Mahali Kizhangu Thayir Urugaai Recipe (Mahali Root Curd Pickle)

Sarsaparilla root pickle in spiced curds

Neeru Srikanth
Mahali Kizhangu Thayir Urugaai Recipe (Mahali Root Curd Pickle)
427 ratings.

Mahali Urugai or Indian Sarasaparilla is a root pickle. Mahali is known for its smell and blood purification properties. The strong aroma of mahali is either liked very much or totally disliked by people. There is no intermediate like or dislike of the aroma. I simply love smell and like the taste of the pickle. This is a zero oil pickle and apart from blood purification benefits it is used for treating skin and kidney diseases.

Serve Mahali Kizhangu Thayir Urugaai along with Curd Rice or Spinach and Coriander Dosa for a light lunch or dinner.

If you like this recipe, you can also try other Pickle recipes such as

  1. Mango Pickle Recipe
  2. Spicy And Tangy Avakkai Pickle With Turmeric
  3. Mustard Green Chilli Pickle

Cuisine: Indian
Course: Appetizer
Diet: Vegetarian
Equipments Used: Glass Mixing Bowl
Prep in

30 M

Cooks in

15 M

Total in

45 M

Makes:

1 kg

Ingredients

  • 1 kg Sarsaparilla (Mahali root)
  • 1 teaspoon Red chilli powder
  • 1-1/2 teaspoons Turmeric powder (Haldi)
  • Salt , to taste
  • 1 liter Curd (Dahi / Yogurt)
  • 1 Lemon , juiced
  • 2 teaspoons Mustard seeds , ground to powder

How to make Mahali Kizhangu Thayir Urugaai Recipe (Mahali Root Curd Pickle)

  1. To begin making the Mahali Kizhangu Thayir Urugaai recipe, soak the mahali in water as it would have mud in it. Wash it nicely.

  2. Remove any black parts by chopping. We need to ideally identify while picking up but at times we can make out only while cutting.

  3. Peel the skin. Cut the Mahali from the middle and remove the thick stem like part which is found in the middle. It is very hard and cannot be consumed.

  4. Chop the mahali into small cubes. In a big mixing bowl, add turmeric powder, chilli powder, mustard seeds powder, curd, lemon juice and the required salt.

  5. Mix everything well and leave it for 2 days in an airtight container.

  6. After 2 days, the pickle is ready to be consumed. Serve Mahali Kizhangu Thayir Urugaai along with Curd Rice or Spinach and Coriander Dosa for a light lunch or dinner.

Neeru Srikanth

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Last Modified On Monday, 20 February 2017 15:24
     
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