Elephant Yam Fry Recipe
An Outlook On Elephant Yam Fry Recipe
Tickle your palates with the tasty tit bits of crunchy hot Yam fry and relish the sizzling sensation in every bite...
Yam Fry recipe or Suran Fry is a famous Indian dish made of yam commonly called as elephant foot and it is loved by many as it is tasty and crispy. It is one of the popular accompaniments for rice and it comes with a different name in each state. For example, it is called as suvarnaggade palya, karunai kizhangu poriyal, kanda vepudu and chena fry. Each region has its own style of making the dish and every variety has its own unique taste and flavor.
Yam is not only delicious but it holds a lot of health benefits too. It has a lot of vitamins, minerals and fiber. It regulates blood sugar levels in the body and reduces inflammation. It increases the digestive enzymes and the rich fiber present in yam aids in weight loss. It has cancer fighting properties too and eases menopausal symptoms in women. Moreover, it maintains the cholesterol levels and also has anti bacterial properties. It strengthens the function of the brain and also promotes fertility. Above all, it plays a great part in maintaining our skin and hair as it promotes the production of collagen in our body. The anti oxidants present in yam helps in rebuilding the cells of our body and as it is rich in vitamin C, it gives a glowing skin if taken on a regular basis.
Because of its easy access and affordability, it has always been one of the staple foods in Indian households and you have a plenty of yam based dishes and this yam fry is one such popular dish that can strike a chord with both kids and adults alike. It makes a wonderful accompaniment for any meal like regular Indian Thali or any variety rice. You can either make it plain with just one or two spices or you can enhance its flavor by adding more condiments. Here, I have given you the basic version of Yam fry which is crusty on the outside, soft and spongy on the inside. Try out this simple yet a nutritious recipe and enjoy its benefits to the fullest.
Ingredients Required To Make Elephant Yam Fry Recipe
How To Make Elephant Yam Fry Recipe
To make yam fry recipe, wash and clean the yam and peel off the skin.
Chop them into thick medium sized pieces and drop in a bowl of water.
Wash thoroughly again and drop them in a vessel filled with water.
Heat a wok and place this vessel and let it boil.
Add half a teaspoon of turmeric powder and a little salt while boiling to prevent itching at the throat.
Let it boil in low medium flame for less than ten minutes approximately.
When it is parboiled, just turn off the stove and take the wok out.
Strain the water using a strainer and heat the wok again and pour three to four tablespoons of cooking oil in it.
When it is heated, just tip in a teaspoon of mustard seeds and when it splutters, just add the boiled yam to it.
Sprinkle the required salt along with half a teaspoon of turmeric powder to it.
Similarly, add a teaspoon of red chili powder and two teaspoons of coriander powder to it.
Finally, tip in one or two pinches of asafoetida powder and stir in.
Mix them altogether and pop the lid on.
Do not add water as the steam collecting inside the lid would be enough to soften the par boiled yam.
Let it get cooked for ten minutes approximately.
Just after a while, open the lid and adjust the flame to medium high mode to make it crispy.
Smear a little more oil and keep tossing over the pieces gently to get it fried evenly all over for five to seven minutes approximately.
When it turns aromatic and crispy golden brown all over turn off the stove.
Now the crunchy yam fry is ready to eat and serve it hot with steamed rice, sambhar, rasam and papad.
Tips & Tricks To Make Elephant Yam Fry Recipe
- Generally yam has an itchy nature and therefore it requires some patience to clean it up and follow a small procedure before cooking.
- Wash it up well in tap water twice or thrice until all the mud go way from its outer skin.
- Peel of the skin and chop them into big pieces and drop it in water.
- Add a little salt and turmeric powder and boil it for five to seven minutes approximately and not more than that as it will become mushy and spoil the entire dish.
- Strain the water and then use and follow the same procedure for any dish you make with yam.
- Now you can chop them either into long thin slices or small pieces or any other size and shape you want.
- You may require a little more oil than your regular vegetable cooking, for it to turn out crispy.
- As much as possible serve it fresh and hot to enjoy its taste to the fullest.
Ingredients
Directions
To make yam fry recipe, wash and clean the yam and peel off the skin.
Chop them into thick medium sized pieces and drop in a bowl of water.
Wash thoroughly again and drop them in a vessel filled with water.
Heat a wok and place this vessel and let it boil.
Add half a teaspoon of turmeric powder and a little salt while boiling to prevent itching at the throat.
Let it boil in low medium flame for less than ten minutes approximately.
When it is parboiled, just turn off the stove and take the wok out.
Strain the water using a strainer and heat the wok again and pour three to four tablespoons of cooking oil in it.
When it is heated, just tip in a teaspoon of mustard seeds and when it splutters, just add the boiled yam to it.
Sprinkle the required salt along with half a teaspoon of turmeric powder to it.
Similarly, add a teaspoon of red chili powder and two teaspoons of coriander powder to it.
Finally, tip in one or two pinches of asafoetida powder and stir in.
Mix them altogether and pop the lid on.
Do not add water as the steam collecting inside the lid would be enough to soften the par boiled yam.
Let it get cooked for ten minutes approximately.
Just after a while, open the lid and adjust the flame to medium high mode to make it crispy.
Smear a little more oil and keep tossing over the pieces gently to get it fried evenly all over for five to seven minutes approximately.
When it turns aromatic and crispy golden brown all over turn off the stove.
Now the crunchy yam fry is ready to eat and serve it hot with steamed rice, sambhar, rasam and papad.
