this recipe, I have shared the curd version of the Mahali Root Curd Pickle(Mahali Kizhangu Thayir Urgaai).
Mahali Root (Sarasaparilla) Curd Pickle Recipe | Magali Kizhangu Thayir Urgaai Recipe
Mahali Root (Sarasaparilla) Curd Pickle Recipe | Magali Kizhangu Thayir Urgaai Recipe

Preparation and Yield:
Preparation time20 mins
Cooking Time20 mins
Yield250gms

Mahali Root (Sarasaparilla) Curd Pickle Recipe | Magali Kizhangu Thayir Urgaai Recipe
Mahali Root (Sarasaparilla) Curd Pickle Recipe | Magali Kizhangu Thayir Urgaai Recipe

Ingredients:
Mahali kizhangu**350gms
Sour Curd1.5 Cup*
Crystal Salt***1/4 Cup
Red Chilli10
Mustard Seeds1/2 teaspoon
Turmeric Powder1/2 teaspoon

*1 Cup = 250ml
** Mahali root should be tender. 
*** We can also use normal salt
Method:

  1. Wash the Mahali kizhagu in water. Pat dry and then slit each root vertically into halves. Take out the hard vein inside it and discard.

  2. Finely chop the root into small pieces and soak them in water. 

  3. In a mixer take red chillies, mustard seeds and turmeric and grind it to a nice paste

  4. In a broad vessel, take the sour curd.  Add the ground spice paste to the sour curd. Mix everything well

  5. Now drain the water from mahali and add it to a jar. In a mixer grind the crystal salt to a nice powder.

  6. Add the powdered salt to the mahali pieces in the jar. Toss them well. Finally add the curd and spice mixture to the jar and give them a good stir. Let this sit aside for 3-4 days for the mahali kizhangu to absorb all the spice and curd. After 4 days, it will be ready to serve. We store this in a air-tight jar or container and refrigerate it and it will have long shelf life. As long as we are not using wet spoon this pickle will be good even for 3-4 months. 

  7. Serve this aromatic and spicy Mahali Curd Pickle (Mahali Kizhangu Thayir Urgaai) with curd rice and enjoy your food!!!
  8. Mahali Root (Sarasaparilla) Curd Pickle Recipe | Magali Kizhangu Thayir Urgaai Recipe
    Mahali Root (Sarasaparilla) Curd Pickle Recipe | Magali Kizhangu Thayir Urgaai Recipe

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  1. How long this pickle can be preserved??should we keep it in the refrigerator??

    ReplyDelete
    Replies
    1. Hi Padma, yes in todays pollution and climatic conditions, it would be better to refrigerate this pickle. As long as we don't use wet spoon, this has a longer shelf life

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    2. If prepared without the curd/ yoghurt and only with the condiment mentioned in recipe , the pickle will hold for couple of years refrigerated. When required the desired quantity can be taken and curd added.

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    3. It can be prepared with lime

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    4. It will be getting in september

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  2. Madam I recently made this pickle for the first time found it difficult buying the kizhangu. Can you please guide me on how to buy tender kizhangu.?

    ReplyDelete
  3. Dear Mami
    I love your recipes.Can you please post the recipe for green pepper corn(kurumilagu) pickle?Now is the season for kurumilagu.

    ReplyDelete
  4. Can we eat this pickle during pregnancy?

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