Petitchef

Mahali kizhangu pickle

Main Dish
4 servings
10 min
Very Easy

Ingredients

Number of serving: 4
Mahali kizhangu - 1 kg.

Salt - The secret of salt in pickling is mentioned in the method.

Dry red chillies - 15

Mustard seeds - 1 tablespoon

Turmeric powder - 2 teaspoons or virali manjal - 1 piece

Fresh curd - 1 litre

Preparation

  • 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.
  • Beat curds. Grind together, mustard seeds, dry red chillies and 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.
  • 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.

Questions:






Rate this recipe:

Related recipes

Recipe Fava bean salad
Fava bean salad
4 servings
55 min
Very Easy
4 / 5
Recipe Caesar salad - the classic recipe
Caesar salad - the classic recipe
2 servings
1h5m
Very Easy
5 / 5
Recipe Instant mamidi avakai/ mango pickle
Instant mamidi avakai/ mango pickle
2 servings
45 min
Very Easy
Recipe Gongura pachadi (red sorrel leaves pickle)
Gongura pachadi (red sorrel leaves pickle)
4 servings
40 min
Very Easy

Recipes

Daily Menu

Receive daily menu: