MAHALI KIZHANGU

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. 

NEEDED:

mahali kizhangu - 1 kg
Salt
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. )

STEP 3:

• 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.

Note:
Shake  r mix well once in a day .