PANAM KIZHANGU RECIPES
The Palmyra sprout (Panam Kizhangu) of palm sprout is tuber like vegetable used in
various Indian and South Indian cuisines. It is derived from the Palmyra plant.
Palm sprout ( Panam Kizhngu) is an underground sprout of palm trees and they are mostly
cultivated in Southern India from January to March, from the balm tree we get sweet toddy,
palm sugar(candy)palm candy recipe
palm fruit and palm sprout. It is one of the oldest fiber rich foods in TAMILNADU.
Another organic recipe coconut flower podimas, mudakathan dosai, pirandai kuzhambu
1) Panam kizhangu puttu
- Palm sprout 4 numbers
- Garlic clove 4 numbers
- Coconut 1/4 cup
- Red chili 2 number
- Cumin seeds 1 teaspoon
- Turmeric 1/2 teaspoon
- Salt to taste
How to prepare panam kizhangu puttu?
Put the vessel on the stove add water, salt, turmeric, and palm sprout to boil it. using
cover the lid. Cumin, garlic ,red chilli, coconut all are fry it with out oil. To transfer the blender
and peel the skin from the boiled palm sprout and cut small pieces and add the blender
to grind them all. Panam kizhangu Puttu is ready.
2) Panam Kizhangu thuviyal
- Palm sprout 2 numbers
- Small onion 4 numbers
- Red chili 3 numbers
- Coconut 1/2 cup
- Gingelly oil and salt as need
How to prepare panam kizhangu thuviyal?
Boil the palm sprout and cut the small pieces. Put the pan on the stove add oil, red chili,
small onion saute it , then add coconut and salt turn of the flame .let it cool and grind them.
Panam kizhangu thuviyal is ready. another chutney diabetic chutney
Nutritional properties of Palm sprout
- Rich in Fiber
- Rich in Calcium
- Rich in Iron
- Rich in Magnesium
- High Protein Content
- Low in Glycemic Index
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