Elephant Yam can prevent inflammation with its rich antioxidants profile
Elephant Yam is a popular cash crop originating from India and South Asia. It has a delicious tuber root that is full of nutrition and carries multiple medicinal benefits for the prevention and cure of health. It is also known as Suran, Elephant foot yam, or Jimikand in different parts and the scientific name is Amorphophallus Paeoniifolius. It is widely used in traditional and Ayurvedic medicine for the treatment of acute rheumatism, tumors, lung swelling, asthma, vomiting, and abdominal pain. For the ease of cultivation and speed at which it grows, it is also termed as a “famine crop”. The tuber of the plant is usually fried, boiled, baked, or pickled. For its high oxalate content, it requires pretreatment by blanching, steaming, or soaking.
Whole Plant on Maturity
Rich source of Minerals and Fiber
- It is a rich source of Potassium and Magnesium a good source of minerals as Phosphorus, Calcium, Iron, Copper, Selenium, and Zinc.
- Elephant yam is a rich source of antioxidants and polyphenols that have a biologically positive effect in preventing degradation and oxidation by free radicals.
- It contains high levels of Vitamins B6, Vitamin C, and A. It is a good source of Vitamins B1 and B2.
- It is also a moderate source of Omega 3 fatty acids and molecular hormone Diosgenin that has an anti-cancer effect.
The tuber of the plant
Elephant Yam supports heart health and gut flora (digestive system health)
In Ayurvedic medicine, the whole plant, including leaves and flowers are used to treat inflammatory and digestive disorders such as Ulcerative Colitis, Rheumatism, and Hemorrhoids. Traditionally the tuber of the plant is also used to treat dysentery, cold, tumors, hemorrhages, cough, bronchitis, and asthma.
- Supports gastrointestinal health and removes abnormalities. The tuber is used to treat constipation, flatulence, ulcerative colitis, hemorrhoids, dyspepsia, and abdominal pain.
- The paste of the tuber is applied externally to treat rheumatoid arthritis.
- Supports heart health, lowers blood pressure and cholesterol levels due to a high concentration of Potassium and antioxidants.
- Elephant yam is micronutrient and fiber-rich, hence a great food to support weight loss and overall well being.
- It can help relieve the pre-menstrual pains as it regulates hormone levels and increases estrogen levels.
- Regulates blood sugar levels and provides a consistent source of energy due to a high concentration of fiber.
- It is a pre-biotic and supports our gut microbiome for the polysaccharides present in the tuber.
- It has anti-bacterial and anti-fungal properties.
- Supports the health of the liver and spleen, hence used as a liver tonic and a rejuvenating medicine in Ayurveda.
The foliage of the young plant
Elephant Yam Recipe – Jimikand Curry with Green Peas- Indian Healthy Recipes
This is a delicious curry recipe that goes well with bread or rice. It can also be consumed as a soup dish for the water content and the soft texture of the yam. This recipe of Jimikand is highly recommended for Diabetics, for people suffering from cancer and hypertension, and for those looking to lose weight. It is slightly tangy but has a high density of proteins and essential nutrients, and super kids friendly preparation. As the yam contains oxalate compounds that cause itchiness in the throat it has to be pre-treated which we do by frying the yam and then using the fried cubes into curry recipe. We use pure peanut oil for frying as it can withstand the high temperatures required for the same.
Flower of Plant
Ingredients – Elephant Yam Recipe – Jimikand Curry with Green Peas
Serves 4-5 people
- 1 Medium sized (600g) of Elephant Yam tuber
- 1 medium sized Onion – finely chopped
- 2-3 cloves of Garlic
- 1 tablespoon Ghee
- Oil for frying and a pan for frying – oil required would be around 150 ml
- 1 inch Ginger – finely chopped or grated
- 2 large Tomatoes – finely chopped
- Water for the curry – Yam requires lots of water to make a nice soup
- 2 teaspoons Turmeric
- Salt to taste
- 1 teaspoon coriander powder
- 2 teaspoons cumin seeds – Jeera
- Pinch of asafetida (optional)
- 200g green peas – we used frozen green peas
- Few twigs of corianger leaves – finely chopped for garnishing
Cut and cubed pieces of the tuber
Method of Preparation – Elephant Yam Recipe – Jimikand Curry with Green Peas
Since elephant yam contains oxalates that can cause itchiness r rashes to the skin while cutting, one would need to oil the hands well with mustard oil to prevent contact with the raw yam pieces. Another option would be to wear gloves while handling the yam.
- Peel the yam and cut into half-inch cubes as shown in the picture.
- Heat frying oil in the pan and start frying them till they turn golden brown. Keep aside. (Caution: Don’t fry the yam pieces to too dark brown as the taste won’t be good afterward.)
- Heat a cooking pan. Put the ghee in it. Once hot, add the cumin seeds and asafetida.
- As the seeds start to splutter, add the chopped onions, garlic, and ginger and keep stir-frying till the mix turns golden brown.
- Add turmeric, salt, and coriander powder and stir-fry for another 2 minutes.
- Add the chopped tomatoes and keep stir-frying till the tomatoes are mashed down.
- Add green peas, yam, and water (nearly 400 ml) to make a nice soupy mix.
- Cook on meium heat for another 10 mins till everything is mixed well and tastes of ingredients are blended in together.
- Close and garnish with coriander leaves.
- Serve with rice or chapati! Enjoy!!