Instructions
- Peel and chop the yam into small pieces.
- Keep tossing every now and then and fry until the pieces puff up and are fried to a golden brown.
- Drain on a paper towel and allow them to cool completely.
- The yam pieces will be crunchy and crisp.
- Grind the coconut, whole red chillies and tamarind together using just as much as water required to form a smooth paste.
- Transfer the chutney to a serving bowl and add the fried yam pieces just before serving.
- The yam pieces should be cooled completely before adding to the chutney so that they remain crisp.
Share this Recipe
