
I have always been fascinated by palm trees of every kind but the Palmyra palm in particular holds a special place for me, since its fruit is one of my favorites, donning different avatars in its various stages of life, right from the tender to the overripe and also in between.
I have also written about the tender palmyra fruit and ripe palmyra fruit earlier in my blog but today I am here to present yet another facet of this amazing tree.
When the palm seed germinates, the ensuing sprout presents yet another option for consumption and these unusual looking woody, elongated, edible tubers are pleasantly mealy in texture and also rich in nutritive properties.
Also known as Panang kizhangu in Tamil, these sprouts are sold in ‘sheaves’ and can be cooked and eaten in many ways but today I will only be demonstrating the method that I have used. Please note that many a time they are sold pre-boiled and ready to eat but I feel that it is more hygienic to buy the raw ones and cook them at home.
Do let me know in the comments below, what you call these sprouts in your language.








