crispy Yam Fry Recipe
Enjoy a spicy and crispy Yam Fry made with thinly sliced yam (senai kizhangu) marinated in flavorful spices and shallow-fried to golden perfection. Known as senai kizhangu varuval, kandagadda vepudu, or suvarna gadde palya, this South Indian favorite is a delicious side dish that pairs well with rice and rasam or sambar.
Description
South Indian Yam Fry
Servings: 1 bowl (approx. 250 g) | Prep: 20 mins | Cook: 25 mins
🧄 Ingredients
- 250 g elephant yam (karunai kizhangu), peeled & cubed
- ½ tsp turmeric powder
- ½ tsp tamarind paste (dissolved in ¼ cup water)
- 1 tsp sambar powder or chili powder + salt to taste
- 2 tbsp oil
- ½ tsp mustard seeds
- ½ tsp fennel seeds
- 1 sprig curry leaves
- Optional: green chili, asafoetida, hing
- Fresh coriander for garnish
🍽️ Instructions
- Soak yam in turmeric–tamarind water for 15 min, then drain.
- Heat 2 tbsp oil in a pan, add mustard & fennel seeds, curry leaves, asafoetida and optional chili.
- Add the drained yam cubes, toss with turmeric, sambar powder, salt. Cook covered on medium-low, stirring occasionally, until golden brown and dry.
- Serve hot garnished with coriander.
Ingredients List
-
Elephant yam, peeled & cubed – 250 g
-
Turmeric powder – ½ tsp
-
Tamarind paste (diluted in ¼ cup water) – ½ tsp
-
Sambar powder (or chili powder) – 1 tsp
-
Salt – to taste
-
Oil – 2 tbsp
-
Mustard seeds – ½ tsp
-
Fennel seeds – ½ tsp
-
Curry leaves – 1 sprig
-
Optional: green chili, asafoetida
-
Fresh coriander – for garnish
Additional information
| calories | 100-120 |
|---|---|
| Carbohydrates | 15-20 |
| Fat | 4-6 |
| Fiber | 4-6 |
| Protein | 1-2 |
| Cooking Method | Pressure Cooker, Stove Top |
| Cuisine Type | South Indian |
| Diet Type | Anything, Gulten-Free, High-Fiber, Veg, Vegan |
| Health Goal | Energy boost, Healthy lifestyle, High‑Fiber |
| Prep Time | 10–30 mins |
| Special Category | Lunch Box Ideas |
| Taste / Flavor | Spicy |
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