Yam Fry or Suran Fry is an easy recipe where Yam is cleaned and pan-fried along with everyday spices till it turns crispy and brown in color. Perfect for weekday meals, serve it as a side dish, or along with Tawa Parathas. Here is how to make it.
If you want more easy peasy recipes just like this Yam Fry, then here are some more just for you – Tindora Fry, Gajar Methi, Lauki Tamatar Sabzi, Chaulai Ka Saag, and Aloo Methi.
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What is Yam Fry?
Yam or Suran is a starchy vegetable just like potatoes which is mostly found in temperate and tropical regions, especially in Latin America, Africa, and Asia. Spicy and Crispy, Suran Fry, or Yam Fry is a delicious side dish that you need to make today for your everyday meals.
In my home, I always prepare a side dish to go with my Dals, and what can be better than a simple stir fry. While there are so many vegetables that can be used, this Yam Fry is one of my absolute favorites.
Also, Yam is packed with Vitamin C, and therefore being a health freak myself, I make sure that Yam is made in my kitchen at least twice or thrice a month.
I prefer stir-fries for most of my weekday meals, where the only process includes Chopping and Stir-Frying and this Yam Fry is perfect for this kind of recipe.
Well, cleaning and preparing yam can be a little effort some, but I don’t mind it when the result is so healthy and delicious.
I have noticed that each and every household has their own way of preparing this Yam Fry, but I like mine in this way, super crispy and spicy.
You just have to marinate the Yam pieces with spicy masala, and then pan-fry until they become nice and crispy. It’s ready!
So, without wasting any time, just get the ingredients ready and make this sooran fry as a side dish for your meals.
This Yam Fry is,
- Super Crispy
- Spicy & Tangy
- Easy + Quick
- A delicious side dish
- Apt to pack in Lunch Box
Ingredients
Yam or Sooran – High In Vitamin C, this is my go-to vegetable for everyday meals. The process of cleaning and cutting it is a bit lengthy, but then the results are even better than that.
Spices – Yam is marinated with a spicy paste, that includes everyday spices such as coriander powder, turmeric powder, red chili powder, black pepper powder, and salt.
These spices combined to add a nice color to the Yam pieces, and also adds a super spicy taste to it.
Rice Flour – Rice Flour is added to the paste too, which helps to get a crispy layer on the top of Yam.
Vinegar – Vinegar in this marination paste adds a subtle tanginess to compensate for the spicy taste from the spice powders.
Tamarind – Yam is cooked in tamarind, to remove the neutral chemicals in the same.
Others – Apart from these ingredients, you will need hing and ginger garlic paste.
How to make Yam Fry?
Bring some water in a pan to a boil. Add a lemon sized piece of tamarind in the water and 2 teaspoon salt and the yam slices.
Cook until yam is tender. Drain the water and run the yam under running water.
Mix all the other ingredients in a bowl. Add little water and make a thick paste.
Apply the paste over the yam pieces.
Heat oil for frying in a pan. Arrange the yam slices on the pan and fry until browned from both the sides.
Garnish with fresh coriander and serve hot.
Health Benefits of Yam
Yam is one such vegetable, which is filled with the goodness of Vitamin C, minerals, and fiber.
They provide us with a lot of health benefits such as fighting infections and quick wound helping.
It also helps in anti-ageing and promotes healthy immune function.
Yellow and Purple, both the yams are extremely good for diabetic people too, as it improves blood sugar controls and helps fight the effects of diabetes.
It is also said that eating Yams can ease the symptoms of Menopause.
Frequently Asked Questions
Cleaning and preparing Yam for your recipes can be an elaborate process. So let me tell you how you can clean it.
Yam peel and flesh have fine calcium oxalate crystals (raphides) and saponins and we need to neutralize these before cooking otherwise you will have itching in your throat after eating yam.
When these crystals come in contact with skin, they cause an allergic reaction and you may have itching and redness of the skin. So make sure to take good care while cleaning and cooking 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. Apply oil again on your palms and cut the yam into thin slices. Your Yam is ready to use.
As I said earlier, yam has saponins and raphides which may cause an allergic reaction. So before cooking it, we must neutralize these chemicals. The best way is to soak sliced yam in tamarind water or buttermilk.
I like to boil yam in water along with some tamarind and that way it is perfectly ready to use.
To make Kerala Style Yam Fry, prepare Yam just like mentioned in this recipe. Once the Yam is half cooked in tamarind water, keep it aside.
Now heat oil in a pan. Once the oil is hot, add in the half cooked yam and cook till they are golden brown in colour. Next, add in roughly torn dry red chillies and curry leaves.
Add salt, cook for a minute and it is ready to be served.
Serving Suggestions
Serve this Suran Fry as a side dish with your everyday meals. I like to serve it with some hot and flaky Tawa Paratha and delicious raita on the side.
You can also serve it with your Dal Rice, Sambar Rice or even Rasam Rice combinations.
I sometimes even like to enjoy these crispy and spicy Suran Fry as snacks with my evening tea too.
Storing Suggestions
This Suran Fry will last in the fridge for about 3 to 4 days in an air tight container. To reheat, add a little oil on a flat pan and heat the Suran Fry until nice and warm.
Recipe Card
Yam Fry Recipe
Ingredients
Ingredients
- 250 g Yam
- ½ teaspoon Turmeric powder
- Tamarind (lemon size ball)
For the marinade
- 1 teaspoon Ginger Garlic Paste
- 2 teaspoon Coriander powder
- ½ teaspoon Turmeric powder
- 2 teaspoon Kashmiri Red Chilli Powder
- ½ teaspoon Black Pepper Powder
- Salt (to taste)
- ¼ teaspoon Hing
- 1 tablespoon Rice Flour
- 1 tablespoon Vinegar
- Oil (for frying)
Instructions
- Apply oil on your palms and the knife. Remove the skin of the yam using a sharp knife.
- Wash the peeled yam very well. Apply oil again on your palms and cut the yam into thin slices.
- Bring some water in a pan to a boil. Add a lemon sized piece of tamarind in the water and 2 teaspoon salt and the yam slices.
- Cook until yam are tender. Drain the water and run the yam under running water.
- Mix all the other ingredients given under "for the marinade" in a bowl. Add little water and make a thick paste.
- Apply the paste over the yam pieces and make sure that the yam pieces gets coated with the marinade properly.
- Heat oil for frying in a pan. Arrange the yam slices on the pan and fry until browned from both the sides.
- Garnish with fresh coriander and serve hot.
Notes
Yam peel and flesh have fine calcium oxalate crystals (raphides) and saponins and we need to neutralize these before cooking otherwise you will have itching in your throat after eating yam.
When these crystals come in contact with skin, they cause an allergic reaction and you may have itching and redness of the skin. So make sure to take good care while cleaning and cooking 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. Apply oil again on your palms and cut the yam into thin slices. Your Yam is ready to use.
Did you make this recipe? Let me know!