Crispy Yam Fry Recipe – Elephant Yam with Red Chillies & Curry Leaves

Last Updated on 2 months by Neha Deshmukh

Crispy Yam Fry Recipe – Elephant Yam with Red Chillies & Curry Leaves

Hey everyone! Today, I’m sharing a recipe that’s been a family favourite for ages – Crispy Yam Fry. It’s simple, satisfying, and packed with flavour. Honestly, this is one of those dishes my grandmother used to make, and the aroma always filled the house with such warmth. It’s a little bit nostalgic for me, and I hope you’ll love it as much as we do!

Why You’ll Love This Recipe

This yam fry (also known as Jimikand Fry) is seriously addictive. It’s wonderfully crispy on the outside, soft and fluffy on the inside, and has a lovely kick from the red chillies and a fragrant touch from the curry leaves. Plus, it’s ready in under 30 minutes! It’s the perfect side dish, snack, or even a light meal.

Ingredients

Here’s what you’ll need to make this delicious yam fry:

• 3 cups elephant yam, cubed (about 400-500g)
• 5-6 dry red chillies
• 2 strands curry leaves
• 1 tsp salt
• 1-2 cups oil (for deep frying)

Ingredient Notes

Let’s talk about these ingredients for a sec!

Elephant yam, or jimikand as it’s often called, is a root vegetable popular across India. It has a slightly earthy flavour and a unique texture. You’ll find it used in various dishes, especially in North Indian and coastal cuisines. In some regions, it’s boiled and mashed, while in others, like this recipe, it’s fried to crispy perfection!

A quick note about the yam itself: it must be cooked properly (more on that in the FAQs!). Don’t skimp on the initial boiling step.

Dry red chillies add a wonderful smoky heat. Feel free to adjust the quantity depending on your spice preference. And those curry leaves? They’re essential for that authentic Indian flavour!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your cubed yam a good boil. Pop it into a pot with salted water and let it simmer for about 5 minutes, until it’s tender but still holds its shape. Drain it well – we don’t want any soggy fries!
2. Now, heat up your oil in a deep pan over medium-high heat. You want it hot enough for frying, but not smoking. A small piece of yam should sizzle immediately when dropped in.
3. Carefully add the yam pieces to the hot oil in batches. Don’t overcrowd the pan, or the temperature will drop and you won’t get that lovely crispiness. Fry for about 8-10 minutes, flipping occasionally, until golden brown and beautifully crispy.
4. During the last 2 minutes of frying, toss in those dry red chillies and curry leaves. They’ll sizzle and release their amazing aroma!
5. Finally, remove the yam from the oil and drain it on a plate lined with paper towels. This gets rid of any excess oil.

Expert Tips

• Don’t skip the initial boiling step! It’s crucial for ensuring the yam is cooked through and safe to eat.
• Fry in batches to maintain the oil temperature.
• Keep a close eye on the chillies and curry leaves – they can burn quickly!
• For extra flavour, you can add a pinch of turmeric powder to the yam while boiling.

Variations

Let’s get creative!

• Spice Level Adjustments: If you’re not a fan of heat, reduce the number of red chillies or remove the seeds before frying. For a real kick, add a pinch of cayenne pepper! My friend, Priya, loves to add a green chilli or two for extra freshness.
• Regional Variations: In South India, you might find this fry tempered with mustard seeds and a touch of asafoetida (hing). In North India, some people like to add a sprinkle of chaat masala after frying.

Serving Suggestions

This crispy yam fry is incredibly versatile.

• Serve it as a side dish with dal and rice.
• Enjoy it as a snack with a cup of chai.
• Pack it in lunchboxes for a tasty and satisfying treat.
• It’s also fantastic with a dollop of yogurt for dipping!

Storage Instructions

Leftovers can be stored in an airtight container at room temperature for up to 2 days. However, it’s best enjoyed fresh for maximum crispiness. Reheating will soften it a bit, but it will still be delicious!

FAQs

Let’s answer some common questions:

• What is Elephant Yam/Jimikand and is it safe to eat? Elephant yam is a starchy root vegetable. It must be cooked thoroughly to remove calcium oxalate crystals, which can cause irritation. Boiling or frying it properly makes it perfectly safe to eat.
• How do I know if the yam is cooked properly? The yam should be tender when pierced with a fork, but still hold its shape. It shouldn’t be mushy.
• Can I air fry the yam instead of deep frying? Yes, you can! Toss the boiled yam with a little oil and air fry at 200°C (390°F) for 15-20 minutes, flipping halfway through. It won’t be quite as crispy as deep-fried, but it’s a healthier option.
• What are the health benefits of Elephant Yam? Elephant yam is a good source of carbohydrates, fibre, and potassium. It’s also believed to have anti-inflammatory properties.
• Can I use green chillies instead of dry red chillies? Absolutely! Use about 2-3 green chillies, slit lengthwise, instead of the dry red chillies.

Enjoy making this recipe! I really hope it brings a little bit of Indian sunshine to your kitchen. Let me know how it turns out in the comments below!