- 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
- 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.
- Add the sliced yam to the pressure cooker
- To a blender, add onions and fennels seeds
- Grind it coarsely
- Add the coarse onion mixture to the yam, along with it add in chilli powder, turmeric powder
- Add some sprig of curry leaves, salt.
- Add 1/2 cup of water. Mix well and pressure cook 2 whistles
- Once the pressure has been released, open the lid, the yam has cooked tender.
- Now to fry the yam, add 1 tablespoon oil in the pan, Place the cooked yam
- Roast the yam on both the sides till they turn to a nice golden colour.
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