Have you heard of Palmyra sprouts? Perhaps seen it in the local market? Neither had I.

When it comes to vegetables and fruits, I love buying them fresh from local farmers. Most of them know that apart from buying the usual I also love exploring and trying out new/local vegetables and fruits. So one of the ladies who is also a local farmer got me a strange yellow-looking food- The Palmyra Sprout and asked me to peel it before I eat. She mentioned it came from the same plant from which Tadgola / ice apples are obtained. On further probing and a little bit of research,  here is what I found about this gorgeous beauty.

About the Palmyra Sprouts

This is Palmyra Sprout obtained from the Palmyra palm, or the toddy palm.

The Palmyra palm trees are quite similar to the coconut tree in looks, but are comparatively shorter in height and have fan-shaped leaves with pointed tips. It is even called a “Kalpvrisksha or miracle tree” since all the parts of the tree are used.

The Palmyra Palm is mainly found in the regions of Tamil Nadu, Andhra Pradesh, Bihar, and Orissa. It’s also cultivated in some parts of Palghar (Mumbai) that’s exactly where I got it from.

Scientific Name

Borassus flabellifer

Other Local Names

• Taad (Hindi)
• Taalah (Sanskrit)
• Panai Kizhangu or Panam Kizhangu (Tamil)
• Thegalu or Gengulu (Telegu)
• Taala (Bengali)

Cultivation of Palmyra Sprouts

A shallow pit is dug, and the palm seed is placed close to each other and is watered regularly. Within a month or more, it germinates. The pit is then dug up to remove the Palmyra sprouts. The sprout is separated put, and both the roots and tip are chopped off. Then it is peeled to remove the outer covering.

Consumption of Palmyra Sprout

The Palmyra sprout is either roasted on fire or boiled on the farm itself in earthen pots. It can be consumed directly as a snack post-roasting or boiling.

You also get the flour which is produced by drying and powdering the sprouts. I’ve also heard that there are various recipes made out of it. Waiting to try out those.

Taste and Texture

I haven’t tasted the roasted version. But as per the lady farmer, it tastes great, and smells even better. The boiled ones are pretty bland to taste except for their subtle woody taste and highly fibrous texture. It tastes even better when it’s freshly boiled and served. The colder it gets, it loses its charm (that’s my personal opinion though)

Nutritional Benefits

Palmyra sprouts are high in fibre (around 98%), starch (95%), protein along with calcium, magnesium and iron. It also has a low GI. The palmyra sprout flour is known for its starch content.

Culinary Uses

• Roasted or Boiled
• Flours to make rotis or baked products

Summary

Have you tried the Palmyra Sprouts? Do share your views about it. Also, if you know of any interesting recipes made with it, do share them with me. I would be glad to try it out, but in the meantime, read about the spongy coconut sprouts, mysterious Ramkand, sour pomelo or about fresh chickpeas too.

Reference

• https://www.academicjournals.org/article/article1380708373_Ali%20et%20al.pdf
• https://www.omicsonline.org/open-access/physicochemical-properties-of-palmyrah-fruit-pulp-borassus-flabellifer-l-2155-9600-1000391.pdf
• https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3981995/https://www.journalcra.com/sites/default/files/23682.pdf