Wednesday, November 26, 2014


Mahali kizhangu ( SARIBA in English) has a great medicinal value. Its a GOOD APPETIZER and a BLOOD PURIFIER.
Many dont like this coz of its strong odour. 


mahali kizhangu - 1 kg
Green chilly or red chilly - 15
Mustard - 1 tbsp
Turmeric powder- 1 1/2 tsp
Fresh curd - 1 lr ( aprox)

STEP : 1
  • For making pickle select the tender ones.
  • Clean the mahali kizhangu in water , 4 to 5 times till its clean ..
  • Then peel the skin and drop inside a bowl of water to avoid decoloring.
  • Then cut from the sides and discard the center stem portion.
  • Then chop the kizhangu to small pieces, put inside s bowl of water.

STEP 2 :
  • beat the curd and add haldi to the curd .
  • Grin d mustard , red chilly adding water as required to a paste.
  • Then mix this to the beaten curd.
  • Mix well.
  • ( if using green chilly- slit , add directly to the curd, grind only mustard. )

  • Drain the water from the chopped kizhangu. 
  • Transfer it to a bottle or a ceramic jar.
  • Then add the curd mixer and salt .
  • Wix well and keep aside.
  • This will be ready in 2  - 3 days, if the kizhangu is tender.
  • Can keep this for a year.

Shake  r mix well once in a day .


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