Harvesting Elephant Foot Yam from my Kitchen Garden & Cooking the Best Recipes| Ol-Chingri |Ol Vorta

Harvesting Elephant Foot Yam from my Kitchen Garden & Cooking the Best Recipes | Ol-Chingri | Ol Vorta |

The elephant foot yam or whitespot giant arum is a tropical tuber crop grown primarily in Africa, South Asia, Southeast Asia and the tropical Pacific islands. Because of its production potential and popularity as a vegetable in various cuisines, it can be raised as a cash crop. The plant blooms annually around the beginning of the rainy season.

In Indian state of West Bengal, Assam and in neighbouring country Bangladesh, it is called Ol (ওল/ওল কচু). It is usually eaten as mashed or fried or added to curries and, more rarely used in pickle or to make Ol chips. In some households, the green leaves and stems are also cooked as green vegetables. Also, the leaves and stems are eaten by chopping them into pieces and frying.

In Uttar Pradesh and Gujarat, It is called Suran.
In Bihar, it is used in oal curry (i.e. Elephant Foot curry), oal bharta or chokha, pickles and chutney. Oal chutney is also called Barabar chutney as it has mango, ginger and oal in equal quantities, hence the name barabar (meaning “in equal amount”).

In Chhattisgarh, it is called Zimmikanda. It is eaten as curry and is a delicacy among people of Chhattisgarh.

In Tripura, it is called Batema and prepared by making a paste with sodium bicarbonate (baking soda) and water to remove its raphides (calcium oxalate needles).

In Karnataka, it is called Suvarnagadde.
In Southern India, especially Kerala, it is known as Chena, the tuber has been a part of people’s diet for centuries. In Tamil it is called kaaraa karunai kizangu. It is mainly served as steamed pieces along with traditional chutney made of green chilli, coconut oil, shallots and garlic although the curry preparation is also common as a side dish for rice. It is made into a thick chutney (masiyal, மசியல்), typically eaten as an accompaniment with a rice dish. It has served as the main source of carbohydrates especially during the famine-stricken days of the region in the past along with the more popular tapioca. The flower bud before it blooms is also used for making curry. All parts of the flower can be used for making different types of side dishes.

In Nepal, it is called oal, kaan or suran and is grown mainly in the southern plains of the country. Its curry is consumed in Jitiya and Deepawali festivals.

In the Philippines, it is known as pongapong. The young leaves, stems, and corms are as vegetables or turned into desserts. They are thoroughly cooked to destroy the stinging oxalate crystals.

The elephant-foot yam is widely used in Indian medicine and is recommended as a remedy in all three of the major Indian medicinal systems: Ayurveda, Siddha and Unani. The corm is prescribed in those systems for a variety of ailments. The tuber is reported to be useful in treatment of piles.

Today I Harvest a Elephant Foot Yam (Ol) from my Kitchen Garden and I Cook some Best Recipes like ol-Chingri and ol Vorta in my hand in my village kitchen in a easy process. All of you can try these in your home.

#Elephant_Foot_Yam_Best Recipes #Ol_Chingri
#Ol_Vorta
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