Yam Fry, also known as Senai Kizhangu fry in Tamil, is a simple yet delicious dish where slices of elephant yam are coated with spices and shallow-fried until crispy. This dish is known for its crunchy outside and soft, tender inside, making it a great side dish or snack.
This fry is commonly paired with South Indian meals like sambar rice, rasam rice, or even curd rice. It also works as a crispy appetizer on its own. The best part about this recipe is that it requires minimal ingredients, and you can customize the spice level according to your taste. Also, if you prefer a healthier version, you can air-fry or bake the yam instead of shallow-frying it.
Yam Fry
I love yams, for me they taste something like a meat. Have you tried my yam chops, they are addictive. I recently discovered that i have not posted as many yam recipes in this blog. Because we usually have it at least once a week. There are so many yam lovers out in our house.
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This recipe is so easy to make, but it taste so yummy. This is a simple way of frying yam, i have few variations of it, which i will post very soon.
About Yam Fry
Elephant Yam Fry is a classic dish that combines bold spices with a crispy texture. The yam itself has a mildly sweet and earthy flavor, which pairs well with strong spices like chili powder, black pepper, and garam masala. The outer layer of the fry becomes crunchy due to the rice flour and gram flour in the coating, while the inside remains soft and flavorful. This contrast in texture makes it a favorite among crispy snack lovers.
Why This is a Family Favourite - I love this recipe because, this is a fully plant-based recipe, perfect for anyone following a vegetarian or vegan diet. The rich combination of flavors makes it satisfying even for non-vegetarians who enjoy crispy fried dishes. You can pre-boil the yam and keep it in the fridge a day before, making it easier to fry when needed. This means less preparation time when you're ready to cook, making it great for meal planning. Whether it's dal, rasam, sambar, or curd rice, this crispy yam fry is a great side dish. It even works well as a starter or an evening snack with a cup of masala chai or filter coffee.
This recipe is versatile and can be adjusted based on preference. If you like a smoky flavor, you can add a pinch of roasted cumin powder. If you prefer a tangy kick, a squeeze of lemon juice before serving enhances the overall taste. Whether served as a side dish, a tea-time snack, or even as a crunchy topping for salads and chaats, this Elephant Yam Fry is a delightful treat.
Similar Yam Recipes
Karunai Kizhangu Puli Kuzhambu
Why This Recipe Works
1. Balanced Spices for the Perfect Flavor: The spice mix is carefully chosen to bring out the best in the yam. Chili powder and black pepper provide heat, while coriander powder adds an earthy depth. A touch of garam masala enhances the aroma, making every bite flavorful.
2. Crispy Outside, Soft Inside: The combination of rice flour and gram flour in the coating creates a crispy outer layer, while the boiled yam inside remains tender. This contrast in texture makes the fry both crunchy and satisfying to eat.
3. Healthier Than Deep-Fried Snacks: Instead of deep-frying, this recipe uses shallow frying, which reduces oil consumption while still achieving a crispy texture. For an even healthier option, you can bake or air-fry the yam with minimal oil.
4. Easy & Quick to Make: This dish takes around 40 minutes in total, with simple steps that even beginners can follow. Even if you’re new to cooking, this recipe is easy to master with basic ingredients and techniques.
5.Aromatic & Flavorful: The crispy fried curry leaves add an extra layer of aroma and taste, making the dish tempting. Every bite delivers a burst of flavors with the spice-coated crispy yam pieces.
Yam Fry Ingredients
Yam – A starchy root vegetable with a firm texture that turns crispy on the outside and soft inside when cooked. It has a slightly nutty, earthy flavor and is commonly used in South Indian cuisine.
Turmeric Powder – A natural antiseptic that neutralizes any itchiness in the yam. It also enhances the color and adds a mild earthy flavor to the dish.
Tamarind Pulp – Helps remove any irritation-causing compounds in the yam and adds a slight tanginess, balancing the overall flavor. It also softens the yam slightly, ensuring an even texture when fried.
Salt - Enhances all the flavors in the dish, ensuring the spices penetrate well into the yam slices.
Oil – Used to achieve the crispy texture while keeping the oil content minimal. Using coconut oil gives an authentic South Indian touch, while sunflower or peanut oil works well for a neutral flavor.
Spices – chilli powder and pepper adds heat and spice, making the fry flavorful and slightly spicy. Adjust the quantity based on your spice preference. Coriander Powder adds a slightly citrusy flavor that balances the spice and enhances the aroma. Garam Masala deepens the flavor, making the fry more aromatic and rich.
Gram Flour and Rice flour – Helps bind the spice mix onto the yam slices and gives a slight nutty flavor. It also contributes to the crispiness.
Hacks
1. To save time, you can boil the yam in a pressure cooker instead of a saucepan. Just cook for one whistle and immediately drain. This method ensures the yam remains firm yet soft inside.
2. For extra crispiness, let the coated yam sit for 5-10 minutes before frying. This allows the masala to set properly, making the outer layer crunchier when fried.
3. If you don’t like deep-frying, try air-frying the yam at 200°C for 15-20 minutes, shaking halfway through. This method reduces oil usage while still giving a crispy texture.
4. Want a smoky flavor? After frying, toss the pieces in a few drops of mustard oil and some crushed garlic for an extra punch. This enhances the overall taste and adds a restaurant-style touch to the dish.
How to Remove Itchiness From Yam (Senai Kizhangu)
The process involves boiling the yam first to remove any itchiness, then marinating it with a flavorful spice mix, and finally frying it in oil to get a perfect golden brown texture. One of the main reasons for boiling the yam before frying is to remove any itchiness caused by its natural calcium oxalate content. Boiling it with turmeric and tamarind helps neutralize this effect, making the yam completely safe and enjoyable to eat. The pre-cooking process also ensures that the yam fries evenly without remaining raw in the center.
How to Make Yam Fry (Stepwise Pictures)
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| Take your yam |
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| Peel them and slice it like this |
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| Add to a sauce pan and cover with water |
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| Add a dash of turmeric |
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| some salt |
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| Pour in some tamarind juice |
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| Bring this to a boil |
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| Drain them |
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| Take all the other stuff |
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| Mix them well |
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| Add some water |
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| Make it into a paste |
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| Now take your yam and apply the masala |
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| Coat on both sides |
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| Heat few tbsp of oil |
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| Drop the yam pieces |
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| Fry till golden |
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| Remove to a plate |
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| Throw curry leaves in the oil |
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| Sprinkle on top |
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| Serve |
Expert Tips
1. Choosing the Right Yam for Best Results: Always select fresh and firm elephant yam for this recipe. Avoid yams that have dark spots, excessive moisture, or a slimy texture, as these may be old or spoiled. Fresh yams ensure a better taste and crispier texture when fried.
2. Soaking in Tamarind Water to Prevent Itchiness: Elephant yam contains natural compounds that can cause mild irritation or itchiness when handled raw. To prevent this, soak the yam slices in tamarind water for at least 10-15 minutes before boiling. This step not only neutralizes the itchiness but also adds a slight tangy flavor, enhancing the overall taste.
3. Frying in Small Batches for Crispiness: Frying too many slices at once lowers the oil temperature, leading to soggy and oily fries instead of crispy ones. Always fry in small batches, maintaining medium heat to ensure a golden brown, crunchy texture. Keep adjusting the flame to prevent burning.
4. Oil Selection for Better Taste & Health: Using coconut oil gives the fry an authentic South Indian flavor, while sunflower or peanut oil works well for a neutral taste. If using an air fryer or baking, brushing the yam slices with a little oil before cooking helps maintain crispiness without deep frying.
FAQs
1. How can I make this recipe healthier?
To make this recipe healthier, you can bake or air-fry the yam instead of shallow-frying it. Preheat your oven to 200°C (400°F), brush the yam slices with a little oil, and bake for 20-25 minutes, flipping halfway. For air frying, cook at 180°C (350°F) for about 15 minutes, shaking the basket occasionally.
2. Why is my yam fry not crispy?
If your yam fry turns out soft instead of crispy, it could be due to excessive moisture. Make sure to pat dry the boiled yam slices before coating them. Also, avoid overcrowding the pan while frying and maintain medium heat for a perfectly crispy texture. Adding a bit of rice flour to the coating also helps.
3. What can I use as a substitute for gram flour?
If you don’t have gram flour, you can replace it with chickpea flour or even corn flour. These alternatives will still help bind the masala to the yam slices while maintaining the crunchiness. However, gram flour adds a subtle nutty flavor, which enhances the overall taste.
4. Can I prepare the yam fry in advance?
Yes, you can prepare the marinated yam slices in advance and store them in the refrigerator for up to a day. When you're ready to fry, just take them out and let them come to room temperature for a few minutes before cooking. This helps maintain their crispiness and prevents oil splattering.
Variations
1. Crispy Besan-Coated Yam (Pakora Style) : For a deep-fried, pakora-style variation, increase the gram flour (besan) in the coating and add a pinch of baking soda. Make a thick batter with water and coat the yam slices completely before deep frying. This version results in a crispy, crunchy snack perfect for serving with tea.
2. Coconut-Flavored Yam Fry (Kerala-Style): For a Kerala-style twist, mix freshly grated coconut with the spice coating and fry the yam slices in coconut oil. The coconut adds a natural sweetness and enhances the overall taste, making it a great accompaniment to traditional Kerala meals like puttu and kadala curry
3. Sweet & Spicy Elephant Yam Fry (Honey-Glazed) : For a unique fusion twist, try drizzling honey over the fried yam slices before serving. The combination of crispy, spicy yam with a hint of sweetness creates a delicious flavor contrast. You can also sprinkle some sesame seeds for added crunch and aroma.
More Yam Recipes
📖 Recipe Card
Yam Fry Recipe (Senai Kizhangu Fry)
Equipment
- Frying Pan
Ingredients
- ¼ kg Yam | Senai kizhangu peeled and sliced
- ½ tsp Turmeric Powder
- 1 tbsp Tamarind Pulp
- Salt to taste
- 3 tbsp Oil for pan frying
- 2 sprig Curry leaves
For Masala Marination
- 2 tsp Chilli powder
- 1 tsp Black Pepper powder
- ½ tsp Turmeric powder
- 1 tsp Coriander powder
- 1 tsp Garam masala powder
- 2 tbsp Gram Flour (Chickpea flour)
- 1 tbsp Rice Flour
- Water as needed
- Salt to taste
Instructions
- Take a sauce pan and add in the yam pieces. Cover with water. Add in salt, turmeric powder and tamarind pulp. Bring this to a boil and cook for 15 mins till the yam is cooked. Drain it and set aside.
- Take all the ingredients for the masala in a bowl. Add water and make into a thick paste. Take the yam pieces and coat in the masala on both sides.
- Heat oil in a frying pan, drop the yam pieces in oil and fry till golden on both sides. Strain them in a plate.
- Now in the remaining oil, add the curry leaves and fry till crispy. Remove them and toss with the yam. Serve with any curry and rice.
Video
Notes
- Always select fresh and firm elephant yam for this recipe. Avoid yams that have dark spots, excessive moisture, or a slimy texture, as these may be old or spoiled. Fresh yams ensure a better taste and crispier texture when fried.
- Frying too many slices at once lowers the oil temperature, leading to soggy and oily fries instead of crispy ones. Always fry in small batches.
Nutrition
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Corporate to Kitchen
Your yam fry looks very crispy & flavourful. Even i make it the same way. I had a telugu Collegue who used to bring this for lunch & she shared this family recipe with me. I can imagine the taste & flavor of your yam fry.
nayana
surely must be very chatpata and spicy fry...
zareena
Lovely crunchy and crispy fry.
Anonymous
Your recipes r simple very clear and turn out well. So sweet of u. Tnx.
padma priya
very yummy...
nesha yousuf
Ur dishes r awesome.. well good presentation.. very useful for cooking beginners... thank you so much...keep on uploading ur post....