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Karunaikizhangu Varuval/ Yam fry.

  • Author: Nithya Ravikumar
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 3 1x
  • Diet: Vegetarian


  • 1/2 kg Elephant Yam
  • 1 onion
  • 1 tablespoon fennel seeds
  • 1 sprig curry leaves
  • 1 tablespoon chilli powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon salt
  • 1 tablespoon oil


  1. Firstly peel the skin of the yam and slice them nor too thin or thick. If it is too thin, it would mash quickly when we pressure cook.
  2. Add the sliced yam to the pressure cooker
  3. To a blender, add onions and fennels seeds
  4. Grind it coarsely
  5. Add the coarse onion mixture to the yam, along with it add in chilli powder, turmeric powder
  6. Add some sprig of curry leaves, salt.
  7. Add 1/2 cup of water. Mix well and pressure cook 2 whistles
  8. Once the pressure has been released, open the lid, the yam has cooked tender.
  9. Now to fry the yam, add 1 tablespoon oil in the pan, Place the cooked yam
  10. Roast the yam on both the sides till they turn to a nice golden colour.


Expert Tips:

Yam: Buy a which is tender and fresh.  Wash the yam throughly under running water it has impurities in it.

Peel out the skin that is absolutely must to make a crispy yam fry.

Remove Itchiness: This method of frying the yams does not have the itchiness because we pressure the yam with other spices that helps to increase the flavour.

Yam Slice: Slice the yam little thicker than thin because if you slice thin the yam would cook well and turn mushy.

  • Category: Veg- Dry, side dishes
  • Method: stovetop
  • Cuisine: Indian

Keywords: yam fry, yam roast, karunai kizhangu varuval