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.
Vegetables are loaded with nutrients and thus they are very essential to include in our everyday meals.
While I love almost all the vegetables, Yam or Suran has a special place when it comes to my favorites.
And the best part, it is packed with Vitamin C. Therefore being a health freak myself, I make sure that Yam is made in my kitchen at least twice or thrice a month.
While making it is an easy process, cleaning and preparing yam can be a little difficult sometimes.
But when the result is so delicious and healthy, I really don’t mind putting some extra effort for my meals.
While there are many ways to prepare Yam Fry and each and every household has their own way, I like mine in this way.
One of my other favorite Yam recipes is Kerala Style Yam Fry which is also called as Kerala Style Chena Mezhukkupuratty.
So, without wasting any time, just get the ingredients ready and make this sooran fry as a side dish for your meals.
What is Yam?
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.
Health Benefits of Yam?
Yam is one such vegetable, which is filled with the goodness of Vitamin C, minerals and fibre.
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.
How to clean and prepare Yam for cooking?
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 flash have fine calcium oxalate crystals (raphides) and saponins and we need to neutralise 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.
Why should we soak yam in tamarind or buttermilk?
As I said earlier, yam has saponins and raphides which may cause an allergic reaction. So before cooking it, we must neutralise 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.
Step By Step Recipe
Bring some water in a pan to a boil. Add a lemon sized piece of tamarind in the water and 2 tsp 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.
Yam Fry Recipe
- 250 g Yam
- 1/2 tsp Turmeric powder
- Tamarind (lemon size ball)
For the marinade
- 1 tsp Ginger Garlic Paste
- 2 tsp Coriander powder
- 1/2 tsp Turmeric powder
- 2 tsp Kashmiri Red Chilli Powder
- 1/2 tsp Black Pepper Powder
- Salt (to taste)
- 1/4 tsp Hing
- 1 tbsp Rice Flour
- 1 tbsp Vinegar
- Oil (for frying)
- 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 tsp 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.