Considered a traditional delicacy commonly among Tamil Brahmins, this pickle is made from the roots of Makaliberu. This plant is enlisted as a critically endangered species and is under high level of protection. For Makaliberu pickle the roots are collected using sustainable practices by the tribal people, only from afforested sites outside the reserve forests.
It is a speciality among traditional pickles and considered to be a great appetizer.
Root of Decalepis hamiltoni, salt, turmeric, mustard, curds and chilli powder
Cooling agent, blood purifier, good for digestion, and cure for skin diseases
Typically enjoyed as a side dish with dishes like uppitu, dosa, pongal, mor kali and sambar rice. Small quantities of the pickle could also be mixed with fresh curd and had with the meal. Generally avoided during pregnancy and lactation.
Store in a cool, dry place. Keep away from moisture. Do not use the bottle directly for serving, take desired quantity in a serving bowl using a dry spoon only.