How to cook panang kizhangu, asian palmyra sprout. A healthy snack rich in fiber and nutrients. Ideal for snack for all the family members.
I have had panang kizhangu only a few times in my childhood. But still remember the taste. After that, never had chance to eat. I neither like, nor hate the snack. All I could remember is the unique flavor.
When I came to Singapore, many places had this pandan flavour, while crossing some food joints or food courts. And in Taxis🚕🚖. Yes, some taxi uncles tie these pandan leaves into a bundle and keep it in rear of the taxi as air freshener or as insect repellent.
I initially did not like the smell😷, but somehow I could relate to panangkizhangu smell.
I often see Sri Murugan stores next to HSB in little India selling panakizhangu, but every time I take my hands near it, fruit flies🐞. I take back my hand and come silently. So when I saw this panangkizhangu in the list of organic veggies, I wanted to order panang kizhangu too.
I asked mom on how to cook and had we had it as snack, enjoyed. So here's how I cooked panang kizhangu, to all those who wonder how to cook and consume it. Vj says they even roast in direct flame, but I have not tried that, so no comments about it.
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Recipe card
How to cook panang kizhangu
Ingredients
- 6 Panankizhangu
- Water as needed
- Salt
Instructions
- Take out the outer dry skin attached to the panang kizhangu.
- Cut the root part attached to the thick end of the panang kizhangu.
- Then further cut it into finger length pieces. as you cut half, you can break it with your hands and remove the excess fibre in the kizhangu.
- Wash it well and transfer to a small pressure cooker. Add enough water to immerse all the kizhangu. Add enough salt.
- Pressure cook for 6-10 whistles in medium flame.
- Drain water before serving.
Notes
- This tastes best only if kept and eat. may be cook in the morning and have it in evening for snack.
- Choose thin and your panang kizhangu.
- It takes really a lot of time to cook, so be patient and cook thoroughly.
- Chew on the starchy part and spit any excess fiber in it.
- There will be a shiny smooth wire like thing running in the middle of this kizhangu, just remove and discard it as consuming it will be bitter and cause you throw up as its said to be pitham.
Step by step
1. Take out the outer dry skin attached to the panang kizhangu.
2. Cut the root part attached to the thick end of the panam kizhangu. Then further cut it into finger length pieces. as you cut half, you can break it with your hands and remove the excess fiber in the kizhangu.
3. Wash it well and transfer to a small pressure cooker. Add enough water to immerse all the kizhangu. Add enough salt.
4. Pressure cook for 6-10 whistles in medium flame.
Drain water before serving. This tastes best only if kept and eat. may be cook in the morning and have it in evening for snack.
But wait✋, there is a way to eat it. cut it into thinner strips and break to remove the excess fiber.
shibani hota says
Thanks for sharing the method. But using panang kizhangu which dish can be prepared ?
Zareena says
ufff!!! my favorite. In Andhra they used to call these "thegalu". We roast them on stove and eat. My all time favorite. My mouth is watering by seeing your clicks...
Raks anand says
Just have to consume as such as snack.
Raks anand says
Oh, I have not tried roasting, will try next time 🙂
Subashini N says
I remember having it only once or twice during my shool days. I even forgot the name of it until I saw your post. Also don't remember how it tasted but still remember the flavour coming out of the boiled kizhangu. Thanks Raji for posting such recipes which are almost forgotten in the current generation..Just like your rosemilk popsicle recipe, this one took me back to my childhood days:)clicks are too good.
suryalakshmi86 says
We used to add pinch of turmeric powder. It Ll also be nice. Nice photos☺
Raji Aravind says
My favorite one..
Devi says
It's my favourite.i love it a lot.u said there is a shiny thing running in the middle , At the tip it will be soft and sweet and u can consume only the soft part.it will be nearly one inch only.my favoirite
sree says
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sree says
Can you please share where you buy/ order the organic veggies in Singapore. Thanks
Raks anand says
Drop me a mail at [email protected]
Raks anand says
🙂
Kavitha says
Good , thank you for sharing
Raks anand says
Oh will try next time
Raks anand says
Oh, my mom said its not good to consume as its pitham. Will try next time
Janani Narayani says
Wow... Looks yummy. Your post took me back to my good old school days when my grandfather used get this cooked for us... Thank you for the post ..
Raks anand says
🙂
kavitha sivakumar says
My favourite...during pongal times used to get a lots of panangizhangu from shops in our village. By the sides of fields (varappu) we have lots of panaimaram. we used to have lots of nungu when we visit there...mmmm....sweet memories��
Raks anand says
🙂
Unknown says
It's even more amazing when you fry them.
Subodh Mangalassery says
That part will cause stomach aches. I tried few times when young. Better sense prevailed later ��
Ida says
If high flame, how many whistles we should keep??
Raks Anand says
It's better to cook in medium flame as it takes long time to cook 🙂
Madhavi says
Pls I want this really I like this very badly
Raks Anand says
🙂
karthick says
dear friends ,
panamkizhangu manufacturing is my place ....
panamkizhangu or panamkizhangu Maavu order contact in [email protected]...all place send to courier ........Available ......