Panang Kizhangu is called as sprouts of Asian palm in English. The panang Kizhangu season starts at November. It is a seasonal snack in India.
This panang kizhangu is nothing but the sprouts of Palm seeds.Usually each palm fruit will have three seeds and these seeds are planted in specially made soil nursery beds to grow. After 3 to 4 months the seeds starts to grow. These seedlings below the surface are lifted out. This is called panang kizhangu and is used in many ways. These are very fibrous and nutritious.
In Srilanka they make Odiyal flour from cooked and sundried panang kizhangu. Odiyal flour is starchy and is used to made vegetarian kool or non vegetarian kool. This is also used to make odiyal pittu which is a delicacy in Srilanka.
- Panang kizhangu/sprouts of asian palm – 5
- Salt – 2 tsp (optional)[Turmeric powder – 1/4 tsp (optional)
- Palm jaggery – a small piece (optional)
- Wash and cut the head and tail portion the sprouts of Asian palm.
- In a pressure cooker, place the panang kizhangu carefully. Add water, salt, turmeric powder and palm jaggery. Mix it well.
- Pressure cook it for 2 whistles in high flame and 7 whistles in low flame. Allow the pressure to release by itself.
- Allow it to cool.
- Peel the skin of the panang kizhangu.
- Make a slit in the tail portion of the panang kizhangu. Split them into two portions. Remove the thick stick like stem in the middle of the panang kizhangu.
- Cut them into small pieces and enjoy the fiber rich panang kilangu.
- As mentioned, salt, turmeric powder and palm jaggery are optional. A combination of any two or simply salt alone can be used.
- Wide pressure cooker suits well to fit the panang kizhangu. If it didn’t fit the pressure cooker, then cut them into two.
- More water should be added. The panang klizhangu should be fully or 3/4th immersed in the water to get cooked well and uniformly.