Mahali Kizhangu Thayir Urugaai Recipe (Mahali Root Curd Pickle)

Steps

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