Karunai Kizhangu Fry | South Indian Yam Roast

Indian ELephant Foot Yam Roast

Karunai Kizhangu Roast, this is another gem of a recipe from my mother-in-law’s kitchen. Karunai Kizhangu is Elephant Foot Yam, a tuber with skin resembling that of an elephant. I usually don’t buy it often unless I have planned ahead of Karunai Kizhangu Kara Kuzhambu or this simple yummy roast. But then this is one vegetable that has a nice long shelf life period, if it’s stored properly. Not just that, this veggie has a lot of good nutrients and is so healthy!

South Indian style Yam Fry

Yam could be a slight bit itchy if not cleaned or cooked properly. Not everyone might feel the discomfort but those allergic could feel slight itching in the throat. I remember as a kid, I used to love this vegetable. Whenever Amma made roast or my grandma made her style of curry, I used to have some itching in the throat. And yet, that never stopped me from enjoying this veggie every time it was made at home. These days, I don’t feel as much allergic which means I can enjoy it much better 🙂

Karunai Kizhangu Fry

Usually I like to cook the vegetable in lots of water with salt and turmeric to avoid any chances of it turning itchy but since this is a roast, I just sliced the yam thinner and roasted in a pan until completely cooked and golden brown. With this yam roast recipe, thin slices of yam are marinated in turmeric powder, salt, tamarind pulp and sambar powder. This margination helps coat the vegetable and turns it super flavorful when roasted. I love it simply with hot rice and ghee! 🙂 It also goes really well with rasam or sambar or even curd 🙂

Yam Roast


To make Karunai Kizhangu Fry | South Indian Yam Roast

  • Servings: 2
  • Difficulty: Easy
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What I used –
  • Karunai Kizhangu/Yam, 200 gms
  • Turmeric Powder, ½ tsp
  • Tamarind Paste, ½ tsp
  • Sambar Powder, 1 tbsp
  • Salt, as needed
  • Oil, 2 tbsp


Prep Work –

1. Remove the skin of the yam and wash it thoroughly in running water for a couple of times. Cut it into thin slices of desired size. The slices should be thin, less than ½ a cm.

How I made –

1. In a bowl, add the cut slices of yam along with salt, turmeric powder, sambar powder and tamarind paste. Mix well so that the spices are coated onto the yam slices. If required sprinkle few drops of water. Set this aside for atleast ten mins.

2. Meanwhile, heat a nonstick pan with 2 tbsp of oil. Place the marinated yam pieces one next to the other and cook on low flame for 4-5 mins. Slowly flip them onto the other side. Continue to cook slow for another 4-5 mins. Repeat this process until the yam looks cooked and is golden brown.

3. Serve hot with plain rice, rasam, sambar or curd 🙂


Note –
  • Remove the thick skin and wash the yam thoroughly. If required, it can be blanched in hot water.
  • Marinate the yam slices for a minimum of ten mins.
  • If sambar powder is not available, use red chilli powder + coriander powder + cumin powder in the ratio of 1 tsp + ½ tsp + ½ tsp.
  • Make sure the cut slices are as thin as possible for a perfect crispy roast.
  • Adjust spice levels as per preference.
  • If tamarind paste is not available, soak marbled sized tamarind in small quantity hot water – extract the juice and use it instead.

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