Mahali Kizhangu Thayir Urugaai Recipe (Mahali Root Curd Pickle)

Step 1: To begin making the Mahali Kizhangu Thayir Urugaai recipe, soak the mahali in water as it would have mud in it

Step 2: Wash it nicely

Step 3: Remove any black parts by chopping

Step 4: We need to ideally identify while picking up but at times we can make out only while cutting

Step 5: Peel the skin

Step 6: Cut the Mahali from the middle and remove the thick stem like part which is found in the middle

Step 7: It is very hard and cannot be consumed

Step 8: Chop the mahali into small cubes

Step 9: In a big mixing bowl, add turmeric powder, chilli powder, mustard seeds powder, curd, lemon juice and the required salt

Step 10: Mix everything well and leave it for 2 days in an airtight container

Step 11: After 2 days, the pickle is ready to be consumed

Step 12: Serve Mahali Kizhangu Thayir Urugaai along with Curd Rice or Spinach and Coriander Dosa for a light lunch or dinner