Home / Indian / Easy Mahali Kizhangu Thayir Urugaai Recipe (Mahali Root Curd Pickle) Recipe
Easy Mahali Kizhangu Thayir Urugaai Recipe (Mahali Root Curd Pickle) Recipe
Appetizer

Easy Mahali Kizhangu Thayir Urugaai Recipe (Mahali Root Curd Pickle) Recipe

If you enjoy Easy Mahali Kizhangu Thayir Urugaai Recipe (Mahali Root Curd Pickle) Recipe cuisine, this Appetizer recipe is worth trying at home....

⏱️

30 Min Prep

🔥

15 Min Cook

🍽️

1 Servings

🥗

Vegetarian

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

Instructions

1
To begin making the Mahali Kizhangu Thayir Urugaai method, soak the mahali in liquid as it would have mud in it.
2
Wash it nicely.Remove any black parts by chopping.
3
We need to ideally identify while picking up but at times we can make out only while cutting.pare the skin.
4
Cut the Mahali from the middle and remove the thick stem like part which is found in the middle.
5
It is very hard and cannot be consumed.Chop the mahali into small cubes.
6
In a big mixing container, mix in turmeric ground mix, chilli ground mix, mustard seeds ground mix, curd, lemon extract and the required table salt.toss together everything well and leave it for 2 days in an airtight container.After 2 days, the pickle is ready to be consumed. offer Mahali Kizhangu Thayir Urugaai along with Curd Rice or Spinach and Coriander Dosa for a light lunch or dinner.

Recipe Information

Cuisine
Indian
Course
Appetizer
Diet
Vegetarian
Total Time
45 mins

Recipe Time chart

Preparation Time

30 mins

Cooking Time

15 mins

Total Time

45 mins
#indian #appetizer #vegetarian
Author

Master Chef

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