Panang Kizhangu Recipe – Authentic Indian Yam & Salt Dish

Last Updated on 6 months ago by Neha Deshmukh

Panang Kizhangu Recipe – Authentic Indian Yam & Salt Dish

Hey everyone! Today, I’m sharing a super simple, yet incredibly satisfying recipe that’s been a staple in my family for generations – Panang Kizhangu. It’s a humble dish, really, just yam and salt, but the flavour is surprisingly delightful. It’s comfort food at its finest, and I think you’ll absolutely love it.

Why You’ll Love This Recipe

This recipe is all about simplicity. It requires minimal ingredients and effort, making it perfect for a quick weeknight side dish or a comforting snack. But don’t let the simplicity fool you – the earthy sweetness of the yam, perfectly balanced with salt, is truly addictive. Plus, it’s naturally vegan and gluten-free!

Ingredients

Here’s what you’ll need to make this delicious Panang Kizhangu:

• 6 Panang Kizhangu (Indian Yam)
• Water, as needed
• Salt, to taste

Ingredient Notes

Let’s talk about the star of the show – Panang Kizhangu! This is a specific variety of yam, popular in Tamil Nadu and Kerala. It has a slightly purple hue and a unique, almost floral aroma.

If you can’t find Panang Kizhangu, don’t worry! You can substitute it with other varieties of yam like Suran (elephant foot yam) or even sweet potato, though the flavour profile will be slightly different. Just be aware that Suran needs a bit more cooking time and can be slightly itchy, so handle it carefully. About 6 medium sized Panang Kizhangu weighs around 500-600 grams.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. First, gently remove the outer, dry skin from the Panang Kizhangu. It’s a bit like peeling potatoes, but the skin is a little tougher.
2. Next, trim off the root end and cut the yam into finger-length pieces – about 2-3 inches long. Now, this is where it gets interesting. Gently break apart each piece. This helps release some of the fibers and ensures even cooking.
3. Give the yam pieces a thorough rinse under cold water. This gets rid of any dirt or residue.
4. Transfer the rinsed yam to a pressure cooker. Add enough water to completely submerge the pieces. Don’t be shy with the water! Then, season generously with salt.
5. Close the pressure cooker and cook on medium heat for 6-10 whistles, or until the yam is fully tender. The exact number of whistles will depend on your pressure cooker and the size of the yam pieces.
6. Once cooked, carefully drain the water. And that’s it! For the best flavour, I like to let it rest for a few hours before serving. It just allows the flavours to meld together beautifully.

Expert Tips

• Don’t overcook the yam! It should be tender but still hold its shape.
• Adjust the salt to your liking. Some people prefer a more pronounced salty flavour.
• If you don’t have a pressure cooker, you can boil the yam in a pot until tender, but it will take considerably longer – around 30-40 minutes.

Variations

• Spice Level – Mild: While traditionally served plain, a pinch of red chilli powder can add a lovely warmth. My friend, Priya, always adds a tiny bit!
• Regional Variations – Tamil Nadu Style: In some parts of Tamil Nadu, a squeeze of lemon juice is added after cooking for a tangy twist.
• Serving Style – Hot or Cold: Panang Kizhangu is delicious both hot and cold. I personally love it cold as a snack on a warm day.

Serving Suggestions

Panang Kizhangu is fantastic as a simple side dish with rice and sambar. It also pairs well with rasam or any other South Indian curry. You can even enjoy it as a light snack on its own! A sprinkle of freshly chopped coriander leaves adds a nice touch.

Storage Instructions

Leftover Panang Kizhangu can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours develop further!

FAQs

Q: What is Panang Kizhangu and where can I find it?

A: Panang Kizhangu is a specific variety of Indian yam, known for its unique flavour and texture. You can usually find it at Indian grocery stores, especially those specializing in South Indian produce.

Q: Can I use a different type of yam if Panang Kizhangu is unavailable?

A: Yes, you can! Suran (elephant foot yam) or sweet potato are good substitutes, but the flavour will be slightly different.

Q: How do I know when the Panang Kizhangu is fully cooked?

A: The yam should be easily pierced with a fork. It should be tender but still hold its shape.

Q: Can this be made ahead of time?

A: Absolutely! In fact, it’s even better if made a few hours in advance to allow the flavours to meld.

Q: Is Panang Kizhangu good for health, and what are its benefits?

A: Yes! Yam is a good source of carbohydrates, fiber, and essential vitamins and minerals. It’s known to aid digestion and boost immunity.