This suran fry is a typical South Indian Style fried dish which can be served with Sambar Rice, Dal, Puzhi Kolambu, Curd Rice etc. While preparing Yams, you have to apply Oil in your hand while skinning and cutting the Yam to avoid any itching sensation.
To Boil Yam:
Suran / Yam / Senai – 500 Gms
Turmeric Powder – ½ tsp
Salt – to suit taste
Water – as required
Coriander Seeds – 2 tsp
Saunf/Fennel seeds – ¾ tsp
Cumin seeds – 2 tsp
Cinnamon Stick – 1 inch piece
Green Cardoman – 2
Stone Flower (Kalpasi / Dagad Phool)
Dried Red Chillies – 4 to 5
Rice Flour – 1 to 2 tsp
Oil – 4 tbsp
Mustard Seeds – ½ tsp
Curry Leaves – from 1 twig
Clean the Yam. Scrap and remove if any mud is sticking to it. Peel and wash the Yam and get rid of any mud. Cut into medium sized cubes. Take the pieces in a colander and rinse under running water once again.
Boil water to cook the Yam. Add Salt and Turmeric Powder to the water. Add the Yam pieces and boil for 5 to 6 minutes (Cook only 75 percent). Strain the water.
In the meanwhile, dry roast all the ingredients given under the “to Roast” column except the dry Red Chillies. Roast till the aroma of the spices release. Break the dried Red Chillies and add to the above. Roast for another 20 to 30 seconds. When it cools down, powder them to a fine powder.
Take the Yam in a bowl. Add the spice power. Add Salt and Turmeric Powder. Add 3 to 4 tbsp of water and mix well. Add Rice Flour and mix. If required, add a spoon of water and mix. Keep aside for 10 minutes.
Heat the Oil in a non-stick pan. Crackle the Mustard Seeds. Add Curry Leaves and stir for few seconds.
Add the marinated Yam. Toss and coat the Yam Pieces with Oil. Cook over low to medium flame for 6 to 8 minutes till the Yam gets cooked well. Keep stirring at intervals. You can add little water in between if you feel the dish is becoming too dry. Transfer to a serving bowl.
If you want the dish to be crispier, use 3 to 4 tsp of extra Oil .