Pana Kizhangu Roast (Palm Shoot Roast)

Pana Kizhangu Roast (Palm Shoot Roast)

This rare, rustic dish uses tender palm root shoots, traditionally available post-harvest. After boiling, it is shallow-fried in groundnut oil with minimal spices — a snack or side that’s both fibrous and satisfying.

Prep Time

15 Minutes
Cook Time

25 Minutes
Serving

2 to 3 People
Manila Groundnut oil Pet bottle

Manila Groundnut oil Pet bottle

Unrefined, Rich Aroma & Flavour of Real A1 Grade Groundnuts

₹180.00

An ancient, fibrous snack with bold roasted flavor and village charm.

Ingredients

Panang Kizhangu – 2 (boiled and peeled)

Turmeric – 1/4 tsp

Red chili powder – 1 tsp

Salt – to taste

Manila Groundnut Oil – 3 tbsp

Mustard seeds – 1/2 tsp

Curry leaves – few

Instructions

Slice the boiled kizhangu into thick sticks.

In groundnut oil, temper mustard and curry leaves.

Add kizhangu, turmeric, chili powder, salt, and roast on low flame until edges are golden.

Serve warm as a tiffin or side.