Panang Kazhangu Puttu: Nutritious Palmyra Sprout Scramble
Image Credit: Megalaskitchen

Panang Kazhangu or palmyra sprout is an underground sprout of the palm tree that is cultivated between the months of January to March, in most parts of southern India. The calcium-rich vegetable promotes healthy bone health and boosts the production of insulin in the body, which automatically makes is safe for diabetics to include in their diet. Although it can be consumed in its raw form, cooking the palmyra sprout might make it easier to ingest for those unfamiliar with the ingredient.

The sprout is cooked in many variations, both sweet and savoury. This puttu or scramble made with a handful of spices and onions is a simple approachable and delicious way to include more of the sprout in your meals; whether you eat it as an accompaniment to rotis or with a serving of dal-chawal. With a tempering of lentils and generous sprinkling of coconut, the palmyra sprout lends a sweet aftertaste that is enhanced by the sauteed onions and fresh grated coconut.



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Include Palmyra Sprout In Your Diet For Its Diverse Health Benefits

  • 5-6 palmyra sprouts
  • 1 tablespoon vegetable oil
  • 1 medium-sized onion, chopped
  • 1 tablespoon chopped garlic
  • 1 inch piece ginger, chopped
  • 1-2 green chillies
  • 1 teaspoon urad dal
  • ½ teaspoon asafoetida
  • 1 teaspoon cumin seeds
  • 1 teaspoon chana dal
  • 6-7 curry leaves
  • 2 tablespoons cashews/peanuts
  • 1 teaspoon chili powder
  • 1 teaspoon turmeric powder
  • 1.5 tablespoons freshly grated coconut


  • Wash and cut off the base of the palmyra sprout and cut each sprout into two. Steam them in the pressure cooker for 5 whistles. Once cooled a little bit, peel the outer skin and cut open the sprout. Add the cut sprouts and the inner stem to a blender jar and give it a couple of pulses to grind coarsely.
  • Using a mortar and pestle, crush the ginger, garlic and chillies to a rough paste and set aside. Heat some oil in a pan and add the asafoetida. Once it starts to get foamy, add the cumin seeds, urad and chana dal and curry leaves, and allow them to splutter.
  • Add the crushed ginger-garlic-chilli paste and sauté until it releases aroma. Tip in the chopped onions and cook them for a couple of minutes, until they turn translucent. Add the cashews and toss them around until they begin to turn toasty and add the spice powders.
  • Throw in the pulsed palmyra sprouts into the flavoursome tempering and sprinkle some water on top, using your hands. Cover and cook for a couple of minutes. Remove the lid and add the grated coconut and serve hot as an accompaniment to your meal.