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Sunday, July 17, 2011

Pounded(Idicha) PanamKizhangu

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.

Pounded(Idicha) PanamKizhangu - Pounded Panaikizhangu pieces with spices

Ingredients :

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


    1.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.
    2.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.
    3.Put this and the remaining ingredients in a mixer-grinder jar and pulse this 3-4 times.
    4.Serve this at tea-time.

Sending this recipe to 'Walking Down The Memory Lane' Event hosted by Mrs.Gayathri Kumar's Gayathri's Cookspot

1 comment:

Gayathri Kumar said...

Very interesting and new recipe. I have tasted panam kilangu but never knew that it can be ground with spices. Thanks a lot for linking it...