Open fire cooked Jicama/ Yam By Megha Kohli
Yam is known as “shankalu” in Bengal and “kesaru” or “miskri kand” in Bihar. Far from being considered an exotic delicacy, it’s often associated with rural life and poverty — so much so that it risks being forgotten as people grow more affluent and shift toward more “prestigious” foods.
On my menu, I serve yam cooked in the tandoor, topped with a fresh coriander and Gondhoraj lemon salsa.
There are many benefits to the yam bean root (Jicama) and can be swapped with white potatoes. It’s a high-yield crop that thrives in both tropical and arid climates, producing around 35 tonnes per hectare in dry conditions, and up to 75 tonnes per hectare in ideal conditions.
Beyond yield, jicama is also a powerful ally in sustainable agriculture. It improves soil fertility through nitrogen fixation and can be grown in rotation with crops like maize and beans.
Ingredients:
- Yams : 500 gm
- Turmeric powder : 1 ts
- Salt : as neede
- Hung curd : 250 gm
- Mango pickle (Smashed) : 2 tbsp
- Dry mango powder : 2 tsp
- For the coriander salsa
- Fresh coriander leaves & stems chopped : 100 gm
- Lemon juice : 3 lemons
- Oil : 30 ml
- Salt : as needed
Method:
Wash and peel yam. Pat dry. Cut yam into pieces about 70 grams each and 2 x 2 inches in size.
In a deep vessel, boil yam with water, turmeric powder, and salt until soft, 25 to 30 minutes. (You want it soft but still holding together.)
Drain and dry yam, then deep-fry until golden brown.
In a large bowl, combine hung curd, mango pickle, masala, thyme, and lemon juice and mix well.
Coat yam in hung curd marinade once yam has cooled down and refrigerate overnight for best results.
To serve, place marinated yam on a seekh or skewer and cook over an open flame until you get slightly charred edges.
For the salsa : Mix all the ingredients well and refrigerate
Garnish the cooked yam with lemon-coriander salsa.
