Mahali Root (Sarasaparilla) Sour Pickle | Mahali Kizhangu Pulippu Oorgaai Recipe | Subbus Kitchen

This is another method of making delicious Pickle using Mahali root. I have already given the nutrition benefit of Mahali root in my other method for which we can refer to Mahali Root curd pickle. This is the sour version of Mahali root where we are going to use lemon juice, lemon bits and green chillies. Lets see how to make this delicious Mahali Root (Sarasaparilla) Sour Pickle (Mahali Kizhangu Pulippu Oorgaai Recipe) now...

Mahali Root (Sarasaparilla) Sour Pickle | Mahali Kizhangu Pulippu Oorgaai Recipe

Preparation and Yield:
Preparation time 20 mins
Cooking Time 15 mins
Yield 200gms

Mahali Root (Sarasaparilla) Sour Pickle | Mahali Kizhangu Pulippu Oorgaai Recipe
Ingredients:
Mahali root (Sarasaparilla) 350gms
Lemon 8
Green Chilli 8
Salt 1/4 Cup
Turmeric Powder 1/2 teaspoon

Method:

Wash the Mahali kizhagu in water. Pat dry and then slit each root vertically into halves. Take out the hard vein inside it and discard.

Finely chop the root into small pieces and soak them in water till you are finished with chopping. This is to avoid de-colourisation of the root.

Now drain the water and take the chopped mahali root in a vessel. Add finely chopped green chillies, turmeric and salt. Sqeeze out juice of 4 lemons in a small bowl

Keep the lemon juice aside and finely chop the rest of the 4 lemons. Add the lemon bits along with lemon juice to the vessel containing chopped mahali and toss it well so the all the ingredients are mixed together nicely

Store this in a air-tight container and keep it aside for couple of days for the root to absorb all the lemon juice, salt and green chilli taste into it. Store it in an air-tight container and refrigerate it to have a long shelf life

After couple of days, we can serve this yummy mahali root sour pickle and relish with curd rice !!!

Mahali Root (Sarasaparilla) Sour Pickle | Mahali Kizhangu Pulippu Oorgaai Recipe