Elephant Yam Fry is a delicious, spicy, and crispy dish that pairs perfectly with most Indian main meals. It is a vegan and gluten free side dish.
It is termed suran fry, kanda gadda vepudu, suvarna gadde palya, senai kizhangu poriyal in various regional languages.
It is a staple in most Indian households and an excellent dish to add to your weekly menu. Even though it takes a while for the yam to become crisp, it’s a fairly simple recipe that requires a few ingredients.
The only tedious task is peeling the tough skin. The skin may not come off easily with a peeler, so you’ll need to carefully remove it with a sharp knife.
Ingredients
- Vegetables: Elephant foot yam also known as kanda gadda or suran.
- Lentils and Spices: Turmeric powder, salt, red chilli powder, mustard seeds, urad dal and chana dal.
- Oil: I have used olive oil but you can use any cooking oil you use regularly in your kitchen.
See the recipe card for quantities.
Step by Step Instructions
Step 1: Peel and slice the elephant yam into thin, even pieces. Rinse them thoroughly in water.
Step 2: Transfer them to a steel pot and place the pot on the stove top.
Step 3: Add sufficient water, turmeric powder and boil the yam slices for 8-10 minutes until tender.
Step 4: Drain water and keep it aside.
Step 5: Add chilli powder and salt to the boiled yam and toss it until all the pieces are well coated with spices.
Step 6: Heat oil in a large pan or skillet over medium heat.
Step 7: Once the oil is hot, add the spice-coted yam slices in a single layer. Fry them until they turn golden brown and slightly crispy on both sides. Stirring regularly and flipping occasionally.
Step 8: Switch the heat off and set the pan aside.
Step 8: Heat oil in a small frying pan.
Step 9: Once the oil is hot, add mustard, urad dal and chana dal. Fry until dal turns golden brown.
Step 10: Switch the heat off.
Step 11: Add the tadka to the fried yam and mix until everything is well combined.
Check out kanda gadda pulusu made with elephant foot yam on the blog.
Storage
Fridge: If you have any leftover yam fries, put them in the fridge in an airtight container. Use it up in 2-3 days.
Reheat: Before serving, reheat it in an air fryer or a pan to make it a little crispy.
Tips and Tricks
Fresh Yam: Select fresh and firm yam without any soft spots.
Sharp Knife: Use a sharp knife to chop and peel the thick, rough skin of the yam.
Precautions: Be cautious as the yam skin can cause itching on your hands. Oiling your hands before handling it.
Fry: Fry spice-coated yam pieces over low heat stirring regularly to prevent them from sticking to the base of the pan.
Related
Looking for other side dish recipes like this? Try these:
Pairing
These are my favorite dishes to serve with elephant yam fry:
KEEP IN TOUCH
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Elephant Yam Fry (Suran Fry)
Equipment
- 1 Heavy Bottom Steel Pan
- 1 Steel Pot/Saucepan
- 1 Spoon
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 300 gms (or) 1 ½ Cups Elephant Foot Yam/Suran/Kanda Gadda/Suvarna Gadde
- 1 Teaspoon Turmeric
- 1 ½ Teaspoons Red Chilli Powder adjust to suit your spice levels
- Salt as required
- 1 ½ Tablespoons Oil
For Tadka
- ½ Teaspoon Oil
- ½ Teaspoon Mustard
- ½ Teaspoon Urad Dal
- ½ Teaspoon Chana Dal
Instructions
- Peel and slice the elephant yam into thin, even pieces. Rinse them thoroughly in water.300 gms (or) 1 ½ Cups Elephant Foot Yam/Suran/Kanda Gadda/Suvarna Gadde
- Transfer them to a steel pot and place it on the stove top.
- Add sufficient water, turmeric powder and boil the yam slices for 8-10 minutes until tender.1 Teaspoon Turmeric
- Drain water and keep it aside.
- Add chilli powder and salt to the boiled yam and toss it until all the pieces are well coated with spices.1 ½ Teaspoons Red Chilli Powder, Salt
- Heat oil in a large pan or skillet over medium heat.1 ½ Tablespoons Oil
- Once the oil is hot, add the spice-coted yam slices in a single layer. Fry them until they turn golden brown and slightly crispy on both sides, flipping occasionally.
- Switch the heat off and set the pan aside.
- Heat oil in a small frying pan.½ Teaspoon Oil
- Once the oil is hot, add mustard, urad dal and chana dal. Fry until dal turns golden brown.½ Teaspoon Mustard, ½ Teaspoon Urad Dal, ½ Teaspoon Chana Dal
- Switch the heat off.
- Add the tadka to the fried yam and mix until everything is well combined.
- Serve elephant yam fry as side dish with rice and sambar, rasam or pappu.
Notes
Nutrition
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
