Hi all. Hope all are doing well. Stay at home and stay safe. Never step out of home unless there is an extreme necessity. Cook and eat healthily. Also, cook as per needs don’t waste food as that food can go for another day. Try to cook with what is available. Plan and prepare accordingly.
All the recipes which I am posting these days were taken a month back. As we were planning for a vacation to India so I prepared the recipes to be posted in advance. But our vacation didn’t go by our wish. So we were supposed to stay here itself.
Hope the situation changes soon.
When it’s January something that you can commonly see in markets is Palmyra sprouts or Pana kizhangu. Especially during the Pongal days. I love this palmyra sprouts a lot. I usually ask my mom to send me the sprouts. I have a craving for it even if I think of it. Finally this year I Got some Palmyra sprouts from India a month back. Made this recipe the next day I got it. Even now these pictures make me drool of it now. This is a healthy snack and it always reminds my home. At home, we used to make this recipe using a Ulakkai Ural (traditional mortar and pestle). Making it in the traditional way gives more taste to the dish. Here I have used the mixie for the purpose of crushing them.
Let us see how to make it.
Pana kizhangu /Palmyra sprouts – 1.5 cups
Grated coconut – 5 tbsp
Garlic – 3
Green chillies – 3
Salt to taste
- Peel the outer skin of the Palmyra sprout and trim both the ends of the sprout. Heat water in a deep pot. I used an Idli steamer pot. Add salt and turmeric powder to it. Cover it and allow it to cook. It will take about 45 mins to 1 hr to cook. Allow it to cool down. Then you can have it this way itself
2. Peel the skin of the Palmyra sprout, cut them into half and remove the centre part then cut them into pieces.
3. Add the chopped Palmyra sprout along with garlic, green chillies, grated coconut, salt. Grind them coarsely without adding water. Transfer the ground ingredients to a plate. Make balls with the prepared mixture.
Serve as a snack.
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