Exploring Yam Consumption in India: Types and Dishes
India, a land of diverse culinary traditions, is home to a variety of root vegetables that add depth and nutrition to its cuisine. Among these, yams play a notable role, though not as prominently as potatoes or sweet potatoes. This article delves into the different types of yams consumed in India, their characteristics, and the multitude of dishes in which they are used.
The Versatility of Yams in Indian Cooking
In India, yams are not a single entity but a diverse group of root vegetables.
Types of Yams in India
Yes, we eat many kinds of yam, including the normal yam with whitish to creamish flesh, elephant's foot yam with pink or whitish flesh, and the purple yam. The culinary uses of these yams are as varied as the types themselves, ranging from simple steaming to complex curries.
Popular Methods of Cooking Yams
Steaming and Serving: Yams can be steamed and served with rice, mustard oil or paste, and green chillies, adding a touch of spice and flavor to every meal.
Chutney: Another popular method is to steam the yams and then mash them into a chutney with mustard paste, green chillies, and tamarind, making a healthy and tasty condiment.
Tempered Curry: Yams can also be diced, steamed, and tempered with mustard seeds, curry leaves, and grated coconut, creating a flavorful dish that can be enjoyed as a side or a main course.
Stir-Fried with Vegetables: In the undhiyu dish, a popular mixed vegetable stew in Gujarati cuisine, yams are diced and cooked with numerous vegetables, offering a rich and hearty combination.
Curry or Mutton-Style: Diced yams can also be prepared in a curry that tastes similar to mutton curry, proving their versatility in mimicking different flavors.
Fried Slices or Julienne: For those who prefer a crispy texture, sliced or julienne yams can be fried, offering a satisfying and crunchy snack or appetizer.
Biological Names and Regional Varieties
Given the complexity of the question, let's dive deeper into the biological names and regional varieties of yams available in India. For clarity, we will use the following names:
1. The Rest of the World Yam or Elephant Foot Yam or Amorphophallus paeoniifolius
In Telugu, this root vegetable is known as Kanda. It is commonly grown in Southern India. Kanda is a key ingredient in dishes like Kanda Bachali Koora (a curry with Basella alba or Malabar Spinach) and Kanda Vadalu (yam vadas), making it a versatile and cherished component of Indian cuisine.
2. Greater Yam - Dioscorea
In Telugu, this variety of root vegetable is known as Pendalamu. Similar to the Elephant Foot Yam, it is also colloquially referred to as Ganisi Gadda. This Yam is popular in Kerala and Tamil Nadu and is often used in a variety of dishes.
3. Sweet Potato or the American Yam - Ipomoea batatas
This is another commonly used variety in Indian cuisine, known as Chilagada dumpa in Telugu. Often, the term Ganisi Gadda is used interchangeably for the Greater Yam. Sweet potatoes are particularly popular in the preparation of sambar, a lentil-based spicy lentil soup.
4. New Zealand Yam or Shamrock Yam - Oxalis tuberosa
While this type of tuber is not widely known in India, the family of Oxalis includes several varieties used in Indian cooking. These include Oxalis corniculata (Indian Sorrel), commonly known as Tinpatiya in Hindi and Puliyarila in Malayalam, as well as Oxalis acetosella. Some of these species are used in traditional Ayurvedic and tribal medicines, and the raw form is often consumed in certain regions of India.
Indian cuisine, with its rich tapestry of flavors and cooking methods, embraces a wide variety of yams, ensuring that there is no limitation to the creative and delicious ways in which these root vegetables can be prepared and enjoyed.