P.J.
0
Mahali Kizhangu Pickle
Mahali Kizhangu plants are important for their medicinal values. The roots of this plant are considered as an appetizer and are used as blood-purifier. It has a sweet sour-like taste. In Ayurvedic medicine, the roots are used with the combination of some other medicinal plant parts and are used for the treatment of hemorrhage, gout, wounds, leprosy, anemia and jaundice. Usually it grows on the top of mountains on the Western ghats of our country. We can make pickles out of this and store it for quite a long period. This is a perfect side dish for curd rice. At the end of a heavy meal, two or three bits of this magali pickle helps in digestion.
Ingredients
1/2 kg Mahali kizhangu
2 ripe lemon ( squeeze the juice and cut into small pieces)
4 tsp of salt
1 tsp turmeric powder
10 to 15 green chillies ( to taste) (slit lengthwise and cut into small pieces)
1/2 liter curd
To grind
1 tsp of mustard seeds
10 nos of red chillies
Procedure
A careful selection of magali kizhangu has to be done, so that they are tender.
Wash them and peal of the skin.
Cut them into small pieces and remove the middle root of it.
Add the lemon juice, salt and small pieces of green chillies and lemon bits.
Let it soak for 2 to three days, till the magali bits gets bleached.
Make a fine powder of mustard seeds and red chillies, mix it with the curd and add it to the magali kizhangu.
We can keep this mix outside for a week, for the spices to be absorbed. Refrigerate in an air tight container ( either glass or edible plastic).
Tangy, tasty, spicy magali pickle is ready to be served with curd rice.
Magali Kizhangu Pickle | Indian Vegetarian Recipes | Anus Vegetarian Recipe Ideas : Indian Vegetarian Recipes | Anus Vegetarian Recipe Ideas
Mahali Kizhangu plants are important for their medicinal values. The roots of this plant are considered as an appetizer and are used as blood-purifier. It has a sweet sour-like taste. In Ayurvedic medicine, the roots are used with the combination of some other medicinal plant parts and are used for the treatment of hemorrhage, gout, wounds, leprosy, anemia and jaundice. Usually it grows on the top of mountains on the Western ghats of our country. We can make pickles out of this and store it for quite a long period. This is a perfect side dish for curd rice. At the end of a heavy meal, two or three bits of this magali pickle helps in digestion.
Ingredients
1/2 kg Mahali kizhangu
2 ripe lemon ( squeeze the juice and cut into small pieces)
4 tsp of salt
1 tsp turmeric powder
10 to 15 green chillies ( to taste) (slit lengthwise and cut into small pieces)
1/2 liter curd
To grind
1 tsp of mustard seeds
10 nos of red chillies
Procedure
A careful selection of magali kizhangu has to be done, so that they are tender.
Wash them and peal of the skin.
Cut them into small pieces and remove the middle root of it.
Add the lemon juice, salt and small pieces of green chillies and lemon bits.
Let it soak for 2 to three days, till the magali bits gets bleached.
Make a fine powder of mustard seeds and red chillies, mix it with the curd and add it to the magali kizhangu.
We can keep this mix outside for a week, for the spices to be absorbed. Refrigerate in an air tight container ( either glass or edible plastic).
Tangy, tasty, spicy magali pickle is ready to be served with curd rice.
Magali Kizhangu Pickle | Indian Vegetarian Recipes | Anus Vegetarian Recipe Ideas : Indian Vegetarian Recipes | Anus Vegetarian Recipe Ideas