Ingredients

• yam - 500 gm
• dried red chilies - 4 to 5
• coriander seeds - 2 tsp
• fenugreek seeds - ¼ tsp
• asafoetida - ¼ tsp
• tamarind - 2 cm round ball
• oil to deep fry
• salt to taste

How to Make Yam in Spicy Chutney

• Wash and peel the yam.
• Cut it into 1 cm cubes.
• Sprinkle with salt and keep aside for ½ hour.
• Squeeze to drain out all the moisture.
• Heat oil for deep frying and fry yam pieces till brown and crisp.
• Drain on kitchen paper.
• Heat 1 Tbsp of oil and roast red chilies, coriander seeds and fenugreek seeds, adding asafoetida towards the end.
• Grind grated coconut with all the roasted ingredients and tamarind to a smooth paste, adding water as needed.
• Add enough water to form chutney of creamy consistency.
• Add salt to taste.
• Just before serving, add the fried yam pieces into the chutney and mix well.
• Serve with steamed rice.