Yam in Spicy Chutney

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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  • 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.