Ever thought yam could be your ultimate crispy sidekick?
If you’re craving a crunchy, spicy snack or a flavorful side for your sambar or rasam rice, this Yam Fry Recipe is just what you need. With tender yam cubes coated in a zesty, aromatic masala and shallow‑fried to golden perfection, it’s sure to become a family favorite.
A Bite of Tradition
In South India, yam (or Senai) is celebrated for its hearty texture and neutral flavor—perfect for absorbing bold spices. This fry recipe elevates yam into a crunchy, tangy delight that hotel kitchens and home cooks alike swear by.
Why You’ll Crave This Yam Fry
- Texture Contrast: Tender interior meets a crisp, spice‑crusted exterior.
- Flavor Punch: A vibrant masala mix of chili, cumin, coriander, fennel, and garam masala—balanced with lemon’s zing.
- Quick Prep & Cook: Par‑boil, marinate for 10 minutes, then pan‑fry to golden perfection.
- Versatile Side: Perfect with sambar, rasam, or as a standalone snack with chai.
Ingredient Breakdown
- Elephant Yam: Starchy foundation that holds spices well.
- Rice Flour: Adds extra crunch to the coating.
- Spice Blend: Turmeric for color, Kashmiri chili for warmth, black pepper for bite, plus cumin, coriander, fennel, and garam masala for aromatic depth.
- Ginger‑Garlic & Lemon Juice: Freshness and tang brighten the fry.
- Oil: A sturdy neutral oil (like gingelly) for frying.
🌿 Vegan Swap: Just ensure your buttermilk wash is replaced with a splash of plant‑based yogurt thinned with water.
Cooking It—A Kitchen Chat
- Par‑Boil the Yam: Cut into medium pieces, soak in buttermilk briefly to neutralize any itch, then simmer in water with turmeric and salt for five minutes. Drain and cool completely.
- Mix the Masala: On a plate, whisk together rice flour, turmeric, red chili powders, pepper, cumin, coriander, fennel, garam masala, salt, ginger‑garlic paste, lemon juice, and a splash of water to form a thick paste.
- Marinate: Coat each yam piece evenly in the spice paste. Let rest for about 10 minutes—this ensures every nook gets flavored.
- Pan‑Fry: Heat a thin layer of oil on medium in a wide pan. Fry yam pieces for about three minutes per side until crispy and golden. Transfer to paper towels to drain.
💡 Pro Tip: Don’t crowd the pan—give each piece space to crisp rather than steam.
What Goes Along
- Sambar or Rasam Rice: Classic South‑Indian pairings that let yam shine.
- Coconut Chutney: Creamy, cooling counterpoint.
- Lemon Wedges & Fresh Coriander: Extra tang and fragrance.
How to Serve
Arrange on a platter, garnish with chopped coriander and a squeeze of lemon. Serve hot so the crisp holds; watch it disappear in minutes!
Packing & Leftovers
- Storage: Keeps in an airtight container in the fridge for up to 2 days.
- Reheat: Briefly pan‑toast on medium heat to restore crunch—no microwave if you can help it.
Party & Bulk Prep
Scale masala and par‑boiling in large batches. Fry in two pans side by side to maintain heat, and hold finished pieces in a warm oven (100 °C) on a wire rack until serving time.
Next time you want to impress with a hearty yet elegant side, fry up this Elephant Yam Roast. It’s simple, bold, and guaranteed to have everyone reaching for seconds. Ready for that crunch? Let me know your favorite rice pairing below!
Yam Fry
Description
This crispy Elephant Yam Fry, also known as Senai Varuval, is a flavorful South Indian side dish made with tender yam cubes that are par-boiled, coated in a spiced rice flour masala, and shallow-fried until golden and crunchy. It pairs beautifully with comforting staples like sambar rice or rasam rice, and is quick enough to whip up on a weekday. With bold spices, a hint of lemon, and a perfectly crisp finish, this yam roast is sure to become a go-to favorite whenever you need a tasty vegetarian side.
Ingredients
Instructions
Prep Work
-
Peel and cube yam
Peel the yam and cut it into medium‑sized cubes.
-
Rinse and drain yam
Rinse the yam cubes in buttermilk, then drain and set aside
Method
-
Par‑boil the yam
In a pot, boil yam cubes with a pinch of turmeric and a little salt for 5 minutes. Drain and let cool completely.
-
Prepare the masala
On a wide plate, combine rice flour, chilli powders, turmeric, pepper, cumin, coriander, fennel, garam masala, salt, ginger‑garlic paste and lemon juice. Add splash of water and mix into a smooth paste. -
Marinate the yam
Coat the cooled yam cubes evenly with the masala paste. Let them marinate for 10 minutes.
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Heat the pan
Warm a non‑stick pan and add oil, spreading it to coat the base. -
Fry the yam
Arrange marinated yam cubes on the pan. Fry for about 3 minutes per side, until golden and crisp.
-
Serve
Transfer to a plate and enjoy hot alongside sambar rice, rasam rice, or any chutney of your choice.
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 1g5%
- Sodium 300mg13%
- Potassium 600mg18%
- Total Carbohydrate 30g10%
- Dietary Fiber 5g20%
- Sugars 1g
- Protein 2g4%
- Vitamin A 200 IU
- Vitamin C 12 mg
- Calcium 30 mg
- Iron 1 mg
- Vitamin K 5 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.