Jimikanda (Yam) Masala – No onion no garlic recipe – Step By Step :)

Jimikanda Masala – Also known as the king of all curries in Chhattisgarh! No feast is ever complete without this yummy dish on the menu!


This particular one is a ‘no onion no garlic’ recipe and yet the most tastiest ever!

The story behind this recipe is quite memorable to me. Every nonee (girl) of Chhattisgarh is traditionally  expected to know this recipe before she is married. Obviously, as this is the most important dish to be prepared during festivals and feasts. Also, this recipe requires special acumen to be prepared. How, you may ask? Well, the yam that we get in Chhattisgarh is quite wild and the curry becomes very pungent and itchy to the tongue if not prepared right. It can give you a serious pain and itchy sensation in your tongue and the whole feast might be ruined for you!

However, I did not know how to cook this curry when I got married and learnt this amazing dish from my lovely MIL (mother in law) who was in turn taught this by her maa. Now that’s some piece of history being passed to me, so, excitedly I learned this dish with equal enthusiasm and love as it was taught to me by my MIL. It is a staple now at our home and we have never experienced an ‘itchy jimikand’ in out kitchen – thanks to the time tested recipe! 🙂

I also need to mention that this one is a ‘no onion – no garlic’ recipe simply because this curry is prepared during most festivals and ours being a brahmin house hold it was always prepared this way!

Let’s begin then!


Start by peeling and chopping the Jimikanda. It’s a hard task but worth the effort. Make sure you apply lots of oil in your palms and try not to touch the cut part of this vegetable too much. It can be very itchy at times! 😦

Cut into big chunks and boil with alum, tamarind and salt. Doing so will take out all the itchiness and ‘tongue-swelling’ juices from the vegetable.

Cut into about two inch pieces and dry in the sun for about half an hour.


Now deep fry the pieces in hot oil till golden brown.


Take cumin seeds, green chilies and tomatoes in a mixer and grind to make a smooth paste.


Like so!


In another pan take oil for the tadka and crackle some mustard seeds and add the tomato paste to the pan.


Add turmeric, chili and coriander powder to this paste.


  1. Add salt and fry the paste till it leaves water.


Now add the fried Jimikanda pieces to the pan. Fry for two minutes.

DSC_0188Add 2-3 glasses of water. Add the chawal jeera masala. (See recipe below for chawal jeera masala). Let boil for 15 minutes. Add a dollop of ghee and a teaspoon of garam masala. Cover and simmer for two minutes.


Voila! The Jimikanda masala is ready. Add fresh coriander leaves and serve hot with roti or rice!

insta 1

It will taste the best if you can find some fragrant Chhattisgarhi rice like ‘Kanak Jeera’, ‘Kubri mohar’ or ‘basa bhog’! 🙂


Preparation time: 60 minutes (including the pressure cooking and drying time!)
Cooking time: 30 minutes
Serves: 2


For boiling Jimikand or Yam:
  • 500 gram Jimikanda or Yam
  • Oil to apply in your hands
  • A small rock of alum or fitkari
  • A small lemon sized ball of tamarind
  • 1 teaspoon salt
  • 3-4 glasses of water or enough to submerge the jimikanda!
For Chawal Jeera Masala:
  • 1 tablespoon rice
  • 1 tablespoon cumin seeds
For curry:
  • 2 large tomatoes
  • 2 tablespoons cumin seeds
  • 2 green chilies
  • 1 teaspoon turmeric powder
  • 1 teaspoon mustard seeds
  • 2 teaspoons coriander powder
  • 1 teaspoon red chili powder
  • Oil, for frying and for tadka
  • chopped fresh coriander leaves, for garnish!


For boiling Jimikanda or Yam:
  1. Wash the Jimikanda thoroughly.
  2. Cut into large chunks.
  3. Put them in the pressure cooker and add alum, salt and tamarind.
  4. Add enough water to submerge the Jimikanda.
  5. Pressure cook for 3-4 whistles.
  6. Let the pressure release. Jimikanda should be cooked but firm.
  7. Let cool and then cut into small 2 inch pieces.
  8. Let dry in the sun for about 40 minutes.
For Chawal Jeera Masala:
  • Dry roast the rice and cumin seeds in a pan.
  • Grind and keep aside.
For curry:
  1. Heat enough oil for frying the Jimikanda, in a pan.
  2. Fry the Jimikanda pieces till golden brown. Keep aside.
  3. Cut 2 large tomatoes into chunks and grind along with 2 tablespoons of cumin seeds and two green chilies. Keep this paste aside.
  4. In another pan heat two tablespoons of oil. Add mustard seeds.
  5. Add the tomato paste to the pan once the mustard seeds have crackled.
  6. Add turmeric, chili and coriander powder to this paste.
  7. Add salt and fry the paste till it leaves water.
  8. Now add the fried Jimikanda pieces to the pan. Fry for two minutes.
  9. Add 2-3 glasses of water.
  10. Add the chawal jeera masala.
  11. Let boil for 15 minutes.
  12. Add a dollop of ghee and a teaspoon of garam masala.
  13. Cover and simmer for two minutes.
  14. Put off the flame, add chopped fresh coriander leaves and serve with roti or fragrant rice!


    I would love to hear from you if you liked this recipe or have suggestions, questions, comments or feedback.

    Much love❤


This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s