SPICY YAM FRY
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Fry It Like You Mean It, Yam Style!
Always boil yam till 80% — overcooking makes it mushy.
Cool the yam fully before frying for that golden crisp.
Add a spoon of rice flour before frying for extra crunch.
Use gingelly or mustard oil for authentic South Indian flavor.
Don’t skip hing and curry leaves — they lift the aroma.
Finish with amchur or lemon for that final tangy zing.
Step-by-Step Recipe : Boil, Cool, and Fry – The Yam Rock Concert Begins!
Preparation Time : 10 min Cooking Time : 35 min Total Time : 45 min Servings : 3
PERSONAL NOTE
Spicy Yam Fry always takes me back to my childhood kitchen — that sizzling sound, the aroma of garlic and curry leaves filling the air, and the golden pieces crisping up in the pan. There’s something magical about transforming a humble root into such a fiery delight. Every bite brings warmth, crunch, and a tangy twist that makes me reach for seconds without guilt. Comfort food, but with attitude!
INGREDIENTS
- Yam – 250 g, peeled and chopped
- Water – as needed for boiling
- Salt – to taste
- Oil – 3 tbsp (1 tbsp for boiling + 2 tbsp for frying)
- Jeera (cumin seeds) – 1 tsp
- Mustard seeds – 1 tsp
- Urad dal – 1 tsp
- Chana dal – 1 tsp
- Garlic – 5 cloves, crushed
- Curry leaves – handful
- Dry red chillies – 2
- Hing (asafoetida) – a pinch
- Red chilli powder – ½ tsp
- Amchur (dry mango) powder – ½ tsp
- Jeera powder – ½ tsp
- Coriander powder – ½ tsp
PREPARATION STEPS
- In a pan, add water, salt, and 1 tbsp oil. Bring it to a boil.
- Add chopped yam pieces and cook till they’re about 80% done.
- Drain the water completely and let the yam pieces cool.
- Heat 2 tbsp oil in a pan. Add jeera, mustard seeds, urad dal, chana dal, crushed garlic, curry leaves, dry red chillies, and a pinch of hing. Sauté for 30 seconds until aromatic.
- Add the cooled yam pieces and fry on medium flame till they turn golden and fully cooked.
- Add red chilli powder, amchur powder, jeera powder, and coriander powder. Mix well so the spices coat the yam evenly.
- Fry for another 2–3 minutes, then turn off the flame.
- Serve hot as a side dish with rice or roti.
You may have overboiled it. Cook only till 80% done and let it cool before frying for perfect crispiness.
Yes! Toss with a little oil and bake at 200°C until golden. You’ll get a healthier, crispy version.
It goes perfectly with dal rice, curd rice, lemon rice, or even plain chapati.
Yes, but garlic adds a bold aroma. If you’re avoiding it, use hing and crushed pepper for extra flavor.
Cool completely, refrigerate in an airtight container, and reheat in a pan for 3–4 minutes before serving.
🍋 F.A.Q. – Foodie Anxiety Quotient
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