Pan Fried Elephant Yam

Elephant Yam Fries is a famous dish in south India. It goes very well with curd rice and sambar rice. Elephant Yam Fries is a simple and an easy pan-fried recipe. Elephant Foot Yam /Senai Kizhangu has a lot of health benefits, It is high in fiber and is also considered to be a healthy low-fat food. It is used in the treatment of patients suffering from piles. Eating elephant yam helps in increasing the estrogen levels in women’s bodies, thus helping in maintaining the hormonal balance. With so many health benefits it is one of the best healthy foods out there! So what are you waiting for, try it out and share your comments!

Elephant Yam Fries

Furthermore, I would like to share some of my suggestions for cooking elephant yam fries. Firstly, if you want to cook a fresh yam, then add tamarind water when the water boils then add chopped yam(soak a small gooseberry sized tamarind in water, extract the juice and discard the pulp or 3/4 tsp tamarind pulp). This helps to prevent irritation in your throat while eating.
I always use yam after 6 or 7 days of leaving it in the open because it enhances the taste and it will not also give irritation. But it is slightly harder to peel the skin because of its dryness.

You may also like Stir Fried Potato and Shrimp Stir Fry.

Elephant Yam Fries 2017-07-28 02:11:10

Serves 3    Elephant Yam Fries is a famous dish in south India. It goes very well with curd rice and sambar rice.                              Print        Prep Time   00:15        Cook Time   00:20        Total Time   00:35

Prep Time   00:15        Cook Time   00:20        Total Time   00:35                      Ingredients

1. 250 g elephant foot yam/senai kizhangu
2. 1 tsp red chili powder
3. 1/4 tsp cumin powder
4. 1/8 tsp turmeric powder
5. salt as needed
6. 3 tbsp olive oil or any other oil          Instructions
7. Peel the skin, wash and then cut the yam into slices. It should not be too thin or too thick. Meanwhile, heat a wide pan with enough water.
8. Then add 1 tsp salt and 1/4 tsp turmeric powder.
9. When the water starts to boil, add chopped yam.
10. Parboil the yam slices and then drain the water completely, cool down it for few mins.
11. Then add red chili powder, cumin powder and salt (add less salt as we already added salt while cooking), toss well until the masala is well coated with yam slices and set aside for about 15 to 30 mins for marination.
12. Meanwhile, heat a heavy bottomed nonstick pan over medium heat, add in oil.
13. When oil heats add marinated yam slices and fry until both sides become golden brown. (toss or flip the slices) It takes 8 to 10 mins.
14. If you feel the pan is too hot, then reduce the heat to low.
15. Fry until crispy and serve hot!
16. Now crispy elephant yam fries are ready to eat!         By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Pan Fried Elephant Yam

Serves 1
Prep Time: 00:15
Cook Time: 00:20
Total Time: 00:35

Ingredients

• 250 g elephant foot yam/senai kizhangu
• 1 tsp red chili powder
• 1/4 tsp cumin powder
• 1/8 tsp turmeric powder
• as needed salt
• 3 tbsp olive oil or any other oil

Instructions

• Peel the skin, wash and then cut the yam into slices. It should not be too thin or too thick. Meanwhile, heat a wide pan with enough water.
• Then add 1 tsp salt and 1/4 tsp turmeric powder.
• When the water starts to boil, add chopped yam.
• Parboil the yam slices and then drain the water completely, cool down it for few mins.
• Then add red chili powder, cumin powder and salt (add less salt as we already added salt while cooking), toss well until the masala is well coated with yam slices and set aside for about 15 to 30 mins for marination.
• Meanwhile, heat a heavy bottomed nonstick pan over medium heat, add in oil.
• When oil heats add marinated yam slices and fry until both sides become golden brown. (toss or flip the slices) It takes 8 to 10 mins.
• If you feel the pan is too hot, then reduce the heat to low.
• Fry until crispy and serve hot!
• Now crispy elephant yam fries are ready to eat!

By Santhi Therese
The Indian Claypot