Idicha panang kizhangu (pounded Palmyra sprout) is a traditional gluten-free fiber-rich snack that we relished during our childhood days. I still remember those sprouts pounded by my paternal grand mother; she used to pound them with great finesse that each & every bits were of same size!
In those days our house was filled with wonderful aroma of steaming palmyra sprouts. They 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 hand-driven appliances, please click here: https://simplemomentsoflife.wordpress.com/2015/07/13/my-grandmothers-gym/
Our maternal grandma preferred to serve the sprouts steamed rather than pounded as we, a dozen and odd grand children, did not have patience till getting them pounded! But my maternal uncle took interest in monitoring the whole process not being disturbed by us! Finally we were served this flavorful delicious snack to our heart’s content and it was worth the wait for all of us!
- 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 turmeric powder & salt (each one teaspoon); Alternately you can apply turmeric & salt paste on each sprout and steam them.
- Let the cooked tubers dried under sun for a day or two.
- Slit open along the groove and remove the hard white spine.
- Remove fibers on surface while breaking them into small pieces.
- Discard the spine & fibers.
- Palmyra sprouts – 10 Nos.
- Coconut – 1/4
- Green chillies – 3 Nos
- Garlic – 2 pods
- Salt – 3/4 tsp
- Grind palmyra sprouts and 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.
- Serve as an evening snack with hot cup of coffee or tea.
You can also cook Palmyra sprouts using charcoal grill or BBQ grill that largely enhances its earthen flavor.