Spicy Yam Fry (Suran Fry)

🕒 Time

• Prep: 15 minutes

• Cook: 20–25 minutes

• Total: ~40 minutes

🍽 Serves

3–4 people

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🧂 Ingredients

Main

• 500 g elephant foot yam (suran / kanda)

• ½ teaspoon turmeric powder

• ½ teaspoon salt (for boiling)

For the Masala Coating

• 1½ teaspoons red chili powder

• ½ teaspoon Kashmiri chili powder (for color)

• ½ teaspoon turmeric powder

• 1 teaspoon coriander powder

• ½ teaspoon cumin powder

• ½ teaspoon garam masala

• 1 teaspoon ginger-garlic paste

• 1 tablespoon rice flour (for crispiness)

• 1 tablespoon gram flour (besan)

• Salt to taste

• 1–2 teaspoons lemon juice or ½ teaspoon tamarind paste

• 1–2 tablespoons water (just enough to make thick paste)

For Frying

• 3–4 tablespoons oil (shallow fry)

• 1 sprig fresh curry leaves

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🔪 Step 1: Prep the Yam

⚠️ Yam can cause itching if not handled properly.

1. Apply a little oil to your hands before cutting.

2. Peel the yam and wash well.

3. Slice into medium-thick rectangular pieces (about ½ inch thick).

4. Rinse again to remove excess starch.

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🥣 Step 2: Parboil the Yam

1. Boil water with ½ tsp turmeric and ½ tsp salt.

2. Add yam pieces.

3. Cook for 8–10 minutes until just tender (not fully soft).

4. Drain and let cool completely.

👉 This step removes rawness and prevents itchiness.

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🌶 Step 3: Prepare the Masala Paste

In a bowl mix:

• Red chili powder

• Kashmiri chili powder

• Turmeric

• Coriander powder

• Cumin powder

• Garam masala

• Ginger-garlic paste

• Rice flour

• Gram flour

• Salt

• Lemon juice/tamarind

Add very little water and make a thick coating paste (not watery).

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🍠 Step 4: Coat the Yam

1. Add cooled yam pieces to the masala.

2. Gently mix until each piece is evenly coated.

3. Let it marinate for 10–15 minutes for better flavor.

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🔥 Step 5: Shallow Fry

1. Heat oil in a wide pan on medium flame.

2. Add curry leaves (careful — they splutter).

3. Place yam pieces in a single layer.

4. Fry on medium-low heat for 4–5 minutes.

5. Flip carefully and cook the other side.

Cook until:

• Deep reddish-brown crust forms

• Edges turn crispy

• Masala looks roasted

Avoid high heat — it may burn the masala before the inside crisps.

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🥇 For Extra Crispiness

• Add 1 extra teaspoon rice flour.

• Cook on low-medium heat slowly.

• Don’t overcrowd the pan.

• Drizzle 1 tsp oil on top while flipping.

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🌿 Final Touch

Garnish with:

• Fresh fried curry leaves

• Light squeeze of lemon

Serve hot.

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🍽 Serving Suggestions

Perfect with:

• Steamed rice + rasam

• Sambar

• Curd rice

• As a tea-time snack

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🧊 Storage

• Best eaten fresh.

• Can refrigerate up to 2 days.

• Reheat on tawa/pan for crispiness (avoid microwave).