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Raw Palm Sprouts (Panangkizhangu/Thati Tegalu) - Natural - 1 Bunch
Vegetables
Raw Palm Sprouts/ Panangkilangu / Thegalu are another traditional Indian food derived from the Palmyra palm or the toddy palm or Borassus Flabellifer. The Palmyra palm trees are quite similar to the coconut tree in looks but are comparatively shorter in height and have fan-shaped leave with pointed tips.
Quite similar to the Coconut tree even the Palmyra palm can be called a “Kalpvrisksha or miracle tree” since all the parts of the tree are used.
Cultivation of Palmyra Sprout: A shallow pit is dug in sandy soil, and the palm seed is placed close to each other and is watered regularly. Within a month or more, it germinates. The pit is then dug up to remove the Palmyra sprouts. The sprout is separated out, and both the roots and tip are chopped off. Then it is peeled to remove the outer covering.
This traditional village snack has a host of health benefits, to begin with it has good amount of fiber and complex carbohydrates which do wonders for gut heath. The sprouts are rich in Iron, magnesium and calcium which will increase bone health and athletic performance.
Cooking instructions:
The raw sprouts need to be given a good wash under running water, after washing the sprouts can be eaten raw, but the most preferable and easy method is to roast directly on naked flame or boil in water with a pinch of salt.
Boiling Method:
Remove sheath of the sprout
Cut into finger length pieces.
Add to Pressure cooker with water and salt.
Cook for 6-8 whistles on medium flame.
Drain the water and serve.
Some more recipes interesting recipes
https://rakskitchen.net/how-to-cook-panang-kizhangu-asian-palmyra-sprout/
http://tamilnadurecipes.co/panam-kizhangupalmyra-sprout/
http://tamilnadurecipes.co/panam-kizhangupalmyra-sprout/
Note: The sprouts can be stored for 2-3 days
Quite similar to the Coconut tree even the Palmyra palm can be called a “Kalpvrisksha or miracle tree” since all the parts of the tree are used.
Cultivation of Palmyra Sprout: A shallow pit is dug in sandy soil, and the palm seed is placed close to each other and is watered regularly. Within a month or more, it germinates. The pit is then dug up to remove the Palmyra sprouts. The sprout is separated out, and both the roots and tip are chopped off. Then it is peeled to remove the outer covering.
This traditional village snack has a host of health benefits, to begin with it has good amount of fiber and complex carbohydrates which do wonders for gut heath. The sprouts are rich in Iron, magnesium and calcium which will increase bone health and athletic performance.
Cooking instructions:
The raw sprouts need to be given a good wash under running water, after washing the sprouts can be eaten raw, but the most preferable and easy method is to roast directly on naked flame or boil in water with a pinch of salt.
Boiling Method:
Remove sheath of the sprout
Cut into finger length pieces.
Add to Pressure cooker with water and salt.
Cook for 6-8 whistles on medium flame.
Drain the water and serve.
Some more recipes interesting recipes
https://rakskitchen.net/how-to-cook-panang-kizhangu-asian-palmyra-sprout/
http://tamilnadurecipes.co/panam-kizhangupalmyra-sprout/
http://tamilnadurecipes.co/panam-kizhangupalmyra-sprout/
Note: The sprouts can be stored for 2-3 days
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