There are two ways of pickling this kizhangu. This method is done using fresh curd. This can be preserved for more than a year. This has a strong odour and some do not like this pickle. Even I did not like it while I was young. My grandma says that when I was a child, I will eat even green chillies raw, if bought by me. Probably because of that cradle nature of mine, I started liking it, while making pickles on my own. The english name for this is Sariba. This is an appetizer and blood purifier and has great medicinal values.
INGREDIENTS: (Courtesy: My mom)
Mahali kizhangu - 1 kg.
Salt - The secret of salt in pickling is mentioned in the method.
Dry red chillies - 15 (I used the round variety)
Mustard seeds - 1 tablespoon
Turmeric powder - 2 teaspoons or virali manjal - 1 piece
Fresh curd - 1 litre
CUTTING THE KIZHANGU: Cut it through the sides OR cut into two from centre. Discard the centre stem which will be very thick.
Select tender mahali kizhangu. Wash well.
Take a vessel of water. Peel the kizhangu and immerse in water to prevent discolouration. Now, cut the mahali kizhangu into small cubes through the sides. Discard the centre thick stem. Wash well again and also immerse the cut kizhangu in water.
Salt secret: Generally, I make pickles in the ratio 10:1. (Grandma's tips). (i.e.) 10 measures of cut kizhangu or maavadu or lime or whatever it is and 1 measure of salt. The pickle if done in this ratio will last long. However, the measures differ according to one's taste.
Beat curds. Grind together, mustard seeds, dry red chillies & turmeric to a fine paste using little water. Mix this to the beaten curd. Mix well.
Transfer the cut kizhangu to a bottle or ceramic jaadi, add the salt and the curd mixture. Mix well.
Shake/mix well once in a day. This will be ready by 2 days if the kizhangu is tender. This can be preserved even for a year.
VARIETY - 2
Transfer the kizhangu after cutting it as above, add salt, turmeric powder, ground red chilli paste and squeeze the juice of 8 lemons into it.