Authentic Magali Kizhangu Pickle Recipe (Tamil Nadu Style)
4 hours 30 minutes
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About Authentic Magali Kizhangu Pickle Recipe (Tamil Nadu Style)
Discover the vibrant flavors of Tamil Nadu with this authentic Magali Kizhangu Pickle recipe. A cherished Chettinad tradition, this pickle boasts a unique blend of earthy Magali Kizhangu (a type of root vegetable), tangy yogurt, zesty ginger, fiery red chilies, and a bright lemon finish. It's a simple yet deeply flavorful condiment, perfect for adding a spicy kick to any meal.This recipe guides you through each step, from preparing the Magali Kizhangu to creating the perfectly balanced spice paste. Learn the secrets to achieving that authentic Chettinad taste, making this pickle a true culinary masterpiece from the heart of South India. Whether you're a seasoned cook or a curious beginner, this recipe promises a delicious and rewarding experience.Serve this pickle as a flavorful accompaniment to dosa, idli, rice, or any dish you wish to elevate with its unique bold and aromatic profile. Impress your family and friends with this timeless Tamil Nadu delicacy!
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Recipe Time & More
Prep3 hours 30 minutes
Cook1 hour
Total4 hours 30 minutes
Ingredients
Magali Kizhangu Preparation
- 500 gm Magali Kizhangu also known as elephant foot yam. ensure it's fresh and firm.
- 1 Lemon for juicing
Spice Paste
- 10 Chilies adjust to your spice preference, red
- 50 gm Mustard Seeds rai
- 1 tsp Fenugreek Seeds methi dana
Other Ingredients
- 150 gm Ginger finely chopped; consider using both regular and mango ginger for a more complex flavor
- 5 Chilies finely chopped; adjust to your spice preference, green
- 1 cup Yogurt thick and full-fat yogurt is recommended.
- 2 tbsp Turmeric Powder haldi
- 1 tsp Salt or to taste
- 1 tbsp Oil for optional tempering. mustard oil is traditional.
Instructions
Prepare the Magali Kizhangu
- Wash and soak the Magali Kizhangu for at least 2 hours, or preferably overnight.
- Peel the Magali Kizhangu, remove the fibrous core, and finely chop.
- In a bowl, combine the chopped Magali Kizhangu with the juice of one lemon, salt, and finely chopped green chilies. Mix well and set aside for 2 days to marinate.
Make the Spice Paste
- Grind the red chilies, mustard seeds, and fenugreek seeds into a smooth paste using a blender or mortar and pestle.
Combine and Finish
- In a separate bowl, beat the yogurt until smooth. Add the ground spice paste and turmeric powder, mixing well.
- Gently fold in the marinated Magali Kizhangu mixture, ensuring everything is well combined.
- (Optional) Heat a small amount of oil in a pan and temper it with a pinch of mustard seeds. Add this tempering to the pickle for an enhanced flavor.
- The pickle is now ready to serve! Store it in an airtight container in the refrigerator for up to a week.
Recipe Notes
Expert Tips for the Best Magali Kizhangu Pickle
- For a spicier pickle, increase the number of red chilies. For a milder pickle, reduce them.
- Using a mix of regular and mango ginger adds depth of flavor. Mango ginger is milder and sweeter.
- Make sure to use thick, full-fat yogurt for the best texture and tang.
- Allowing the Magali Kizhangu to marinate for a longer period (up to 3 days) will enhance the flavors.
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Recipe Nutrition
Calories: 7kcalCarbohydrates: 2gSodium: 152mgSugar: 1g
Srividhya Ravikumar
Articles: 9
6 Comments
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I’m in love with this recipe already!
Perfect dish! Can’t wait to cook it.
This is exactly what I was looking for!
Absolutely delicious! Thanks for sharing.
I’m eager to make this recipe!
Hello Srividhya, Recently I interviewed Chef Kunal and he talked about Mahali kizhangu pickle. Is this the same recipe. If yes please do let me know. I am bit confused because of the name Mahali and Magali?