Maahali kizhangu Raw material
- Appetite Stimulant & Digestive: Often used to improve appetite and aid in digestion.
- Blood Purifier: Traditionally utilized as a natural blood purifier.
- Nutritious: Rich in antioxidants that help combat free radicals.
Original price was: ₹499.00.₹299.00Current price is: ₹299.00.
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- Mahali Kizhangu Thairu Urugai (Curd Pickle): The roots are soaked in curd (yogurt) and fermented, giving them a creamy, tangy taste.
- Mahali Kizhangu Ennai Urugai (Oil Pickle): The roots are pickled in gingelly oil (sesame oil) with spices like red chilli powder and fenugreek.
- Dried Mahali Kizhangu: Raw roots dried for long-term storage or powdering.
- Ingredients: Fresh Mahali roots, curd or oil, red chili powder, salt, mustard seeds, asafoetida (perungayam), and occasionally raw lemon.
- Taste Profile: Extremely tangy, spicy, and fragrant, often regarded as a delicacy paired with curd rice.
- Storage: Best stored in dry, airtight containers (preferably glass jars) in a cool, dark place.
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Vadumanga (also known as Mavadu, Vadu Mangai, or Kanni Manga) is a traditional South Indian pickle made from whole, tender, raw baby mangoes. It is a highly popular seasonal delicacy, particularly in Tamil Nadu and Kerala, typically prepared during March and April
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- Appearance: Pods are small to medium (10–22 cm long) with a distinct, angular, square-like shape featuring four frilled or feathery sides.
- Colors: Pods range from vibrant green to dark purple-red or ivory, turning brown and fibrous as they mature.
- Flavor/Texture: Young pods are tender, crisp, and succulent, often compared to asparagus, green beans, or snow peas.
- Entirely Edible: Beyond the pods, the leaves (like spinach), flowers (in salads), tubers (nutty flavor), and seeds are all consumable.
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