Yam fry recipe – This simple yam stir fry is known as Kandagadda Vepudu in telugu, senai kizhangu varuval in tamil and suran fry in hindi. It is an easy side dish that is prepared in Andhra cuisine , much the same way as it is cooked in the other south Indian cuisines.
This is one of the kids’ friendly recipes that is loved very much at home. Today I am also going to share few tips on how to clean,cut and prepare yam and how to prevent itching on the palms while chopping.
Not all varieties of yam give an itch, but the elephant yam usually does cause itching and sometimes rashes too on the palms while cleaning. Removing the skin and chopping it is a real labor since it is too hard. So there is an easy way to deal with the itch as well with the difficulty in chopping.
Soak whole yam in water for around 15 mins then wash and brush the skin to remove mud. Pressure cook the yam without peeling the skin on a medium flame for 1 to 3 whistles with little water directly in the cooker.
For a very large sized yam 3 to 4 whistles and small ones 1 to 2 whistles will do. Once the pressure is off, peel off the thick skin, it comes off easily.
Yam is soft cooked like potato. Chop to the desired sized pieces and use it to cook curries or pulusu or roast.
To firm up the pieces, add it in the hot seasoning oil and fry on high for 3 to 4 mins.
Kandha iguru (curry) and kanda pulusu (yam stew) are the 2 common yam dishes from Andhra cuisine.
For more Vegetable recipes, check
Aratikaya vepudu (raw banana fry)
Potato drumstick leaves fry
Sorakaya vepudu (lauki stir fry)
Bendakaya palli vepudu (ladies finger stir fry)
Potlakaya vepudu (snake gourd stir fry)
Yam can even be used to make a spicy elephant yam fry like you see in the first picture or a simple ghee Pepper roast that you see below, much suitable for kids.
If you avoid green chilies, it makes a best side dish for kids. If you desire to make it on the spicy side, use red chili powder.This side dish can accompany your rice and rasam or sambar.
Crisp fried curry leaves, freshly ground pepper, green chilies and ghee are the contributors to the real taste and aroma in this recipe.
Ingredients (1 cup = 240ml )
- 1 cup yam chopped pieces (elephant yam, suran, kanda gadda)
- 1 green chili slit
- ½ tsp ginger garlic paste or ¼ tsp. ginger paste
- ½ tsp garam masala or meat masala or biryani masala
- ¼ to ¾ tsp red chili powder or pepper powder
- 2 sprigs curry leaves fresh
- ¼ tsp mustard (rai)
- ½ tsp cumin (jeera)
- 1 Pinch turmeric (or haldi)
- 1 Pinch hing (asafoetida)
- 1 to 1 ½ tbsp ghee or oil
How to cook yam or suran
- Soak yam in water for about 15 minutes for the mud to melt off. Wash thoroughly.
- Peel and chop to 1 inch pieces and add them to a pot of water.
- Boil yam until fork tender yet firm and not mushy. Do not over boil. Drain them. Or you can also cook the whole yam in pressure cooker with little water for 3 to 4 whistles. Once cool peel off the skin and chop to pieces.
How to make yam fry or suran fry
- Heat a pan with ghee. Add curry leaves, green chili and fry till crisp.
- Add cumin and mustard, when they splutter add hing. Stir in the ginger garlic and saute for 30 seconds.
- Add cooked yam pieces, salt and turmeric.
- Fry on high heat for 4 to 5 mins. , Keep stirring to prevent burning. If needed add little more ghee.
- Add pepper powder or red chili powder, garam masala and fry for a min or 2.
- Serve yam fry with rice. You can squeeze in some lemon juice.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes