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 flavour.
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.
- Take out the outer dry skin attached to the panang kizhangu.
- 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 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.