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

Method:

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