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{{Short description|Sprout that grows on Palmyra palms}} |
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{{One source|date=December 2024}} |
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[[File:A Palmyra tuber 1.JPG|thumb|right|Palmyra sprout in bunches]] |
[[File:A Palmyra tuber 1.JPG|thumb|right|Palmyra sprout in bunches]] |
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'''Palmyra sprout''' (also known as '''Palmyra |
'''Palmyra sprout''' (also known as '''Palmyra tuber''')<ref>{{cite book | title=Commercial Crops Technology | publisher=New India Publishing | year=2007 | isbn=9788189422523}}</ref> is an underground [[Shoot (botany)|sprout]] of the [[Palmyra palm]] or ''[[Borassus flabellifer]]''. It can be dried or boiled to form [[Odiyal]], a hard chewable snack. |
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The germinated seed's hard shell is also cut open to take out the crunchy kernel, which tastes like a sweeter [[Eleocharis dulcis|water chestnut]]. It is called as “Theaga” in Telugu and as "dhavanai" in Tamil. The white kernel of the ripe palm fruit after being left for a few months has got its uses.<ref>{{cite book | title=The Palmyra Palm, Borassus Flabelliformis: A Popular Description of the Palm and Its Products, Having Special Reference to Ceylon : with a Valuable Appendix Embracing Extracts from Nearly Every Author that Has Noticed the Tree | publisher=Observer Press | author=Ferguson, William | year=1850 | pages=91}}</ref> It can be dried or boiled to form [[Odiyal]], a hard chewable snack. |
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It is used as an offering in [[Lakshmi Puja]] in various parts of [[Bengal]] and is also eaten raw. |
It is used as an offering in [[Lakshmi Puja]] in various parts of [[Bengal]] and is also eaten raw. |
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== Summary == |
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{{unsourced section|date=December 2024}} |
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In the states of [[Tamil Nadu]], [[Bihar]] and [[Andhra Pradesh]], India, and in [[Jaffna]], Sri Lanka, the seeds are planted and made to germinate and the fleshy stems (below the surface) are boiled or roasted and eaten. It is very fibrous and nutritious, known as '''Panai Kizhangu''' or '''Panamkizhangu''' in [[Tamil language|Tamil]] and '''Thegalu''' or '''Gaygulu''' or '''Gengulu''' (especially in Andhra pradesh and Telangana areas) in [[Telugu language|Telugu]]. |
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Palmyra sprouts are cultivated in the states of [[Tamil Nadu]], [[Bihar]], [[Telangana]] and [[Andhra Pradesh]], India, and in [[Northern Province, Sri Lanka]]. In Tamilnadu, they are most common in Tirunelveli, Tenkasi, Tuticorin, Ramanathapuram, [[Vellore]], [[Tiruvannamalai]] and [[Villupuram]] Districts. The seeds are planted and once they germinate the fleshy stems are harvested from below the surface. They are boiled or roasted and eaten. They are very fibrous and nutritious. |
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They are known as '''Panai Kizhangu''' or '''Panamkizhangu''' (பனம் கிழங்கு) in [[Tamil language|Tamil]] and '''Thegalu''' (తేగలు), '''Gẽgulu''' (గేఁగులు), or '''Gengulu''' (గెంగులు) in [[Telugu language|Telugu]]. |
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==See also== |
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*[[Heart of palm]] |
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*[[Bamboo shoot]] |
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== References == |
== References == |
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Latest revision as of 15:28, 11 December 2024
 | This article relies largely or entirely on a single source. (December 2024) |
Palmyra sprout (also known as Palmyra tuber)[1] is an underground sprout of the Palmyra palm or Borassus flabellifer. It can be dried or boiled to form Odiyal, a hard chewable snack.
It is used as an offering in Lakshmi Puja in various parts of Bengal and is also eaten raw.
Summary
[edit] |
Palmyra sprouts are cultivated in the states of Tamil Nadu, Bihar, Telangana and Andhra Pradesh, India, and in Northern Province, Sri Lanka. In Tamilnadu, they are most common in Tirunelveli, Tenkasi, Tuticorin, Ramanathapuram, Vellore, Tiruvannamalai and Villupuram Districts. The seeds are planted and once they germinate the fleshy stems are harvested from below the surface. They are boiled or roasted and eaten. They are very fibrous and nutritious.
They are known as Panai Kizhangu or Panamkizhangu (பனம் கிழங்கு) in Tamil and Thegalu (తేగలు), Gẽgulu (గేఁగులు), or Gengulu (గెంగులు) in Telugu.
See also
[edit]References
[edit]- ^ Commercial Crops Technology. New India Publishing. 2007. ISBN 9788189422523.