Mahali Kizhangu Thayir Urugaai | How to make Mahali Kizhangu Thayir Urugaai

By Neeru Srikanth  |  5th Jul 2016  |  
5.0 from 1 review Rate It!
  • Mahali Kizhangu Thayir Urugaai, How to make Mahali Kizhangu Thayir Urugaai
Mahali Kizhangu Thayir Urugaaiby Neeru Srikanth
  • Prep Time

    45

    mins
  • Cook Time

    48

    Hours
  • Serves

    25

    People

1

1





About Mahali Kizhangu Thayir Urugaai

Mahali Kizhangu Thayir Urugaai or Indian sarasaparilla yogurt pickle is a pickle which is made from the roots of Mahali. It is prepared in Tamilnadu and has its own medicinal benefits of blood purification

Mahali Kizhangu Thayir Urugaai is a popular aromatic and delicious dish. You can try making this amazing Mahali Kizhangu Thayir Urugaai in your kitchen. This recipe requires 45 minutes for preparation and 2880 minutes to cook. The Mahali Kizhangu Thayir Urugaai by Neeru Srikanth has detailed steps with pictures so you can easily learn how to cook Mahali Kizhangu Thayir Urugaai at home without any difficulty. Mahali Kizhangu Thayir Urugaai is enjoyed by everyone and can be served on special occasions. The flavours of the Mahali Kizhangu Thayir Urugaai would satiate your taste buds. You must try making Mahali Kizhangu Thayir Urugaai this weekend. Share your Mahali Kizhangu Thayir Urugaai cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Neeru Srikanth for inputs. In case you have any queries for Mahali Kizhangu Thayir Urugaai you can comment on the recipe page to connect with the Neeru Srikanth. You can also rate the Mahali Kizhangu Thayir Urugaai and give feedback.

Mahali Kizhangu Thayir Urugaai

Ingredients to make Mahali Kizhangu Thayir Urugaai

  • For marination and storing:
  • Mahali Kizhangu/Indian sarasaparilla – ¾ kg
  • Chili Powder – 2 tsp
  • turmeric powder - 1tsp
  • Salt – to taste
  • For Serving:
  • Yogurt – 3 tsp

How to make Mahali Kizhangu Thayir Urugaai

  1. Soak the Mahali in water as it would have mud in it. Wash it nicely.
  2. Remove any black parts of the root by chopping. These are rotten ones.We need to ideally identify while picking up but at times we can make out only while cutting.
  3. Peel the skin.
  4. Cut the Mahali in the middle and remove the thick stem like part which is found in the middle. This stem is very hard and cannot be consumed.
  5. Chop the mahali into small cubes.
  6. Add turmeric powder chili powder and salt and mix well. Leave it for 2 days in a closed container.
  7. Keep mixing it daily once for the first 2 days.
  8. Marinated pickle is ready. You may store it in an airtight container.
  9. For Consumption-
  10. For consuming take 2 spoons from the cut mahali and add 3 tsp of yogurt. Make this mix as and when needed. If it is not consumed within 3 or 4 days the yogurt might become sour. Hence it is good to make this mix once in 2 days.

Reviews for Mahali Kizhangu Thayir Urugaai (1)

Nandini Rathorea year ago

Can u please show us a pic of mahali
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