How to make the Yam or Jimikand Pickle (Ool ka Achar ) at your home?

Ool (Elephant foot, Indian Yam) is cultivated all over the India and its tuber (corm) is used mainly as a vegetable. It is also known by various other names in different parts of country such as Jimi Kand in North India; Ool in eastern parts of Uttar Pradesh, Jharkhand and Bihar; Suran or Sooran in Gujarat and Maharashtra; Suwarnagatti in Karnataka; Karnai Kilangu in Tamil Nadu; and Kand in Andhra Pradesh. Ool or Jimi Kand is scientifically known as Amorphophallus campanulatus (syn. Arum campanulatus). It is believed to have numerous medicinal uses. It is believed that wild yam is useful in treating problems of menstrual cramp, nausea, morning sickness, inflammation, osteoporosis, muscle spasms and childbirth. However, several studies carried out to gather supporting evidences to validate its usefulness in treatment of above indications failed to produce expected results.Tribes of Chhattisgarh and Santhal Pargana (Jharkhand) use corms of Jimi Kand or Ool for treatment of Piles. However, patients having leprosy and leucoderma are advised to avoid use of Jimi Kand. Jimi Kand or Ool is also used for making pickle and is so tasty that it is difficult to omit from the dish after tasted once. It may be served like other pickles with Parontha. Interesting part is short time required for preparing Jimikand pickle at home. It does not require many ingredients or cooking as common for other pickles.

Ingredients & Materials

• 500 g Ool or Jimi Kand

• 25 g ginger

• 25 g garlic

• 25 g green chili

• 250 ml mustard oil

• Lemon (one)

• Turmeric powder (one teaspoonful)

• Salt as per taste

• Mortar & pastel

• Grater

Method

The process of making Jimikand pickle is illustrated stepwise with suitable photographs.

• Wash Jimikand, dry on a towel and grate into small pieces
• Use hand gloves for grating and squeezing grated Jimikand to avoid contact with skin
• Squeeze grated Jimikand with both hands and remove the water to the extent possible
• Cut green chilies into small pieces
• Peel the thin skin (membrane) cover of garlic
• Grate garlic and ginger separately, grinding is not favored
• Add garlic, ginger and chilies to Jimikand and mix all the ingredients thoroughly
• Add the turmeric powder 1-2 tablespoonful as per your taste
• Add mustard oil in the quantities shown in ingredients and stir with spoon
• Add salt as per individual taste
• Fill the pickle in a jar
• Pickle is ready to serve with chapatti or parontha