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Elephant yam is a remarkable tuber that offers both culinary versatility and nutritional benefits. Whether you’re growing it in your garden or experimenting with it in your kitchen, this humble root vegetable is sure to become a favourite in your repertoire.
Video Credit: Kalpana's Kitchen
Elephant yam (Amorphophallus paeoniifolius) is a tropical plant that thrives in warm climates with moderate rainfall. It is a low-maintenance crop with high yields, making it a favourite among farmers and home gardeners. The plant grows best in well-drained, loamy soil rich in organic matter. Choose a location that receives partial sunlight. While yams can tolerate shade, too much may slow growth.
Planting Elephant Yam
Elephant yam is grown from corms—bulb-like tubers similar to potato seed pieces. Select healthy corms that are free from blemishes. Cut large corms into smaller pieces, ensuring each has at least one bud. Allow the cut pieces to dry for 24 hours to prevent rot. Bury the corms 6-8 inches deep, with the bud facing upward. Space them about 2 feet apart.
Caring For The Elephant Yam Plant
Water the plants regularly but avoid waterlogging, which can cause rot. Add organic compost or well-rotted manure to enrich the soil. Supplement with potassium and phosphorus-rich fertilizers during growth for larger, healthier yams. This plant is relatively resilient but can be affected by pests like aphids and diseases like leaf blight. Use natural remedies, such as neem oil sprays, and ensure good airflow around the plants to minimize issues.
Harvesting
Elephant yam takes 8-10 months to mature. The leaves begin to yellow and wither, signaling readiness for harvest. Carefully dig out the tubers to avoid damaging them. Store the harvested yams in a cool, dry place. To store fresh yam, keep it in a cool, dry place away from direct sunlight. Peeled and cut yam can be refrigerated for a few days in an airtight container. Blanched yam can also be frozen for longer storage.
Cooking With Elephant Yam
Elephant yam is a versatile ingredient that can be incorporated into numerous dishes. It has a slightly nutty and starchy flavour, making it an excellent base for spices and herbs. It is a powerhouse of nutrients. It is rich in dietary fibre, making it great for digestion. The tuber is also a good source of potassium, magnesium, and essential vitamins like B6. It is a low-calorie food with a high satiety factor which makes it ideal for weight management. It contains antioxidants that help reduce inflammation and support overall health.
The yam’s skin is rough and needs to be peeled before cooking. Wear gloves while peeling, as its sap may cause mild itching. Once peeled, cut the yam into desired shapes—cubes, slices, or sticks—and rinse thoroughly in water. Always boil the yam before further cooking and preferably use gloves while handling raw yam to avoid irritation. It may be a good idea to pair yam with acidic ingredients like tamarind or lemon juice to enhance its flavour.
To reduce its itchiness, boil the yam pieces in water with a pinch of salt and turmeric for 10-15 minutes. This step also softens the yam, making it easier to cook in other dishes. You can shallow or deep-fry the yam slices to create crispy snacks or chips. Other ways to cook include tossing boiled yam cubes with spices and sauté them for a quick and flavourful side dish, adding boiled yam to coconut or tomato-based gravies for hearty curries or steaming the yam with minimal spices for a healthy and simple preparation.
In Indian cuisine elephant yam or suran takes on different forms depending on the region. Thinly sliced, spiced, and fried, suran chips are a crispy snack that is popular in many regions of the country. Suran Masala, a spicy curry that pairs well with rice is mainly cooked in Maharashtra while Suran Ka Achaar, or pickled yam chunks, is a delicacy in North India.
In South India, it is the star ingredient in dishes such as Aviyal, a mixed vegetable curry from Kerala, and Masiyal, a Tamil Nadu dish where mashed yam is tempered with mustard and curry leaves.
