Yam Stir Fry / Suran Fry

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.