Panang Kizhangu
This is the season for Panang Kizhangu. It is 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.
Let us see how to cook panang kizhangu
Panang Kizhangu Ingredients:
Panang Kizhangu - 10
Salt - to taste (optional)
Panang Kizhangu Method:
Remove little bit of both ends of panang kizhangu. Soak it in the water and wash it well. Boil water in the pressure cooker.
Cook with or without salt for two sounds. The outer sheath cover is removed and it is split into two in the middle.
Remove thick stick like stem in the middle. It is broken in to small pieces and remove the fibres. Eat the small pieces.
Note:
Cook it in the pressure cooker or large vessel.
Use large quantity of water( immerse well in water).
Cook with or without salt as per your wish.
This is the season for Panang Kizhangu. It is 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.
Let us see how to cook panang kizhangu
Panang Kizhangu Ingredients:
Panang Kizhangu - 10
Salt - to taste (optional)
Panang Kizhangu Method:
Remove little bit of both ends of panang kizhangu. Soak it in the water and wash it well. Boil water in the pressure cooker.
Cook with or without salt for two sounds. The outer sheath cover is removed and it is split into two in the middle.
Remove thick stick like stem in the middle. It is broken in to small pieces and remove the fibres. Eat the small pieces.
Note:
Cook it in the pressure cooker or large vessel.
Use large quantity of water( immerse well in water).
Cook with or without salt as per your wish.
Hi Mam....This is swarnavalli from Bangalore. I saw ur programme in SUN tv today ..it was awsome.. no words to explain ... u r inspiring for this generation ppl to cook millets..I have heard and seen some of the receipies made by my aya where i can see most of them here.. it remember me my childhood days... thank u mam .. hats off and congratulations on ur future venture....
ReplyDeleteThanks Swarna.
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