Elephant Yam | Suran Fry Recipe | Chena | Senai Kizhangu Fry | with step by step photos & video. A spicy fry that goes well with even with rice and curd. An easy recipe where Yam is cleaned and pan-fried along with everyday spices until it turns crispy and brown in color.
Yam, high in fiber and is considered to be a portion of healthy low-fat food. So it is said to promote weight loss.
Health Benefits of Yam:
Here I share with you some of the health benefits of Yam.
- It is a good source of potassium, magnesium, and phosphorous and has traces of minerals like selenium, zinc, and copper.
- Elephant yam is naturally high in fiber content and our diet needs to be high in fiber for an easier bowel movement.
- It is high in Omega 3 Fatty acids which helps reduce bad cholesterol in the body and improves good cholesterol levels.
- Consuming elephant yam, especially in women, increases estrogen levels which aid in maintaining the hormonal balance.
- Yam is a cooling food so ideal if consumed in summer.
How to make Elephant Yam Fry?
Elephant Yam | Suran Fry Recipe | Chena | Senai Kizhangu Fry | with step by step photos & video. Some used to soak the sliced yam in tamarind water to neutralize the fine calcium oxalate crystals (raphides) and saponins that can cause itching in your throat after eating yam. But I personally feel if we use lemon juice while marinating you can avoid this step.
While cleaning yam, firstly, apply oil nicely on your palms and the knife. Now wash the yam well to get rid of the mud sticking to it. Run it under cold water and scrub using a brush. Now remove the thick skin of yam using a sharp knife. After removing the skin, wash the peeled yam very well once again. Once done, cut the yam into slices not be too thin nor too thick. Refer the pics. Then parboil the yam in water adding turmeric powder and salt. Drain off the water & marinate the yam slices. Then pan-fried until both the sides turn golden brown in color.
Furthermore, do check out my other vegetarian stir fry recipes. Hope you would like them too.
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Elephant Yam | Suran Fry RecipeCourse: Fry, AppetizersCuisine: IndianDifficulty: Easy
7slices of yam
Elephant Yam | Suran Fry Recipe | Chena | Senai Kizhangu Fry | with step by step photos & video. A spicy fry that goes well with even with rice and curd.
- For Parboiling the Yam Slices
7 to 8 Yam slices
2 cups of water
salt as required
pinch of turmeric
- Ingredients for Marinating
1 tbsp Kashmiri Chili powder
1/2 tbsp Red chili powder
1 tsp ginger garlic paste/crush
1/2 tbsp coriander powder
1/4 tsp cumin powder
1/4 tsp fennel powder
salt for masala
1 tbsp lemon juice/vinegar
3 tbsp water
- For Yam Fry
3 tbsp oil or ghee
- Peel the skin, wash and cut the yam into slices as shown below. It should not be too thin nor too thick.
- Bring nearly 2 cups of water in a pan to a boil. Add salt, a pinch of turmeric, and the yam slices.
- Parboil the yam slices.
- Drain the water completely.
- Prepare the Masala for Marination
- Add 1 tbsp Kashmiri Chili powder, 1/2 tbsp Red chili powder, 1 tsp ginger garlic paste/crush, 1/2 tbsp coriander powder, 1/4 tsp cumin powder, 1/4 tsp fennel powder, salt for masala and 1 tbsp lemon juice/vinegar in a small bowl.
- Add little water and make a thick paste. (You can adjust the spices as per your personal preferences. Since we have added salt while cooking the yam, add less while marinating.)
- Apply the paste over the yam pieces.
- Allow it to rest for a minimum of 30minutes.
- Pan-Fry the Yam
- Heat 2 to 3 tbsp oil/ghee in a pan. Arrange the yam slices on the pan.
- Sprinkle some curry leaves & fresh coriander. Flip & fry until browned from both sides over low flame.
- Serve hot.
- You can also deep fry the yam pieces if you prefer but I normally do not prefer deep frying.
- I used freshly roasted cumin and coriander powder just to add flavor. It is optional.