Ol = Elephant foot or whitefoot giant arum, a tropical tuber or root crop. There are some excellent recipes of cooking Ol or suran. It is also called Jimikand in Hindi.
This tuber crop, grows widely as cash crops, mainly in coastal and moderate to high rainfall region. It has excellent medicinal qualities and is used for Ayurveda and Unani medicines.
It is said to be good for people suffering from bronchitis, asthma, abdominal pain, dysentery, enlargement of spleen, piles, elephantiasis, diseases due to vitiated blood, rheumatic swellings.
Presenting here today is another quintessential, exotic, traditional Bengali recipe of steamed Ol or Elephant foot yam with the aromatic taste of raw mustard oil and fried dried whole red chilli. 🙂
Like sushi and caviar, enjoying such exotic traditional delicacy, one needs an acquired taste. Mustard oil is a strong aromatic oil, unlike refined oil.
This is served as an appetizer with steaming plain boiled rice. It is simple to make and delicious to eat. ❤
Here’s what i did…………
250 gms – ol/ suran/ elephant foot yam
1 tbsp – buttermilk
1 nos – dried red whole chilli
2 tsp – mustard oil
salt to taste
Wash the yam thoroughly. Peel off the thick outer skin. Wash again. Slice it in big chunks.
Pressure cook it to 1 whistle, with some water and 2 tbsp buttermilk or 1 tsp of tamarind pulp. I used buttermilk.
Once cooled, mash it well.
Coat the dried whole chilli with some oil and Roast it on a open flame. Careful and make sure your kitchen chimney or exhaust should be on while roasting the chilli.
Pour mustard oil into the mashed yam, add salt and break the roasted chilli. Blend it all together. Make medium sized balls.
Serve with steaming, plain boiled rice.
Happy cooking !! 🙂
Cheers !! 😀