Pounded(Idicha) PanamKizhangu
Pounded Panaikizhangu pieces with spices
Recipe by christy gerald of Dubai, AE
The seeds of palmyra palm tree are planted to germinate and the fleshy stems (below the surface) are boiled and eaten. It is very fibrous and nutritious and known as panai Kizhangu in Tamil.A famous recipe TamilNadu is given here.
This recipe is waiting to be reviewed by khanakhazana team and has not been accepted yet. Accepted recipes are searchable and are featured in the latest recipe section. If you like this recipe and want it to be published, please vote for it. Highly liked recipes are automatically published
Ingredients
vegetarian
4 servings
15 Panam-Kizhangu
2 medium-sized green chillies
1 cup grated coconut
2 garlic cloves
1/2 tsp salt(very little only)
1 sprig curry and coriander leaves
Directions
- Remove the outer layer of Panam-Kizhangu.Then apply the yellow paste(tamarind powder-3 tsp thickly pasted with 2 tsp salt and 2 tbsp water)and pressure cook this(place it so that the tail part comes on top) with 700ml water and put weight,pressure-cook for 20-25 mins on good flame.
- After 15 mins,take the pressure-cooked panam-Kizhangu out,remove the junk part of the outer-layer(like u do for drumsticks) and split them into halves lengthwise.Chop them into 1 inch size pieces.
- Put this and the remaining ingredients in a mixer-grinder jar and pulse this 3-4 times.
- Serve this at tea-time.