Roast urd dal, red chilies, curry leaves on low flame in little oil. Cool
Take a mixer jar, add yam cubes, roasted urd dal, red chilies, curry leaves, coconut gratings, salt, tamarind. Make fine paste with little water.
Take the chutney in a bowl and do the seasoning.
Heat a small pan, add coconut oil, saute mustard seeds, red chilies and asafoetida. Add this seasoning on chutney, mix and serve with hot rice, dosa, roti.
The other method of doing seasoning for this chutney. Take a small pan, add oil, sauté mustard seeds, curry leaves, red chili, asafoetida. Add the chutney paste with little water and fry in the seasoning for a minute. This stays good at room temperature for two days.