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🇮🇳
- 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)
Nutrition Facts
Per serving
Rate this recipe
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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🇮🇳
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)
About this recipe
A vegetarian Indian recipe with sarsaparilla (mahali root), red chilli powder, -/2 teaspoons turmeric powder (haldi). Ready in 45 min, serves 1.
Nutrition Facts
Per serving (1 serving)
Rate this recipe
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