YAM FRY

Every thing about YAM FRY | Vahrehvah :

Yam is otherwise also known as Elephant yam and is traditionally cultivated in Andhra Pradesh, Tamil Nadu, Gujarat, Maharashtra and Kerala States. It is also being cultivated in non-traditional areas such as West Bengal, Bihar, Jharkhand and Chattisgarh. Elephant yam is one of the varieties from the yam family. In India, it is popularly called as Jimmikand or Suran or Chenna.

Yam fry is a traditional dish in the Indian cuisine and popularly made by the vegetarians. When prepared the dish almost look likes the fish fry and also tastes delicious. Yam as such is a versatile vegetable which can be prepared by roasting, frying, grilling, barbecuing, boiling and smoked. Yam is starchy tubers and native to Africa, Asia and Latin America.

Elephant food yam is a remunerative and profitable stem tuber crop. Tubers are mainly used as vegetable after thorough cooking. Chips are made of starch-rich tubers. Tubers contain 18.0% starch, 1-5% protein and upto 2%fat. Tubers and leaves are quite acrid due to high content of oxalates. Acridity is usually removed by boiling fairly for a long time.

Cultivation of Elephant foot yam is limited to India, Phillipines, Sril Lanka and South East Asia. Unlike other tubers, Amorphophallus roots have many medicinal uses and are widely prescribed by Ayurvedic physicians. Amorphophallus corm is a good source of phyto-aestrogens and are effective alternate or complementary to conventional hormone replacement therapy for symptoms associated with menopause and chronic degenerative diseases in women. For preparing the Yam fry, firstly peel the yam and cut into thin long slices. Wash them and boil for 5 min till they are half cooked.

Take a pan add oil, mustard seeds, cumin seeds, green chilies, curry leaves and sauté them then add finely chopped onions or you can blend the onions. Mix it adds salt and mix well. Once onions slightly changes it color add turmeric , ginger garlic paste, poppy seeds powder ( dry roast poppy seeds in a pan and blend it into a fine powder) then add coconut powder, red chilli powder and mix well. Add little bit of water to it and cook for 5 min. Once the masalas are cooked, (if the masala is dry add some more water to it) cook for a min then spread the masala all over the pan and add the boiled yam into it.

Let it cook for 5 min and turn them upside down evenly till it changes its color to golden brown or till the masala sticks to yam. Finely switch off the flame and add chopped coriander leaves if required lemon juice. Do not boil the yam too much or while frying they may break into pieces. Yams are a primary agricultural commodity in West Africa and New Guinea.

They were first cultivated in Africa and Asia about 8000 B.C. Due to their abundance and their importance to survival, the yam was highly regarded in Nigerian ceremonial culture and used as a vegetable offered during blessings. Yams are still important for survival in these regions. The tubers can be stored up to six months without refrigeration, which makes them a valuable resource for the yearly period of food scarcity at the beginning of the wet season. A Yam Festival is usually held in the beginning of August at the end of the rainy season. A popular holiday in Ghana, the Yam Festival is so named because yam is the most common food in many African countries.

Yams are the first crops to be harvested. People offer yams to gods and ancestors first, before distributing them to the villagers. This is their way of giving thanks to the spirits above them. Yams are a good source of dietary fiber, potassium, vitamin C, manganese and vitamin B6. They also provide iron. They are a very good source of energy.

They need to be paired with other foods to balance out the lack of other nutrients. If at all you have turned vegetarian and missing your favorite fish fry that Yam fry is the best suitable vegetarian substitute for fish. The appearance of Yam fry is just like fried fish and it also tastes somewhat like that. Do try out the Yam fry and enjoy its taste. You can click at:

https://www.vahrehvah.com/yam-fry

Yam Fry

Recipe of Yam Fry

Author : sthumma...

Published On : Apr 28, 2009

Preparation Time: 7 min

Recipe Type : Veg-Main

Cooking Time : 25 min

Standing Time : 5-8 mins

Yield : 4 (4 servings)

Ingredient : Yams

Ingredient Name	Unit	Quantity
chillies green	number	3
coconut powder	tbsp	1 & 1/2
Coriander Leaves	bunch	1/2
Coriander powder	tbsp	1
cumic seeds	tsp	1/2
curry leaves	cup	1/2
Ginger Garic Paste	tsp	1
lemon	small	1
Mustard seed	tsp	1/2
Oil	tsp	1
Onion	cup	1
poppy seeds	tbsp	1
red chilli powder	tsp	2
Turmeric	pinch	1
water	0	as needed
Yam	grams	500

Directions | How to make Yam Fry

Peel the yam and cut into thin long slices. wash them and boil for 5 min till they are half cooked. Take a pan add oil,mustard seeds,cumin seeds,green chillies,curry leaves saute them then add onion cut into thin or you can blend the onions mix it then add salt to it mix well. Once onion slightly changes it colour add turmeric , ginger garlic paste, poppy seeds powder ( dry roast poppy seeds in a pan and blend it into a fine powder) then add coconut powder, red chilli powder and mix well add little bit of water to it and cook for 5 min.once masalas are cooked, if the masala is dry add some more water to it and cook for a min then spread the masala all over the pan and add the boiled yam into it. Let it cook for 5 min and rotate the yam evenly till it changes its colour to golden brown or till the masala sticks to yam. Finely switch off the flame and add chopped coriander leaves if required lemon juice.

Recipe Tips:

don't not boil the yam too much or while frying they may break into pieces.

Serving Ideas:

YAM FRY

COCONUT SHRIMP PRAWN FRY

STUFFED KARELA FRY

TINDOORA FRY

YAM FRY

MUSHROOM FRY

LAMB FRY

Every thing about YAM FRY | Vahrehvah :

Yam Fry

Be the first to know about Our Recipes and Foods: Subscribe to Newsletter