Yam To Jimikand: Uncovering India's Lesser-Known Root Vegetables

Indian cuisine is renowned for its rich and diverse vegetables. While common ones like potatoes, tomatoes, and carrots are widely used in Indian cuisine, there are many lesser-known root vegetables that are just as important and delicious. These root vegetables are often unique to certain regions and are an integral part of the local cuisine. From the nutty and earthy flavour of yam to the sweet and delicate taste of taro, these root vegetables have a distinct taste and texture that add depth and complexity to Indian dishes. In this article, we will explore some of the lesser-known root vegetables used in Indian cuisine and discover their unique culinary properties.

Yam (Suran)

Yam is a nutrient-rich vegetable and a good source of dietary fibre, potassium, and vitamin C. It also contains essential minerals like iron, phosphorus, and magnesium. In Indian cooking, yam is used in a variety of dishes, such as stews, curries, and stir-fries. It is a versatile vegetable that can be boiled, roasted, fried, or even grilled.

Yam is also known for its medicinal properties and has been used in traditional Indian medicine for centuries. It is believed to have anti-inflammatory and antioxidant properties that can help prevent certain diseases. However, it should be noted that yam contains certain compounds that may cause allergic reactions in some individuals, so it is important to consume it in moderation.

Arbi

Arbi, also known as Colocasia, is a root vegetable that is widely consumed in India as well as in other parts of the world. It has a brown, hairy outer layer and creamy, white flesh inside. The flesh has a slightly slimy texture when cooked, but is highly nutritious and has a mild, slightly sweet taste.

Arbi is a rich source of dietary fibre, vitamin C, and essential minerals such as potassium, iron, and calcium. It is also low in calories, making it a healthy addition to a balanced diet. In Indian cooking, arbi is used in a variety of dishes, such as stews, curries, and side dishes. It is often boiled, roasted, or fried to bring out its unique taste and texture.

One of the most popular ways to cook arbi in India is by making "arbi ki sabzi", which is a dry curry made with boiled or roasted arbi and a variety of spices. Another popular dish is "arbi ke pakode", which are deep-fried fritters made from a batter of gram flour, spices, and mashed arbi. Arbi can also be used as a substitute for potatoes in many dishes, as it has a similar texture and flavour.

Taro (Arvi)

Taro, also known as Arvi in India, is a root vegetable that is widely grown and consumed throughout the country. It has a brown, scaly outer layer and a starchy, creamy white flesh inside. The flesh has a slightly nutty taste and a creamy texture when cooked, making it a popular ingredient in many traditional Indian dishes.

Taro is a rich source of dietary fibre, vitamins, and minerals, including potassium, magnesium, and iron. It is also low in calories, making it a healthy addition to a balanced diet. In Indian cuisine, taro is used in a variety of dishes, such as curries, stews, and snacks. It is often boiled or roasted and sometimes mashed or pureed to make dishes like "arvi ki sabzi" or "arvi ke kebab".

One of the most popular ways to cook taro in India is by making "arvi ka salan", which is a spicy curry made with boiled taro and a variety of aromatic spices. Another popular dish is "arvi ke patte", which are crispy taro leaves that are fried and served as a snack. Taro can also be used to make chips or fries, or added to soups and stews for a hearty and flavourful addition.

Shakarkandi

Shakarkandi, also known as "sweet potato," is a root vegetable that is widely grown in various parts of India. It is a staple food during the winter season and is often roasted or boiled and eaten as a snack. The flesh of the sweet potato is soft and sweet, with a subtle nutty taste that makes it a versatile ingredient in both sweet and savoury dishes. It is commonly used in curries, chaats, and salads, and is also popularly consumed as a dessert. Shakarkandi is a rich source of complex carbohydrates, dietary fibre, and essential vitamins and minerals such as vitamin C, potassium, and magnesium. It is also known for its antioxidant properties and has been linked to numerous health benefits such as boosting immunity, improving gut health, and reducing inflammation. Despite being a lesser-known root vegetable outside of India, shakarkandi is an integral part of Indian cuisine and is widely enjoyed for its flavour and health benefits.

Kamal Kakdi

Kamal Kakdi, also known as lotus stem, is a lesser-known root vegetable that is commonly found in India, particularly in the northern regions. It is the stem of the lotus flower and has a unique taste and texture that are prized in Indian cuisine. The lotus stem is cylindrical and has a light brown colour with several small holes or hollow tubes running through it. It has a mild, slightly sweet taste and a crispy, crunchy texture that make it a popular ingredient in salads and stir-fries. Kamal Kakdi is a rich source of dietary fibre, vitamin C, potassium, and other essential nutrients. It is known for its cooling properties and is often used in traditional Indian medicine to treat ailments such as fever, diarrhoea, and inflammation.

Singhara

Singhara, also known as water chestnut, is a lesser-known root vegetable that is commonly found in India and other parts of Asia. It is the corm, or bulb, of the water chestnut plant and is often consumed in its raw or cooked form. Singhara has a sweet, slightly nutty taste and a crisp, crunchy texture, similar to that of a potato. It is often used in Indian cuisine to make flour for dishes such as singhara atta puris, which are deep-fried puffy breads made from singhara flour. Singhara is also used to make desserts such as halwa and laddoos. In addition to being a popular ingredient in Indian cuisine, singhara is also valued for its nutritional properties. It is low in calories and high in fibre, vitamins, and minerals such as potassium, iron, and magnesium. Singhara is also believed to have medicinal properties and is used in traditional Indian medicine to treat conditions such as diarrhoea, dysentery, and fever.

Jimikand

Jimikand, also known as elephant foot yam, is a starchy root vegetable that is native to India and Southeast Asia. It is a member of the Araceae family, which includes other popular root vegetables like taro and colocasia. Jimikand is a tuberous plant, meaning that its edible part grows underground as a thickened stem, much like a potato. It has a rough, scaly exterior that is often brown or grey in colour, with white flesh inside that can be cooked and consumed in a variety of ways.

In Indian cuisine, jimikand is often used to make curries, stews, and stir-fries. Its starchy texture makes it a great addition to dishes that need some extra thickness or body. It also has a slightly earthy flavour that pairs well with spicy or tangy ingredients. In addition to its culinary uses, jimikand is also valued for its medicinal properties. In Ayurvedic and traditional medicine, it is used to treat various ailments such as digestive issues, respiratory problems, and skin conditions.

Jimikand can be a challenging vegetable to work with, as it has a very strong, pungent smell when raw. To prepare it for cooking, the outer layer must be peeled off and the vegetable thoroughly washed and boiled before being used in any recipe. Some popular dishes that feature jimikand include yam curry, roasted yam, yam chips, and yam stir-fry.

Chukandar

Chukandar, commonly known as beetroot, is a root vegetable that has gained immense popularity in recent times for its nutritional and medicinal properties. The deep red colour of the beetroot is due to the presence of a pigment called betacyanin, which is also responsible for its health benefits. This vegetable is native to the Mediterranean region but is now widely grown and consumed in various parts of India.

Beetroot is a rich source of essential vitamins and minerals, including vitamin C, folate, iron, potassium, and manganese. It is also a good source of dietary fibre, antioxidants, and phytonutrients, such as betaine and betalains. These nutrients have numerous health benefits, including reducing inflammation, improving blood pressure, boosting immune function, and promoting healthy digestion. In Indian cuisine, beetroot is often used to prepare curries, salads, and chutneys. It is also a popular ingredient in smoothies and juices, especially for its sweet taste and vibrant colour.