How to cook Palmyra Sprouts (Panang Kizhangu)?

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Boiled Palmyra Sprouts/Boiled Panang Kizhangu is a simple, tasty and healthy snack recipe. You can easily prepare this within 30 minutes and serve it as an evening snack or picnic snack.

How to cook the palmyra sprout (panang kizhangu) recipe is given below with step-by-step instructions along with step-by-step images.

How to cook palmyra sprouts | How to boil panang kizhangu | How to cook odiyal kilangu | Panang Kilangu Recipe | Palmyra Sprouts Recipe

If you try this How to cook Palmyra Sprouts recipe. Please let me know in the comment section. I'm very excited to read your comments.

Further, I request you to check out my other posts - What is Palmyra Sprouts (Panang Kizhangu), What is Cassava Root?

Before moving on to the How to cook Palmyra Sprouts recipe. Let's know about -

Boiled Palmyra Sprouts/Boiled Panang Kizhangu

Boiled Palmyra Sprouts/Boiled Panang Kizhangu is a traditional and healthy snack recipe from the southern parts of India, especially Tamilnadu as well as Sri Lanka. It is one of the popular seasonal snacks, which is sold in almost every public place. To name a few - outside the schools, textile shops, streets and beaches.

Boiled Palmyra Sprouts/Boiled Panang Kizhangu is an easy recipe. You only need 2 ingredients water and palmyra sprouts to prepare this recipe. Using these boiled palmyra sprouts, you can make various sweets and savoury recipes.

Boiled Panang Kizhangu can be eaten as it is or made into panang kizhangu laddu recipe, panang kizhangu puttu recipe or dried and ground into powder form. Powdered palmyra sprout flour is called odiyal maavu. Odiyal maavu is a popular ingredient used widely in Srilankan cuisine.

All right, let's move on to how to cook the palmyra sprouts (panang kizhangu) recipe.

How to cook Palmyra Sprouts?

Boiled Palmyra Sprouts/Boiled Panang Kizhangu is a simple, tasty and healthy snack recipe. You can easily prepare this within 30 minutes and serve it as an evening snack or picnic snack.

Cuisine - South Indian
Serving - 2
Timing - 30 minutes

INGREDIENTS

Palmyra Sprouts/Panang Kizhangu - 4
Water - 2 cups
Salt - 1/2 teaspoon

INSTRUCTIONS

1. To begin to make the boiled palmyra sprouts/boiled panang kizhangu recipe - Keep all the ingredients ready.

2. To Clean Panang Kizhangu - Chop the top and thin bottom parts of palmyra sprouts (panang kizhangu).

3. Remove the dried outer skin.

4. Now chop the panang kizhangu into the desired size preferably into 2 pieces.

5. Wash the chopped panang kizhangu in 3-4 exchanges of water.

6. To Pressure Cook - Heat a cooker and add water, panang kizhangu and salt.

7. Mix well.

8. Close with the lid and pressure cook for 10-15 whistles.

9. Turn off the flame and wait for 10 minutes.

10. Open the pressure cooker and check for the doneness of panang kizhangu using a sharp knife.

11. If it is cooked, you can easily insert the knife and take it back.

12. If it is hard to insert, pressure cook for further 5-10 whistles or until done.

13. Once done, turn off the flame and rest it for 20 minutes.

14. Drain the excess water.

15. Boiled Palmyra Sprouts/Boiled Panang Kizhangu is ready.

You can serve this Boiled Palmyra Sprouts/Boiled Panang Kizhangu as a healthy snack or even you can take it for picnic snacks. At my home, boiled panang kizhangu is usually taken as a picnic snack.

So far, I've shared how to cook panang kizhangu/palmyra sprouts. Well, eating boiled panang kizhangu is tricky. So here below I've shared -

How to eat boiled Panang kizhangu (Palmyra Sprouts)?

As I already stated, eating panang kizhangu is tricky. To eat panang kizhangu, please follow the below steps -

1. Using the knife, peel the outer thin fibre from the boiled panang kizhangu.

2. Chop them vertically in the centre.

3. You can find shiny thick strips in the centre, remove that.

4. Now you can eat them easily.

5. While you eat the panang kizhangu, you might get excess fibre. Spit out them.

TIPS - Boiled Panang Kizhangu tastes best after 2-3 hours from cooking. So rest them for a few hours and enjoy eating.

PICTORIAL INSTRUCTIONS

1. To begin to make the boiled palmyra sprouts/boiled panang kizhangu recipe - Keep all the ingredients ready.

2. To Clean Panang Kizhangu - Chop the top and thin bottom parts of palmyra sprouts (panang kizhangu).

3. Remove the dried outer skin.

4. Now chop the panang kizhangu into the desired size preferably into 2 pieces.

5. Wash the chopped panang kizhangu in 3-4 exchanges of water.

6. To Pressure Cook - Heat a cooker and add water, panang kizhangu and salt.

7. Mix well.

8. Close with the lid and pressure cook for 10-15 whistles.

9. Turn off the flame and wait for 10 minutes.

10. Open the pressure cooker and check for the doneness of panang kizhangu using a sharp knife.

11. If it is cooked, you can easily insert the knife and take it back.

12. If it is hard to insert, pressure cook for further 5-10 whistles or until done.

13. Once done, turn off the flame and rest it for 20 minutes.

14. Drain the excess water.

15. Boiled Palmyra Sprouts/Boiled Panang Kizhangu is ready.

You can serve this Boiled Palmyra Sprouts/Boiled Panang Kizhangu as a healthy snack or even you can take it for picnics snacks. At my home, boiled panang kizhangu is usually taken as a picnic snack.

If you have any more questions about the "how to cook panang kizhangu (palmyra sprouts)" recipe. Do mail me at knowyourindianfoodofficial@gmail.com. Furthermore, follow me on Facebook, Pinterest and Twitter.

I hope the above recipe and the information benefits you. Please let me know if you try this recipe in the comment section. I'm very excited to read your comments.

HAPPY COOKING!
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