Mahali is a root vegetable. 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.
Decalepis root 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).
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| Mahali Root (Decalepis root) Curd Pickle Recipe | Magali Kizhangu Thayir Urgaai Recipe |
Preparation and Yield:
| Preparation time | 20 mins |
| Cooking Time | 20 mins |
| Yield | 250gms |
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| Mahali Root (Decalepis root) Curd Pickle Recipe | Magali Kizhangu Thayir Urgaai Recipe |
Ingredients:
| Mahali kizhangu** | 350gms |
| Sour Curd | 1.5 Cup* |
| Crystal Salt*** | ¼ Cup |
| Red Chilli | 10 |
| Mustard Seeds | ½ teaspoon |
| Turmeric Powder | ½ teaspoon |
*1 Cup = 250ml
** Mahali root should be tender.
*** We can also use normal salt
Method:
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- 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.
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- Finely chop the root into small pieces and soak them in water.
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- In a mixer take red chillies, mustard seeds and turmeric and grind it to a nice paste
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- In a broad vessel, take the sour curd. Add the ground spice paste to the sour curd. Mix everything well
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- Now drain the water from mahali and add it to a jar. In a mixer grind the crystal salt to a nice powder.
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- 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.
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- Serve this aromatic and spicy Mahali Curd Pickle (Mahali Kizhangu Thayir Urgaai) with curd rice and enjoy your food!!!
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| Mahali Root (Decalepis root) Curd Pickle Recipe | Magali Kizhangu Thayir Urgaai Recipe |
