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yam fry

Elephant Yam Fry

Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Servings 3


  • Elephant Yam / Senai Kizhangu - 10 large slices
  • Salt - ¼ tsp + a large pinch Adjust as per taste
  • Turmeric - ¼ tsp + a large pinch
  • Sambar powder - 1 ¼ Tbsp Red chilli powder - ½ Tbsp + Coriander powder - ½ Tbsp
  • Jeera powder - ¼ tsp
  • Tamarind - 2 Large pinch
  • Oil - As needed


  • First wash the yam and cut off the outer layer of the yam. Cut the yam into ¼ inch thick slices as shown in the pic. Cook covered in boiling water along with a pinch of salt and turmeric until it is 90% done. Drain the water and keep it aside.

    yam yam

    yam yam
  • Meanwhile soak the tamarind in ¼ Cup of warm water and prepare a thick extract.
  • Now add the sambar powder, turmeric, salt, jeera powder, tamarind extract to a mixing bowl or plate and mix to get a paste as shown in the pic. If the mixture is too thick sprinkle some water to achieve the right consistency.

    yam yam
  • Now add the cooked yam to the paste and marinate for 5 minutes.

    yam yam
  • Then heat a tawa, sprinkle sufficient oil and roast both sides of the yam in medium-low flame until you get a crispy golden brown color. Keep flipping at regular intervals.

    yam yam
  • Serve hot as a side or munch away as an appetizer.

    yam fry yam fry

Notes | FAQ

- After slicing the yam, start cooking it immediately or keep it immersed in water until you cook it. This will prevent decolorization.
- Do not overcook the yam. It will get mashed out and you will not be able to fry.
- Before marinating the yam, make sure to drain the water completely from the yam. Otherwise the marination will become watery and will not get coated properly over the yam.