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Mahali Kizhangu Thayir Urugaai

Jul-05-2016
Neeru Srikanth
45 minutes
Prep Time
2880 minutes
Cook Time
25 People
Serves
Read Instructions Save For Later

ABOUT Mahali Kizhangu Thayir Urugaai RECIPE

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

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Tamil Nadu
  • Condiments
  • Healthy

Ingredients Serving: 25

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

Instructions

  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.

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Nandini Rathore
Jul-05-2016
Nandini Rathore   Jul-05-2016

Can u please show us a pic of mahali

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