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Yam Fry

Yam Fry

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

  1. 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.
  2. 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.
  3. Marinate: Coat each yam piece evenly in the spice paste. Let rest for about 10 minutes—this ensures every nook gets flavored.
  4. 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.

https://www.youtube.com/watch?v=GPYdKs9cnmA

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!

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Cooking Method:
Cuisine: ,
Courses: , ,
Difficulty: Beginner
Servings: 4
Calories: 200
Best Season: Suitable throughout the year
Dietary: Gluten Free, High-Fiber, Nut-Free, Vegetarian
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
  • 1/2 kg elephant foot yam (peeled, cut into cubes)
  • 1 cup buttermilk (enough to rinse)
  • 1 tsp rice flour
  • 1 tsp red chilli powder
  • 1 tsp kashmiri chilli powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp pepper powder
  • 2 tsp cumin powder
  • 3 tsp coriander powder
  • 1 tsp fennel powder
  • 1 tsp garam masala
  • 1 tsp salt
  • 1 tsp ginger‑garlic paste
  • 1/2 of juice lemon
  • water (as needed for masala)
  • oil (for shallow‑frying)
Instructions
    Prep Work
  1. 1
    Peel and cube yam

    Peel the yam and cut it into medium‑sized cubes.
  2. 2
    Rinse and drain yamYam cubes in a colander being rinsed with buttermilkRinse the yam cubes in buttermilk, then drain and set aside
    3. Method
  3. 3
    Par‑boil the yamYam cubes boiling in pot with spices

    In a pot, boil yam cubes with a pinch of turmeric and a little salt for 5 minutes. Drain and let cool completely.

  4. 4
    Prepare the masalaOn 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.
  5. 5
    Marinate the yamYam cubes being tossed in red spiced pasteCoat the cooled yam cubes evenly with the masala paste. Let them marinate for 10 minutes.
  6. 6
    Heat the panWarm a non‑stick pan and add oil, spreading it to coat the base.
  7. 7
    Fry the yamGolden yam cubes frying on a tawaArrange marinated yam cubes on the pan. Fry for about 3 minutes per side, until golden and crisp.
  8. 8
    ServeCrisp yam fry piled on a serving dish.Transfer to a plate and enjoy hot alongside sambar rice, rasam rice, or any chutney of your choice.

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.

Keywords: Yam Fry, Yam Roast, Elephant Yam Roast, Elephant Yam Fry

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Read it online: https://homecookingshow.in/recipe/yam-fry/
Hema Subramanian
Hema Subramanian
Food and Lifestyle Blogger

I love to cook! And through Home Cooking Show, I hope to make cooking fun, easy, and approachable for everyone.

My way of sharing recipes is all about keeping it simple and delicious—no complicated steps, no fancy ingredients, just real home-cooked food that anyone can make. Cooking should be a joy, not a chore! Whether you’re a beginner or a seasoned cook, you’ll find something here to inspire you. If you love good food made with love, then you’re in the right place!

- Hema Subramanian