Pressure cook yam pieces with water, turmeric powder, and salt for one whistle and set aside.

Preheat oil in a pan over medium heat.

Add mustard seeds and allow them to splutter.

Stir in asafoetida (hing) and curry leaves and sauté for a few seconds.

Add grated coconut and roast for about a minute until golden brown and aromatic.

Add red chili powder, turmeric powder, coriander powder, and sambar powder and sauté for a few seconds.

Add the cooked yam and stir well until all the spices coat the yam.

Add more oil if needed for a crispy texture and to help the masalas absorb well.

Check salt and spices and adjust to taste.

Once the curry has a slightly roasted texture, turn off the heat and transfer to a serving bowl.

Serve hot with Keerai Sambar and Steamed Rice.