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I suppose you are looking for mahali kazhangu cut into small bits and preserved in salt and mirchi powder. Later according to requirements it is soaked in curd and had along with "thayir/more sadam".
To cut the kazhangu is indeed painstaking as I would attest having to do it yesterday.

I don't know if it is prepared in oil like a mangai thokku or other orugais.

With regards,
Swami

[QUOTE="SwamiTaBra, post: 64133"] I suppose you are looking for mahali kazhangu cut into small bits and preserved in salt and mirchi powder. Later according to requirements it is soaked in curd and had along with "thayir/more sadam". To cut the kazhangu is indeed painstaking as I would attest having to do it yesterday. I don't know if it is prepared in oil like a mangai thokku or other orugais. With regards, Swami [/QUOTE]

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