Thursday, 23 July 2015


This is a very spicy and mouth watering dish made of  JIMIKAND or YAM.
It can be eaten mixed with hot steamed rice, parathas or spread on any bread.

Jimikand or yam  500grams
Tamarind  soak an inch big ball in half a cup of water, then extract the pulp and sieve Yellow mustard powder  2-3 tsp soaked in half a cup of water
Black mustard seeds 1/2 tsp
Salt      to taste
Sugar or jagerry  1 tsp(only enough to balance the acid of tamarind)
Turmeric powder  1/2 tsp
Red chilli powder to taste
Oil       3 tbs (preferably mustard oil)

Peel the outer layer of jimikand or yam. Cut the yam into finger thick chunks roughly. Boil or pressure cook it till done. Mash and keep aside.
In a pan heat the oil. Put the mustard seeds and let it crackle. Put the mashed  yam  and sauté. Put salt, sugar/jaggerry and chilli powder. Keep stirring well till the mash is well mixed with spices.
Add the tamarind pulp and sauté more till you reach the right consistency you want. Note tamarind needs little cooking. Check the seasoning.
Now add mustard powder solution, mix and remove from fire.

Its salty, SOUR and HOT!
Its lip smacking!
Its taste bud tingling!
Its mouth refreshing!
Just enjoy!!!

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  1. I have never made a dish with jimikand in it, this I will have to try sometime. How long do you need to soak it for? Thanks for sharing at Talented Tuesday link party!
    Hope you are having a great day!
    Aspen jay

    1. Thanks for the comment! Jimikand just needs to be boiled or pressure cooked at full flame-one whistle. Tamarind is generally available as dark brown moist pieces. Just soak it a little before you commence cooking, say half an hour or less. Just mash it in the soaked water to release the pulp and then, drain the pulp. Enjoy cooking!

  2. I have not heard of that kind of yam, but it looks good. Thanks for sharing at Home Sweet Home!