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Mahali Pickle
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5 from 2 votes

Mahali Root (Sarasaparilla) Sour Pickle | Mahali Kizhangu Pulippu Oorgaai Recipe

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.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Pickles
Cuisine: Indian, South Indian, Tamilnadu
Servings: 350 gms
Calories: 9.9kcal
Author: Sowmya Venkatachalam


  • 350 gms Mahali root (Sarasaparilla)
  • 8 Lemon
  • 8 Green Chili
  • 1/4 Cup Salt
  • 1/2 tsp Turmeric Powder


  • 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 !!!


Serving: 2tbsp | Calories: 9.9kcal | Carbohydrates: 3g | Protein: 0.3g | Fat: 0.1g | Sodium: 333mg | Potassium: 50mg | Sugar: 0.9g | Vitamin A: 100IU | Vitamin C: 33.8mg | Calcium: 20mg | Iron: 0.4mg