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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.
Palmyra sprouts, also known as Panang kilangu or Palmyra tuber, are a traditional seasonal ingredient enjoyed across South India. Known for their unique taste and cooling nature, these sprouts require careful cleaning and cooking to remove bitterness and bring out their earthy flavour. In this post, you’ll learn how to cook palmyra sprouts properly, along with tips, health benefits, and traditional serving ideas.
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
What Are Palmyra Sprouts (Panang Kilangu)?
Boiled Palmyra Sprouts/Boiled Panang Kizhangu is a traditional and healthy snack recipe from the southern parts of India, especially Tamil Nadu 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.
Palmyra sprouts come from the Palmyra palm tree and are harvested from germinated seeds found underground. The edible portion is the tender, starchy tuber that develops during the sprouting stage. Though naturally bitter, proper cleaning and cooking transform it into a mildly sweet, earthy ingredient enjoyed in traditional dishes.
Boiled Palmyra Sprouts/Boiled Panang Kizhangu is an easy recipe. You only need 2 ingredients: water and palm sap 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 Sri Lankan cuisine.
How to Remove Bitterness from Palmyra Sprouts?
Palmyra sprouts contain natural bitterness that must be removed before cooking. Traditionally, this is done by:
- Peeling the outer skin thoroughly
- Cutting the sprouts into 2-3 pieces
- Soaking them in water for a few minutes and washing them in 3-4 exchanges of water
- Boiling and discarding the water
Proper preparation ensures the sprouts become soft, flavourful, and safe to consume.
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 the doneness of the 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 a 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 them.
4. Now you can eat them easily.
5. While you eat the panang kizhangu, you might get excess fibre. Spit them out.
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 the doneness of the 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 a 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 these Boiled Palmyra Sprouts/Boiled Panang Kizhangu as a healthy snack, or you can take them for picnic snacks. At my home, boiled panang kizhangu is usually taken as a picnic snack.
Tips & More About Cooking Palmyra Sprouts
- Always clean palmyra sprouts well to remove dirt and fibres
- Cooking time may vary depending on freshness and size
- Palmyra sprouts pair well with mild spices that don’t overpower their natural flavour
- Traditionally, they are cooked slowly to soften the texture and reduce bitterness
Frequently Asked Questions
1. Are Palmyra sprouts safe to eat?
Yes, when properly cleaned and cooked, palmyra sprouts are safe to eat. Raw or undercooked sprouts may taste bitter and should be avoided.
2. Why do palmyra sprouts taste bitter?
The bitterness comes from natural compounds present in the sprout. Traditional soaking and boiling methods help remove this bitterness effectively.
3. What dishes can be made with palmyra sprouts?
Palmyra sprouts are commonly used in ladoo, porridge, and traditional South Indian preparations, especially during the harvest season.
Traditional & Seasonal Importance of Palmyra Sprouts
Palmyra sprouts are considered a seasonal delicacy and are often prepared during specific months when they are freshly harvested. In many households, cooking panang kilangu is associated with traditional knowledge passed down through generations.
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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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