Yam Recipe – Authentic Jimikand Fry with Coconut & Curry Leaves

Last Updated on 2 months by Neha Deshmukh

Yam Recipe – Authentic Jimikand Fry with Coconut & Curry Leaves

Introduction

Oh, Jimikand! This humble root vegetable holds such a special place in my heart. Growing up, my grandmother would always make this simple yet incredibly flavorful yam fry, and the aroma would fill the entire house. It’s a comfort food I instantly associate with warmth and family. Today, I’m so excited to share her recipe – an authentic Jimikand fry with coconut and curry leaves – with all of you. It’s surprisingly easy to make and absolutely delicious!

Why You’ll Love This Recipe

This Jimikand fry isn’t just tasty; it’s a little slice of South Indian home cooking. It’s quick, taking only about 15 minutes to cook, and requires minimal ingredients. Plus, it’s a fantastic way to enjoy the nutritional benefits of yam. It’s perfect as a side dish with rice and sambar, or even as a simple evening snack.

Ingredients

Here’s what you’ll need to create this delightful Jimikand fry:

• 500 gm Yam (Jimikand)
• 1 cup Coconut, grated
• 1 nos Onion, medium-sized
• 2-3 nos Green chilli, adjust to taste
• 2 tsp Urad Dal (split black lentils)
• 1 tsp Mustard Seeds
• 2 nos Red Chilli, dried
• 1 sprig Curry Leaves
• to taste Salt
• 2 tsp Coconut Oil

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

Yam (Jimikand) – Health Benefits & Selection
Yam, or Jimikand, is a nutritional powerhouse! It’s packed with fiber, potassium, and vitamin C. When choosing yam, look for firm, unblemished pieces. Avoid any that feel soft or have dark spots.

Coconut – Fresh vs. Dried & Regional Variations
Freshly grated coconut is always best for this recipe, giving it a lovely sweetness and texture. However, if fresh isn’t available, you can use unsweetened desiccated coconut. In some regions, people also add a touch of coconut milk for extra richness.

Coconut Oil – Choosing the Right Type
Coconut oil is key to that authentic South Indian flavor. I prefer using virgin coconut oil for its subtle aroma. Refined coconut oil works too, but it has a more neutral taste.

Urad Dal – A South Indian Staple
Urad dal adds a lovely nutty flavor and a bit of texture. It’s a common ingredient in South Indian cuisine, so it’s worth keeping in your pantry!

Curry Leaves – Freshness & Aroma
Fresh curry leaves are a must! They release their fragrant aroma when heated in oil, adding a beautiful depth of flavor. Don’t skimp on these!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and cube the yam (Jimikand) into bite-sized pieces. Give it a good 3-4 rinses in water to remove any excess starch.
2. Now, boil the yam with enough water and a pinch of salt until it’s tender – about 10-15 minutes. You should be able to easily pierce it with a fork. Once cooked, drain the water and set the yam aside.
3. Heat the coconut oil in a pan over medium heat. Once hot, add the mustard seeds and let them splutter – that’s when you know they’re ready!
4. Next, add the urad dal, dried red chilies (broken into pieces), and curry leaves. Sauté for about 30 seconds, until the dal turns golden brown and fragrant.
5. Add the chopped onions and green chilies to the pan. Cook until the onions turn translucent and slightly golden.
6. Now, it’s time to add the boiled yam and grated coconut. Mix everything together really well, ensuring the yam is coated in the spices and coconut.
7. Cover the pan and cook on medium heat for 2-3 minutes, allowing the flavors to meld together beautifully.
8. And that’s it! Serve hot with steamed rice, sambar, or rasam.

Expert Tips

• Don’t overcook the yam, or it will become mushy.
• Adjust the amount of green chilies to your spice preference.
• For a more intense coconut flavor, you can dry roast the grated coconut for a few minutes before adding it to the pan.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: If you like it extra spicy, add a pinch of red chili powder along with the green chilies.
• Regional Variations – Kerala Style: My friend from Kerala adds a pinch of turmeric powder for a beautiful color and earthy flavor.
• Tamil Nadu Style: In some Tamil Nadu households, they like to temper a little asafoetida (hing) along with the mustard seeds.

Festival Adaptations – Onam Special

This Jimikand fry is a wonderful addition to an Onam Sadhya (Kerala’s traditional vegetarian feast). It adds a lovely textural contrast to the other dishes.

Serving Suggestions

This Jimikand fry is incredibly versatile. It’s fantastic with:

• Steamed rice and sambar
• Rasam
• Curd rice
• As a side dish with any South Indian meal
• Even as a simple evening snack with a cup of tea!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.

FAQs

What is Jimikand and is it good for you?
Jimikand is a root vegetable, similar to a yam, that’s popular in Indian cuisine. It’s incredibly nutritious, rich in fiber, potassium, and vitamin C.

How do I know if the yam is cooked properly?
The yam is cooked when you can easily pierce it with a fork. It should be tender but still hold its shape.

Can I use grated coconut flakes instead of fresh coconut?
You can, but fresh coconut is definitely preferred for the best flavor and texture. If using flakes, use unsweetened and add a little water to rehydrate them slightly.

What is the best way to peel and chop yam?
Yam can be a little tricky to peel. I find it easiest to use a vegetable peeler, but a knife works too. Be careful, as it can be quite firm!

Can this dish be made ahead of time?
You can boil the yam ahead of time and store it in the refrigerator. However, it’s best to make the fry just before serving for the freshest flavor.