Indian Root Vegetable - Panang kizhangu/Palmyra sprout/Odiyal/Thegalu- (GLOSSARY) - What is palmyra sprout/panang kizhangu?, Flavour and Culinary uses of palmyra sprout/panang kizhangu in Indian cooking, How to purchase and store Palmyra sprout/Panang kizhangu?

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Pana Kilangu Images/Palmyra Sprout Uses/Panangkilangu/Panam Kilangu/Tender Palm Shoots/Palm Sprout/Palmyra Sprout/Pana Kilangu/Panam Kizhangu/Odiyal Kilangu Uses

Palmyra Sprout

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PALMYRA SPROUT/PANANG KIZHANGU

Palmyra sprout/Panang kizhangu is a tuber-like vegetable obtained from the Palmyra Palm Tree/Panai Maram.

DETAILS REGARDING PALMYRA PALM TREE/PANAI MARAM

Borassus Flabellifer, commonly known as PALMYRA PALM TREE, TODDY PALM TREE, ICE-APPLE TREE or WINE PALM TREE in English, TAAD or TAL in Hindi, PANAI MARAM in Tamil. It is a robust (strong and healthy) plant in the botanical family of ARECACEAE.

Palmyra palm tree is native to the Indian subcontinent (especially in South India). There is nearly 8.60 crore of Palmyra Palm Trees in India, of which 5.2 crore are in Tamilnadu. In fact, Palmyra Palm Tree/Panai Maram is the state tree of Tamilnadu. Panai Maram/Palmyra palm tree was the totem of Tamil tribes and that is why it is recognized as the state tree of Tamilnadu.

In Tamil culture, the Palmyra palm tree/Panai Maram is revered as “KARPAGA VRIKSHAM” as every part of it right from the Embryo shoot (Palmyra sprout/Panang kizhangu), Fruit, Trunk, Leaves, and Roots are used by humans for several purposes. This also made it to be chosen as the state tree of Tamilnadu.

This article explains everything about the Palmyra palm tree/Panang kizhangu including its Flavour, Culinary uses and Buying and Storage ideas.

Palmyra Sprout

DETAILS REGARDING PALMYRA SPROUT/PANANG KIZHANGU

Palmyra Sprout/Panang kizhangu is an edible tuber-like vegetable obtained from the Palmyra Palm Tree/Panai Maram. It is cultivated from the Palmyra palm seeds (Panai Maram Kottai). The palm seed is placed close to each other on the knee-length raised soil bed and is covered with a single layer of soil and watered regularly. Within 4-5 months, palmyra sprout/panang kizhangu will germinate and they are carefully harvested from the soil. The palmyra sprout/panang kizhangu is harvested before the first leaf appears for the best quality.

APPEARANCE OF PALMYRA SPROUT/PANANG KIZHANGU

Panang Kizhangu/Palmyra sprout is a long, cone-like tuber, and completely covered with dry skin. The skin is removed before or after cooking. The edible part of the palmyra sprout/panang kizhangu is a yellowish-coloured, fibrous, hard, and chewy vegetable.

FEW INDIAN REGIONAL OR VERNACULAR NAMES OF PALMYRA SPROUT

Tamil name – Pana Kilangu/Panam Kizhangu/Panang Kizhangu.

Telugu name – Thegalu/Gaygulu/Gengulu.

Bihari name – Tarpan.

Sinhala name – Odiyal Kilangu.

FLAVOUR OF PANANG KIZHANGU/PALMYRA SPROUT

Panang kizhangu/Palmyra sprout is either boiled or roasted on the fire. The boiled palmyra sprout/panang kizhangu has a combination of bland, sweet and mildly bitter tastes with a woody aroma. It also gives you a chewy texture due to its high fibre content.

Palmyra Sprout

INDIAN CULINARY USES OF PALMYRA SPROUT/PANANG KIZHANGU

As I mentioned earlier in this article, Palmyra Palm Tree is the state tree of Tamilnadu. It is extensively grown along the roads, and agricultural fields to mark boundaries and coast lanes. All parts of the tree are economically useful. Each part of the tree is used differently and is also available in various seasons.

FOR EXAMPLE

ICE-APPLE/NUNGU is available from March to June.

PALMYRA SPROUTS/PANANG KIZHANGU is available in the months of late December to March.

USES OF PANANG KIZHANGU/PALMYRA SPROUT

Panang kizhangu/Palmyra sprout is a popular seasonal ingredient that is favourably eaten as a SNACK. It is either boiled or roasted on the fire.

The boiled or roasted panang kizhangu is a popular seasonal snack variety, which is sold outside schools, textile shops, street corner shops, and also in various public places.

Boiled Panang Kizhangu/Boiled Palmyra Sprouts

In the picture - Boiled Panang Kizhangu/Boiled Palmyra Sprouts

For "how to cook palmyra sprouts (panang kizhangu)". Kindly, click the below link -
🔗How to cook Palmyra Sprouts (Panang Kizhangu)

PANANG KIZHANGU MAAVU/PALMYRA SPROUT FLOUR/ODIYAL MAAVU

The boiled panang kizhangu can be made into flour and stored for more than 12 months. Earlier times, panang kizhangu flour was used as a DROUGHT FOOD.

Panang kizhangu maavu/Palmyra sprout flour can be used to make both sweet and savoury dishes.

FOR EXAMPLE

Panang Kizhangu Maavu Laddoo (Sweet-Balls), Panang Kizhangu Maavu Puttu (Steamed Cakes), Panang Kizhangu Maavu Pal (Milk) and many more.

Palmyra sprout flour/Panang kizhangu maavu is called ODIYAL MAAVU in SINHALA. It is a popular flour in SRILANKAN CUISINES.

Palmyra sprout/Panang kizhangu is one of the oldest and healthiest seasonal ingredients, which has been in use for a longer time. Whenever it is available, we should try to include it in our diet.

The above is some of the recipe ideas using PALMYRA SPROUT/PANANG KIZHANGU/GENGULU. You could innovatively use palmyra sprout/panang kizhangu in your cooking.

TIPS TO BUY AND STORE PALMYRA SPROUT/PANANG KIZHANGU

Palmyra sprout/panang kizhangu is a seasonal vegetable and it is mostly available in the Southern part of India from the month of late DECEMBER – to MARCH. It is mostly sold by local vegetable sellers.

When buying Palmyra sprouts, look for freshness and always buy well-covered and matured sprouts.

HOW TO STORE PANANG KIZHANGU/PALMYRA SPROUT/ODIYAL KILANGU?

You can store palmyra sprout/panang kizhangu for 4-5 days in a dry place at room temperature.

HAPPY COOKING!
with better ingredients for better food.


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