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.
Servings: 350 gms
Calories: 9.9kcal
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.
Print Recipe
Ingredients
- 350 gms Mahali root (Sarasaparilla)
- 8 Lemon
- 8 Green Chili
- ¼ Cup Salt
- ½ teaspoon Turmeric Powder
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. 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 9.9
Calories 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 !!!
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| Mahali Root (Sarasaparilla) Sour Pickle | Mahali Kizhangu Pulippu Oorgaai Recipe |
