The scientific name of elephant foot yam is Amorphophallus paeoniifolius, which belongs to the Araceae family. Its plant pollinating insects as it secrets a pungent mucus to attract them. Other names of elephant yam are a stinky lily, telinga fruit, Jimikand, and suran gadde.
The health benefits of elephant foot yam are
Elephant foot yam contains omega-3-fatty acids and low amounts of fat which helps to reduce the bad cholesterol levels of the body and also helps in ideal weight loss.
ANTICOAGULANT AND ANTI-INFLAMMATORY
Elephant foot yam has anticoagulant and anti-inflammatory properties which help in reducing the risks of heart attacks, high blood pressure, and coronary heart disease. It is also useful in retrieving the clots formed in arteries and veins.
Along with omega-3-fatty acids and antioxidants, elephant foot yam also contains Diosgenin which prevents the formation of cancer cells. It also improves the immune system thus, helping in reducing the risk of cancer.
SLOW DOWN AGEING
Elephant foot yam contains vitamin C and antioxidants which reduces the risk of strokes, cancer, and cardiovascular diseases. Because of vitamin C, it contains it slows down the aging process and makes the skin healthy by reducing blemishes and wrinkles from the skin.
Elephant foot yam contains a low glycemic index which promotes the insulin level in the body, raises blood sugar levels slowly and controls diabetes.
Elephant foot yam is a natural detoxifier because of its high fiber content it is also known for its hepatoprotective activity. It cleanses all the organs making them pathogens free.
MEMORY AND CONCENTRATION
Along with omega-3-fatty acids, elephant foot yam also contains magnesium, zinc, phosphorus, and selenium which improves brain functionality and also improves memory and concentration.
Elephant foot yam contains vitamin B6 and antioxidants which helps in reducing the symptoms of premenstrual syndrome and its symptoms like cramps and abdominal pain. It also helps in increasing the levels of estrogen to maintain hormonal levels in the body.
Elephant foot yam is used as a colloing supplement in the food. It is highly used in hotter regions as it helps in producing a colling effect in our body. Elephant foot yam helps in reducing high blood pressure and additionally facilitates, swish flow of blood across arteries and veins.
Elephant foot is used in treating various gastrointestinal activities like constipation, diarrohea, dysentery and irregular bowel movement. It also maintains gastrointestinal health.
Elephant yam can be eaten at any time of day. It can be eaten with every food items.
It contains lots of carbohydrates and proteins creating it an honest staple food. Its alternative chemical constituents are beta-sitosterol, xylose, lupeol, galactose, betulinic acid, amylase, stigmasterol and far a lot of. It additionally contains high levels of atomic number 30, phosphoric, potassium, vitamin B6, calcium, antiophthalmic factor etc. Another vital constituents of elephant foot yam area unit steroids, phenols, alkaloids, flavonoids, and amblyone. Containing regarding five-hitter of proteins, 18-24% of carbohydrates, together with regarding seventy two of water, it’s a fast energizer and is wide consumed in many elements of the planet.
Ways to use Elephant Foot Yam
Apart from of all these health edges, elephant foot yam are often utilized in curries and forms a significant staple food in some elements of the globe. It’s accustomed create chips, fries, stews, soups, casseroles, etc. Similar to sweet potatoes. it’s conjointly wide utilized in the shape of flour to create slices of bread. It’s a wide consumed crop within tropical regions. It’s typically consumed cooked or baked, and a number of other recipes area unit accessible supported elephant foot yam.
How to buy and store elephant foot yam
Buy only fresh elephant foot yam. Store the elephant foot yam in a zip pouch ina refrigerator.
Season in which elephant foot yam is available
Elephant foot yam is available all year round.
How to make Elephant Foot Yam Curry or Suran Gadde Palya Recipe
- 1 big bowl elephant foot yam(suran gadde), chopped into cubes after removing the skin
- 1 small cup black chickpeas(kala chana), soaked in water for 8 hours.
- 1 small cup grated coconut
- small lemon size tamarind, soaked in water for 20 minutes
- 1 1/2 tsp mustard seeds
- 5-6 dry red chilies, broken
- 8 curry leaves
- 2 tsp cooking oil, preferably coconut oil
- 1 tsp jaggery powder
- 1 tsp salt, or as per taste
- 1/2 tsp turmeric powder
- 1/2 tsp white lentils(urad dal)
- Remove the yam’s outer skin. Discard the skin. Chop the flesh into half-inch cubes. Put them in a steel container. Add some diluted tamarind water and salt. Add some soaked black chickpeas (optional). The water level should be about 1/2 an inch above the level of contents in the container.
- Cook the mix in a pressure cooker up to 2 whistles and simmer for 10 minutes. Turn off the stove. Once the pressure releases naturally, take the container out from the cooker. Strain the excess water from it.
- Dry grind grated coconut, mustard seeds, and red chilies. Keep aside. This is the spice mix for this curry.
- Heat a deep-bottomed pan. Add mustard seeds, white lentils, and curry leaves. Let mustard crackle. At the same time, lentil turns golden. Add cooked yam and chickpea mix.
- Add salt, tamarind pulp, turmeric powder, and powdered jaggery. Gently combine them.
- Add ground spice mix. Stir-cook on a very low fire for a minute. Turn off the stove.
- Elephant foot yam curry or side dish is ready to serve. Eat it with plain rice or use it as a side dish for pancakes, curd rice, rotis, etc.
How to make Kalyana Veetu Senai Curry Recipe – South Indian Spicy Roasted Yam
- 250 grams Elephant yam (Suran/Senai/Ratalu), cut into 1 inch thin pieces
- 1/2 cup Fresh coconut, grated
- 1/2 teaspoon Mustard seeds
- Curry leaves, few
- 1/4 teaspoon Asafoetida (Hing)
- 1 teaspoon Mustard seeds
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Turmeric powder (Haldi)
- 2 teaspoon Sambar Powder
- Salt, to taste
- Cooking oil, as required for frying
- To begin making the Kalyana Veetu Senai Curry Recipe, add the cut yam pieces into a pressure cooker with 1/4 cup of water, 1/2 turmeric powder and salt and pressure cook the yam for one whistle and keep aside.
- Preheat oil in a pan over medium heat; add the mustard seeds and allow it to splutter.
- Once the mustard seeds crackle, stir in the hing and curry leaves and saute for few seconds.
- After a few seconds, add the grated coconut and roast for about minute until it turns golden in color and releases an aroma.
- At this stage, add the red chili powder, turmeric powder, coriander powder, sambar powder and saute for a few seconds and add the cooked yam. Stir well until all the masalas coat the yam – about a minute.
- The yam tends to get a little dry, as it combines with the masala; you could add a little more oil to help give the yam a little more crispy texture and also help the masalas to get absorbed well into the Senai Curry.
- Once you notice the masalas are well coated and the Kalyana Veetu Senai Curry has a slightly roasted texture, check the salt and spices and adjust to suit your taste.
- Once done, turn off the heat and transfer the Kalyana Veetu Senai Curry to a serving bowl and serve hot.
- Serve Kalyana Veetu Senai Curry along with Keerai Sambar and Steamed Rice for a weekday lunch. You can also pack it in your Lunch Box along with Palak Raita and Tawa Paratha.
The cooling impact of elephant foot yam is contraindicated in patients who are plagued by respiratory illness, bronchitis, sinus infections or cold. The conditions may degenerate, the rationale it’s best, that patients ought to avoid foot yam. The vegetable is additionally quite fretful in nature, and on having it, one will feel skin sensation sensation in their mouth and throat.
Fun Facts about elephant foot yam
- Suran (pronounced sue-ran) is a large tuber also known as Elephant yam. Botanically, the plant is classified as Amorphophallus paeoniifolius and is unrelated to the common yam, which is classified as Dioscorea.
- It is known in England as the Elephant Foot yam for its somewhat elephantine hoof-like appearance.
- In China, Suran is called Cho mo yu in Chinese and Pungapung in Tagalog.
- The Elephant foot yam’s unique flower earned it the nickname “stinky lily” or “death flower” because of the unusual smell the flower emits just after fully bloomed.
- Its appearance and its utility have made it a popular and commercially successful plant to grow throughout its native region. Suran is a popular ingredient in Sri Lanka and in India, where it is used in curries and koftas in the northern part of the country.