Babycorn Ja Stem (VEGAN) – Meghalayan delicacy

Meghalaya is one of the Seven Sister States of northeast side of Indian subcontinent. In Sanskrit language, the state name means ‘the abode of clouds‘. The majority are tribal population and among them these three tribes : Garos, Khasis and the Jaintias are the main ones. Accordingly, the Meghalaya cuisine is divided into three main categories like Garo, Khasi and Jaintia. Rice is the staple food here along with meat and fish. People here have their typical cooking pattern and prefer always to make the dish without using much spices or even without any spices.

Well, here I have picked up a dish as Baby corn Ja Stem which is an ethnic recipe of the Khasi tribe of Meghalaya. Here the word ‘Ja‘ means ‘Rice‘ and ‘Stem‘ means ‘yellow‘ in the regional khasi language. This rice dish quite similar to the normal pulao recipe, but here no spices are used. The beautiful yellowish color particularly comes from the addition of turmeric powder only. To the traditional JaStem, here I have added some sliced baby corns as a twist. This dish will go best pair with curd or even any curry. Completely vegan this rice dish is as well. The cooking procedure in a pan is the traditional way, but one can cook this rice dish in a pressure cooker. A bit bland taste it has, still anyone’ll surely enjoy this different kind of rice dish.

Recipe Card for ‘Babycorn Ja Stem (VEGAN) – Meghalayan delicacy’ :

Vegan, Rice, turmeric powder, baby corn, low spice dish

Rice dish, Yellow rice, Khasi Delicacy

Meghalayan Cuisine

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Baby corn Ja Stem (VEGAN) – Meghalayan delicacy

a yellow rice dish from Khasi tribe of Meghalaya along with Baby Corn

prep time: 20 minscook time: 35 minstotal time: 55 mins


  • Rice (preferably short-grained rice) 1 cup
  • Baby corn (1 inch slice) 3/4 cup
  • Onion (chopped) 1/4 cup
  • Green chili (finely chopped) 2 no.
  • Ginger-garlic paste 1/2 tbsp
  • Turmeric powder 1 tsp
  • Bay leaf 2 no.
  • Oil 1 tbsp
  • Salt as needed
  • Water as needed
  • Coriander leaf (finely chopped) as needed


  1. First wash and drain rice thoroughly. Keep aside.
  2. Now heat oil in a pan and put the bay leaves.
  3. Then add chopped onion and saute for 2-3 minutes over medium heat.
  4. Add ginger-garlic paste and saute till raw smell goes away.
  5. Then add turmeric powder and fry the masala mixture till the oil separates.
  6. Put all the sliced baby corns along with chopped green chilies.
  7. Mix and keep sauteing for 5-6 minutes.
  8. Then add drained rice and keep sauteing for 1-2 minutes again.
  9. Pour 2 cup (1/4 cup extra can be added too) water, salt and give a nice stir.
  10. Cover the pan with lid and allow to cook till the rice are done well over low heat.
  11. Serve hot as it is or along with curd or with any desired curry !


Green chilies add the spicy factor here which can be more or less as per choice. If preferring for kids, then just skip adding green chilies.
This dish can also be prepared in a pressure cooker.
Always adjust the quantity of water depending upon the rice variety.

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This Babycorn Ja Stem (VEGAN) is contributed to the February month of ‘Shhhhh Cooking Secretly Challenge‘ group where I was paired with Priya Iyer. She gave me 2 secret ingredients as Turmeric powder and Ginger-Garlic Paste and I gave her as Turmeric and Ginger for the challenge.

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Myself Sasmita, a techie turns to a food blogger which is reflected in this space.

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  1. Priya Iyer

    The Babycorn Ja Stem looks so delicious! I prepared the same dish too, but with slight variations. 🙂

  2. Mayuri Patel

    A lovely twist to the traditional turmeric rice Sasmita. Adding baby corns to make it even more appealing and filling.

  3. Prathima Shivraj

    Yummy n colour full rice colour is tempting

  4. cookwithrenu

    Addition of baby corns to the rice is so interesting. A complete one pot meal.

  5. Vidya Narayan

    Rice varieties during summers are more than welcome. The rice dishes of Meghalaya are so subtly spiced.

  6. Kalyani

    such an interesting dish with baby corn added to a rice dish ! delicuous 🙂

  7. Priya

    I made ja-tofu…loved your combination too

  8. Anu

    I never tried a dish with baby corn and rice. This is such a mildly spiced one pot dish which looks so delicious.

  9. Sujata Roy

    This baby corn rice looks so inviting. Perfect one pot meal to make in a jiffy. Baby corn definitely makes it more delicious.

  10. Pavani

    The baby corn rice looks absolutely delicious and is so inviting.Perfect for lunch box.

  11. jayashree

    This looks so delicious, ideal to pack for the lunch box. Good idea to use baby corn here.

  12. Aruna

    Every state has a version of pulav unique to it and this is one such example. This recipe expands my stock of pulav recipes.

  13. Poonam Bachhav

    Lovely use of baby corn in this rice dish. Perfect for lunch boxes to go with some curd or raita.

  14. Sujata Shukla

    This is so easy! And that's the hallmark of these North Eastern dishes, most of them are so simple to make and with such few ingredients. I like this turmeric rice and will try it next time instead of my usual jeera rice!

  15. mildly indian

    This is yet another loved recipe i see on your blog. I hardly get to try lovely recipes with baby corn as it is ofter quickly used up. next time I have to save a pack for this.

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