Elephant Yam Fry (Suran Fry)
Elephant Yam Fry is a delicious, spicy, and crispy dish that pairs perfectly with South Indian main meals. It is a vegan and gluten free side dish.
Servings: 3 people
Calories: 2482kcal
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
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.
Nutrition
Calories: 2482kcal | Carbohydrates: 523g | Protein: 155g | Fat: 39g | Saturated Fat: 8g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 250mg | Potassium: 1406mg | Fiber: 195g | Sugar: 105g | Vitamin A: 2616IU | Vitamin C: 1925mg | Calcium: 2243mg | Iron: 14mg
