Mahali is a root vegetable. It has distinct flavor which is liked (and disliked) by many. This is the sour version of Mahali root where we are going to use lemon juice, lemon bits and green chillies.
Mahali is a root vegetable. It has a distinct flavor which many like (dislike) it. English version of this kizhangu is called Decalepis root 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.
Mahali Pickle is a delicious Pickle using Mahali root. I have already given the nutrition benefit of Mahali root in my other method for which we can refer to Mahali Root curd pickle. This is the sour version of Mahali root where we are going to use lemon juice, lemon bits and green chillies. Lets see how to make this delicious Mahali Root (Sarasaparilla) Sour Pickle (Mahali Kizhangu Pulippu Oorugaai Recipe) now…
We also make similar pickle using Mango Ginger (MaaInji). Refer the recipe of Maainji pickle here.
Mahali Root (Sarasaparilla) Sour Pickle | Mahali Kizhangu Pulippu Oorgaai Recipe
Course: Pickles
Cuisine: Indian, South Indian, Tamilnadu
Prep Time: 20 minutesminutes
Cook Time: 15 minutesminutes
Total Time: 35 minutesminutes
Servings: 350gms
Calories: 9.9kcal
Author: Sowmya Venkatachalam
Mahali is a root vegetable. It has distinct flavor which is liked (and disliked) by many. This is the sour version of Mahali root where we are going to use lemon juice, lemon bits and green chillies.
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.
Finely chop the root into small pieces and soak them in water till you are finished with chopping. This is to avoid de-colourisation of the root.
Now drain the water and take the chopped mahali root in a vessel. Add finely chopped green chillies, turmeric and salt. Sqeeze out juice of 4 lemons in a small bowl
Keep the lemon juice aside and finely chop the rest of the 4 lemons. Add the lemon bits along with lemon juice to the vessel containing chopped mahali and toss it well so the all the ingredients are mixed together nicely
Store this in a air-tight container and keep it aside for couple of days for the root to absorb all the lemon juice, salt and green chilli taste into it. Store it in an air-tight container and refrigerate it to have a long shelf life
After couple of days, we can serve this yummy mahali root sour pickle and relish with curd rice !!!
Nutritional Info
Nutrition Facts
Mahali Root (Sarasaparilla) Sour Pickle | Mahali Kizhangu Pulippu Oorgaai Recipe
Amount Per Serving (2 tbsp)
Calories 9.9Calories from Fat 1
% Daily Value*
Fat 0.1g0%
Sodium 333mg14%
Potassium 50mg1%
Carbohydrates 3g1%
Sugar 0.9g1%
Protein 0.3g1%
Vitamin A 100IU2%
Vitamin C 33.8mg41%
Calcium 20mg2%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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Method with step by step picture and instructions:
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.
Finely chop the root into small pieces and soak them in water till you are finished with chopping. This is to avoid de-colourisation of the root.
Now drain the water and take the chopped mahali root in a vessel. Add finely chopped green chillies, turmeric and salt. Squeeze out juice of 4 lemons in a small bowl
Keep the lemon juice aside and finely chop the rest of the 4 lemons. Add the lemon bits along with lemon juice to the vessel containing chopped mahali and toss it well so the all the ingredients are mixed together nicely
Store this in an air-tight container and keep it aside for couple of days for the root to absorb all the lemon juice, salt and green chili taste into it. Store it in an air-tight container and refrigerate it to have a long shelf life
After couple of days, we can serve this yummy mahali root sour pickle and relish with curd rice !!!
Mahali Root (Sarasaparilla) Sour Pickle | Mahali Kizhangu Pulippu Oorgaai Recipe
Hi, is this the same root which is mainly available in Mylapore, TN. Another form of its pickle which I have tasted is dippes in sour curd, mixed with spices
My grandmother used to grind mustard, red chillies, turmeric with sour curd and prepare the Mahali pickle. The mixture of the aroma of the Mahali with mustard is excellent…. Try it out folks.
There may be 2 ways why the pickle is bitter. One is the root itself is bitter .second thing is if you have added fenugreek powder that might also cause bitterness.
After knowing the health benefits of this root. im going to def buy this and make good use of it. thanks for sharing these wonderful healthy recipes.
do we need to wash it thoroughly twice or thrice with chunnambu water to avoid the cut of the mahani??
Hi Krishna, we can wash it in plain water itself. I have seen my mom washing the mahali in plain water only.
Hi, is this the same root which is mainly available in Mylapore, TN. Another form of its pickle which I have tasted is dippes in sour curd, mixed with spices
Exactly!. This is the same root that is commonly available in Mylapore near Kabaleshwara temple. Yes, the other version of the recipe (in sour curd) is also available in subbus kitchen (https://www.subbuskitchen.com/mahali-root-sarasaparilla-curd-pickle/)
My grandmother used to grind mustard, red chillies, turmeric with sour curd and prepare the Mahali pickle. The mixture of the aroma of the Mahali with mustard is excellent…. Try it out folks.
Sure thanks for sharing your way 😊
Hi
Why does my mahali pickle taste bitter, and what is the remedy pl
Why does my mahali pickle taste bitter
There may be 2 ways why the pickle is bitter. One is the root itself is bitter .second thing is if you have added fenugreek powder that might also cause bitterness.