Palm sprout also known as Panai Kizhangu or Panamkizhangu is an underground sprout of palm/palmyra trees, mostly cultivated in southern India. The Tamil poem Tala Vilasam by Arunachala of Kumbakonam lauds the palmyra as a tree of life and catalogues 801 uses of the tree and its produce. Mystical and magical properties are attributed to them in Tamil legends & proverbs. Special contemporary significance of this tree is evidenced in it
having been decreed as the state tree of Tamil Nadu. It is also believed that Pandavas during their exile survived on this tuber.
The palm sprout which until recent times was not a coveted food has suddenly shot up into fame. Active research on its nutrition and physiological benefits has made this poor mans food reach the tables of the affluent. Iron and calcium-rich, this tuber is loaded with fibre and protein. Its low GI enhances its role in the diet of diabetics. A boon for weight management and cardiovascular disease the preparation of this tuber into a steamed snack is simple and minimalistic.
Steamed Panang Kizhangu Preparation:
- Wash and towel dry the tubers.
- Remove the dark brown outer layer. Steam or pressure cook for 5 whistles. Peel out the light brown layer.
- Cube the cooked tuber. Toss with salt and some chat masala. Squeeze some juice of lemon. Serve warm or at room temperature.
