IndianStarterVegetarian

Mahali Kizhangu Thayir Urugaai Recipe (Mahali Root Curd Pickle)

Name: Mahali Kizhangu Thayir Urugaai Recipe (Mahali Root Curd Pickle)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1 serving
Cuisine: Indian
Ingredients: 1 kg sarsaparilla (mahali root); 1 teaspoon red chilli powder; 1 -/2 teaspoons turmeric powder (haldi); salt - to taste; 1 liter curd (dahi / yogurt); 1 lemon - juiced; 2 teaspoons mustard seeds - ground to powder

A vegetarian Indian recipe with sarsaparilla (mahali root), red chilli powder, -/2 teaspoons turmeric powder (haldi). Ready in 45 min, serves 1.

Curated byAarav Mehta🇮🇳

Calories

445kcal

Estimated Cost

₹175-325

Carbs48g

Protein23g

Fats18g

Servings Scaler

Instructions

12 steps

1
To begin making the Mahali Kizhangu Thayir Urugaai recipe, soak the mahali in water as it would have mud in it
2
Wash it nicely
3
Remove any black parts by chopping
4
We need to ideally identify while picking up but at times we can make out only while cutting
5
Peel the skin
6
Cut the Mahali from the middle and remove the thick stem like part which is found in the middle
7
It is very hard and cannot be consumed
8
Chop the mahali into small cubes
9
In a big mixing bowl, add turmeric powder, chilli powder, mustard seeds powder, curd, lemon juice and the required salt
red chilli powder(1 teaspoon)-/2 teaspoons turmeric powder (haldi)(1)salt - to tasteliter curd (dahi / yogurt)(1)lemon - juiced(1)teaspoons mustard seeds - ground to powder(2)
10
Mix everything well and leave it for 2 days in an airtight container
11
After 2 days, the pickle is ready to be consumed
12
Serve Mahali Kizhangu Thayir Urugaai along with Curd Rice or Spinach and Coriander Dosa for a light lunch or dinner
liter curd (dahi / yogurt)(1)

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Recipe Source: archanaskitchen.com

IndianStarterVegetarian

Mahali Kizhangu Thayir Urugaai Recipe (Mahali Root Curd Pickle)

A vegetarian Indian recipe with sarsaparilla (mahali root), red chilli powder, -/2 teaspoons turmeric powder (haldi). Ready in 45 min, serves 1.

Curated byAarav Mehta🇮🇳

Cook Time45 min

Calories

445kcal

Est. Cost₹175-₹325

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

48g(43%)

Protein

23g(21%)

Fats

18g(36%)

Interactive Servings Scaler

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Directions

12 steps

1
To begin making the Mahali Kizhangu Thayir Urugaai recipe, soak the mahali in water as it would have mud in it
2
Wash it nicely
3
Remove any black parts by chopping
4
We need to ideally identify while picking up but at times we can make out only while cutting
5
Peel the skin
6
Cut the Mahali from the middle and remove the thick stem like part which is found in the middle
7
It is very hard and cannot be consumed
8
Chop the mahali into small cubes
9
In a big mixing bowl, add turmeric powder, chilli powder, mustard seeds powder, curd, lemon juice and the required salt
red chilli powder(1 teaspoon)-/2 teaspoons turmeric powder (haldi)(1)salt - to tasteliter curd (dahi / yogurt)(1)lemon - juiced(1)teaspoons mustard seeds - ground to powder(2)
10
Mix everything well and leave it for 2 days in an airtight container
11
After 2 days, the pickle is ready to be consumed
12
Serve Mahali Kizhangu Thayir Urugaai along with Curd Rice or Spinach and Coriander Dosa for a light lunch or dinner
liter curd (dahi / yogurt)(1)