Pounded Palmyra Sprout

Idicha panang kizhangu (pounded Palmyra sprout) is a traditional gluten-free fiber-rich snack that we relished during our childhood days. We all like the wonderful aroma of palmyra sprouts released while steaming them. My paternal grand mother used to pound them with great finesse that each & every bits were of same size!

In those days steamed sprouts were kept on the terrace for a day or two until dried completely and later pounded using ural & ulakkai, a large mortar (2-3 feet high) & pestle (about 5 feet length). If you are interested to know more about traditional Indian hand-driven appliances, please click here. Our maternal grandma preferred to serve the sprouts steamed rather than pounded as we, a dozen and odd grand children, did not have a patience to wait until they were dried & pounded! But my maternal uncle took over the whole process and we had no choice but to listen to him ! Finally we were served with this flavorful delicious snack and it was worth the wait for all of us!

IMG_8127 Now lets get into the cooking procedure:

Preparing Sprouts:  

  • First we need to remove the skin, chop off their heads and wash them.
  • Pressure cook them (simmer for 20 min after bringing to high pressure) after adding 1 tbsp of turmeric powder & 1 tsp of salt; Alternately you can apply turmeric & salt paste on each sprout and steam them.
  • Dry these cooked tubers under the Sun for a day or two.
  • Slit open along the groove and remove the hard white spine.
  • Remove fibres while breaking them into small pieces.
  • Discard the spine & fibers.

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Ingredients:

  1. Palmyra sprouts – 10 Nos.
  2. Coconut – 1/4
  3. Green chillies – 3 Nos
  4. Garlic – 2 pods
  5. Salt – 3/4 tsp

Method:

  • Grind the prepared palmyra sprouts & other ingredients into a coarse powder using food processor or mixer-grinder; you may have to grind them in 2 or 3 batches because of its volume. If you are grinding them in batches you can add salt at the end else you can add salt while grinding.
  • Serve as an evening snack with hot cup of coffee or tea.

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Please Note: You can also cook Palmyra sprouts using charcoal grill or BBQ grill that really enhances its earthen flavor.

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39 Comments Add yours

  1. Christy B says:

    I probably wouldn’t have the patience to pound them either! Great recipe that you’ve modified and handed down within the family 🙂

    Liked by 1 person

    1. Megala says:

      Yes, it seems ours is one of the few families still makes this dish! Thank you so much for reading my posts!

      Like

  2. Interesting, if someone gives me now I will enjoy eating it.😀

    Liked by 1 person

    1. Megala says:

      🙂 So lovely! Thanks Meenakshi!

      Like

    2. Megala says:

      Oh! My! Sorry Subbashini!

      Like

  3. I didn’t know that the palmyra was edible!

    Liked by 1 person

    1. Megala says:

      Yes, people are not aware of this tuber, but it is a good source of fiber ! Thank you !

      Like

  4. Eva@L.E.EBakers says:

    That sounds interesting but delicious!

    Liked by 1 person

    1. Megala says:

      Yes, it is! Thanks for stopping by!

      Like

  5. Amazing recipe which is really new for me … Thanks for sharing !

    Liked by 1 person

  6. Sumith says:

    Absolutely delicious!

    Liked by 1 person

    1. Megala says:

      Thank you for stopping by!

      Liked by 1 person

  7. This one s a must try I will be making this soon 😍

    Liked by 1 person

    1. Megala says:

      Glad that you like it!

      Liked by 1 person

  8. Nancy says:

    I wonder where I can these in the uk … sounds wonderful!

    Liked by 1 person

    1. Megala says:

      Hi, thanks for visiting! You may check with an Indian or Asian grocer there, it is really worth trying!!

      Liked by 1 person

      1. Nancy says:

        We do have small Asian grocer here .. I will go and ask!

        Liked by 1 person

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