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Mahali Kizhangu Pickle

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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.



magali-300x200.jpg





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 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.



magali-300x200.jpg





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

hi

thanks..this is my most favorite pickle...i bring everytime from chennai to USA. every year...the THANGAM PICKLES based on palakkad makes

tasty/yummy magali kizhangu pickle...my mother used to make in my home regularly some yrs back ....not any more...we buy

from stores now...CURD RICE WITH MAGALI KIZHANGU PICKLE... NOTHING MUCH COMBINATION..EVEN MAA VADU CAN'T MATCH IT...

very hard labore required to require to make this pickle....
 
The pickle that TBS Sir has mentioned could be kept for many months at normal room temperature.

Curd is not added. Since it is very hot, one packet will last for many months! :cool:
 
The pickle that TBS Sir has mentioned could be kept for many months at normal room temperature.

Curd is not added. Since it is very hot, one packet will last for many months! :cool:
[/QUOTE

hi

its very hot....we add curd in our home regularly.....we keep a packet for more than six months.....]
 
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