CLICK ON THE PICTURE FOR MARGAZHI MONTH PRASADAM RECIPES

“The virtues of donations are great, because it helps the needy and at the same time it gives an opportunity to the donor to give the surplus to the people in need ” - Sama Veda

Find a recipe

Loading...

Tuesday, January 26, 2010

MAHALI KIZHANGU PICKLE


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.

METHOD:

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.

Here is the image of the kizhangu. Courtesy: indianetzone.com

28 comments:

  1. Hi Shanthi, Thanks for frequenting my blog and leaving your comments. It means a lot to me... You have a very nice space here...

    Thanks
    Roochi
    www.roochis.blogspot.com

    ReplyDelete
  2. Very unique pickle, have seen this kizhangu back home, but never had them...looks fantastic..

    ReplyDelete
  3. Something different and unique one,surely looks good...

    ReplyDelete
  4. Mahali kizhangu is my favourite pickle right from childhood. I have it in a large portion with thair sadam. I f I visit someone for lunch and if they have this pickle, I am the first one to grab it and have it.

    ReplyDelete
  5. My favourite pickle. I love it without curds as it retains the original flavour of the mahali kizhangu. Is it the season of this in Chennai now?I can imagine carts loads of this,Green pepper,maanga inji and narthanga available fresh during seasons. Missing Chennai :(:( Thnx for refreshing the pickle recipe :):)

    Chitchat

    ReplyDelete
  6. Just love the flavor of this kizhangu! I always go for the "vandi" or the liquid part with curd rice... :)

    ReplyDelete
  7. thanks for stoping at my blog and this is something new I learned here ..frankly I havent came acroos any such thing till now ..thank you for sharing..loved the rangoli put up by children...
    hugs and smile

    ReplyDelete
  8. A very unique pickle. I have never had this :) Looks really delicious.

    ReplyDelete
  9. this is a new pickle .....looks super...wanna try this soon

    ReplyDelete
  10. Missing this mahali oorugai since a long time. Never liked it as a child, but now I love it with thayir saadam. Even though I cannot make this pickle here in US, the picture itself reminds me of my patty's mahali pickle and makes my mouth water. Virtually having it. Thanks .

    ReplyDelete
  11. My hubby's fav pickle but we dont get here:-(

    ReplyDelete
  12. something very new to me,,nice recipe and nice post

    ReplyDelete
  13. Its completely a new recipe...Sounds yummy and great...

    ReplyDelete
  14. Looks good but sorry i really don't eat this veg.I mean don't like the smell.But my son loves this.

    ReplyDelete
  15. Hi I have awards for you pls collect it from my blog. rgds

    ReplyDelete
  16. Absolutely new to me,looks and sounds nice :)

    ReplyDelete
  17. Nice recipe Maami! I've never never eaten this in my life - I remember my mom used to make it at home and dad likes it - but like you, I never ate pickles! Even now, I don't eat pickles. But I'll try this sometime for the others in my place!

    ReplyDelete
  18. Pickle looks delicious. Never knew what to do that kilangu we get in T.Nagar, in Madras:)Thanks for the recipe.

    ReplyDelete
  19. This is a new pickle for me...sounds interesting!

    ReplyDelete
  20. Wow I love the smell and mahali pickle with curd rice.
    http://padhuskitchen.blogspot.com/

    ReplyDelete
  21. My Mom just loves this and me, not so much. It does have a strong flavor. Once again, a very traditional recipe.

    ReplyDelete
  22. The first time I heard about this pickle was after my wedding 5yrs back. I am not a big fan of the pickle but my husband is. I never thought that it will be something I would wanna try. But yours is very inspiring will surely try it sometime when I come to India.

    ReplyDelete
  23. Salt proportion is very useful. good guidance. thank u.

    ReplyDelete
  24. wonderful..thanks for your tips on salt

    ReplyDelete
  25. thank you very much, i also search few months,

    ReplyDelete
  26. Hi Shanthi madam, How are you? I think I saw your maahali kilangu photo in vikatan magazine. I suspect that it is yours. If not please ignore my comment. Thanks and regards, Viki
    http://www.vikatan.com/new/article.php?module=magazine&aid=94852#comments

    ReplyDelete

Thank you for your visit and valuable comments.