### TranslatedIngredients: 1 kg Sarsaparilla (Mahali root),1 teaspoon Red Chilli powder,1-1/2 teaspoons Turmeric powder (Haldi),Salt - to taste,1 liter Curd (Dahi / Yogurt),1 Lemon - juiced,2 teaspoons Mustard seeds - ground to powder ### PrepTimeInMins: 30 ### CookTimeInMins: 15 ### TotalTimeInMins: 45 ### Servings: 1 ### Cuisine: Indian ### Course: Appetizer ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Mahali Kizhangu Thayir Urugaai recipe, soak the mahali in water as it would have mud in it. Wash it nicely.Remove any black parts by chopping. We need to ideally identify while picking up but at times we can make out only while cutting.Peel the skin. Cut the Mahali from the middle and remove the thick stem like part which is found in the middle. It is very hard and cannot be consumed.Chop the mahali into small cubes. In a big mixing bowl, add turmeric powder, chilli powder, mustard seeds powder, curd, lemon juice and the required salt.Mix everything well and leave it for 2 days in an airtight container.After 2 days, the pickle is ready to be consumed. Serve Mahali Kizhangu Thayir Urugaai along with Curd Rice or Spinach and Coriander Dosa for a light lunch or dinner.
