Panam Kizhangu Kaara Urundai is a healthy dish that everyone in your family will enjoy. Basically Panam Kizhangu is a variety of potato. Potatoes are usually rich in carbohydrates. Panam Kizhangu is not only rich in carbohydrate but also rich in fiber. Panam Kizhangu is known as Palm root/ sprout in English. Panam Kizhangu is a easily available one in Tamil Nadu. Panam Kizhangu Kaara Urundai is one of the traditional dish in Tamil Nadu. Even thought it is not a simple and easy recipe if you spend some time and effort to prepare this delicious and interesting dish, it will turn into a favorite snack. Who ever tastes your healthy and favorite Panam Kizhangu Kaara Urundai will become fond of it.
I wish to share you some tips to make this Panam Kizhangu Kaara Urundai easily. Prepare more flour with Panam Kizhangu and store it in air tight container refrigerated. In the recipe below I have mentioned how to prepare Panam Kizhangu flour. If you keep this Panam Kizhangu flour handy, you can prepare fresh Panam Kizhangu Kaara Urundai whenever you want. You can store this flour for at most one month. But check its quality every time before using. If you doubt to see any fungus formation in it, you have to dispose it without any second thought. Or else it may give adverse effect to your health. Even though preserving techniques and tips may help you to make your work easier, preparing Panam Kizhangu Kaara Urundai freshly will give a special taste.
Panam Kizhangu - 5 Nos. (Steam Cooked)
Whole Peppercorns - 2 Tea Spoon
Red Chilli - 5 Nos.
Cumin Seeds - 1/2 Tea Spoon
Salt - To Taste
Asafoetida - few pinches
Take Panam Kizhangu and remove the outer layer from it. Then split it open and remove the stem that is available in the middle portion. What is remain now is the edible portion. Take this and cut it into small pieces. Now put it in a cooker and add water to it. Put required amount of salt, a pinch of turmeric powder and cook it for 6 whistles.
If you are going to prepare it fresh, you can directly get into next process. If you are going to store Panam Kizhangu flour and prepare later, then skip the boiling step.
Now take a dry pan and add all the above said ingredients to it. Dry fry it for some time and let it to get to normal temperature.
Along with these ingredients add the pieces of Panam Kizhangu and transfer it in a mixer grinder.
Once you have grinded all ingredients into a dry powder, sieve it thoroughly and grind it for several times.
Once it has become a fine powder, transfer it to a bowl and add oil or melted ghee. Along with it sprinkle few drops of water and make it into round balls.
Finally the Panam Kizhangu urundai is ready to serve as a delicious and spicy evening snacks.
I wish to share you some tips to make this Panam Kizhangu Kaara Urundai easily. Prepare more flour with Panam Kizhangu and store it in air tight container refrigerated. In the recipe below I have mentioned how to prepare Panam Kizhangu flour. If you keep this Panam Kizhangu flour handy, you can prepare fresh Panam Kizhangu Kaara Urundai whenever you want. You can store this flour for at most one month. But check its quality every time before using. If you doubt to see any fungus formation in it, you have to dispose it without any second thought. Or else it may give adverse effect to your health. Even though preserving techniques and tips may help you to make your work easier, preparing Panam Kizhangu Kaara Urundai freshly will give a special taste.
Ingredients Required to Prepare Panam Kizhangu Kaara Urundai
Panam Kizhangu - 5 Nos. (Steam Cooked)
Whole Peppercorns - 2 Tea Spoon
Red Chilli - 5 Nos.
Cumin Seeds - 1/2 Tea Spoon
Salt - To Taste
Asafoetida - few pinches
How to prepare Panam Kizhangu Kaara Urundai
Take Panam Kizhangu and remove the outer layer from it. Then split it open and remove the stem that is available in the middle portion. What is remain now is the edible portion. Take this and cut it into small pieces. Now put it in a cooker and add water to it. Put required amount of salt, a pinch of turmeric powder and cook it for 6 whistles.
If you are going to prepare it fresh, you can directly get into next process. If you are going to store Panam Kizhangu flour and prepare later, then skip the boiling step.
Now take a dry pan and add all the above said ingredients to it. Dry fry it for some time and let it to get to normal temperature.
Along with these ingredients add the pieces of Panam Kizhangu and transfer it in a mixer grinder.
Once you have grinded all ingredients into a dry powder, sieve it thoroughly and grind it for several times.
Once it has become a fine powder, transfer it to a bowl and add oil or melted ghee. Along with it sprinkle few drops of water and make it into round balls.
Finally the Panam Kizhangu urundai is ready to serve as a delicious and spicy evening snacks.
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