Homemade Asafoetida Powder : This is my way of making Hing powder at home using compound hing block which takes less than 20 minutes to prepare. This Perungayam powder / podi is a must in home since I cook daily something with dal / lentils / dried beans / legumes which are rich in protein/fiber and also they contribute excessive gas production. So I use a pinch of hing/asafoetida powder in those dishes to neutralize the gas and for easy digestion. This Perungaya powder is a must in Indian cooking and have this either in instant form or homemade in their kitchen pantry like salt and sugar 🙂
I packed few packets of compound hing for my new US life. First time I didn’t know how to make Homemade Asafoetida Powder using compound hing / Katti perungayam. I called my Mom to learn and she suggested to dry in sunlight or else heat in in kadai. As we don’t get proper sunlight, I heated and struggled a lot to break it. I trained well after powdering another few packets, so I wanted to record this in the blog. Also recently updated this 2013 year post with Video Tutorial (at the end of this post). Till now I am using homemade asafoetida powder only. Hope this is going to be a very useful post for you all.
Why Compound Hing is better than Powdered Hing
- The resin/gum in compounded hing is very less.
- The powdered hing has lot of starch and artificial flavors as per the wiki details
- You get lot of aroma/flavor in compound hing when compared to instant one.
- To more about hing please check here.
Ingredients for Homemade Asafoetida Powder
Compound Hing/ Asafoetida/Solid Hing – 1 Packet
Salt – 1/4 tsp
- Hing comes in sealed packet, reseal (Pic 1) and at this time it is slight tender (in summer) and sometimes it is hard.
- You can’t split it as it from the package.
- So heat the whole/compound hing in a pan at low-medium flame (Pic 2).
- Flip it and heat the other side too, after 1-2 minutes, you can see white spots here and there(Pic 2).
- The hard hing is getting tender in heat. At the same time it becomes chewy and flexible in texture (Pic 3).
- Now the first step is to split it in to tiny pieces.
- So when hand bearable do stretch (Pic 3) and split it (Pic 4).
- Again heat the pan, now the hing may join back (Pic 5) but the heating purpose is to change its brown color to white (Pic 6).
- In Tamil we say “Nalla Poriyanum”, (Pic 6).
- So try to flip while sauteing and once it changes its natural package color do remove from heat (Pic 6).
- After few mins when hand bearable temperature is attained split it in to pieces as shown in Pic 7.
- Don’t allow to cool completely, if happened its tough to split in that case do reheat to work with it.
- Again dry fry the tiny bits (Pic 8), so each and every piece should change it original color.
- Actually the hing puffs/increases in size up as shown in Pic 6,8 & 9.
- Once done (Pic 10) saute few minutes after removing from heat with salt (i used cast iron pan) to saute it.
- Now you feel the hing pieces are crispy (Pic 9 & 10).
- If not do dry fry few more minutes in low medium flame.
- The entire process has to be under medium flame.
- Allow to cool completely (Pic 11) and powder it well in mixie/food processor as shown in Pic 12.
- Store it an air tight container for shelf use (retains freshness for several months).
- Check the expiry date before buying, the compound hing is expensive when compared to powdered version.
- A pinch of hing can be used in any type of Sambar/Rasam/non veg recipes etc.
- Here I have served with Kongunadu special Uppu Paruppu (Dhal Gravy) recipe.
I am not here to compare the ingredients mentioned in the package and review which brand is best but if you are using powdered or instant asafoetida this katti perungayam / compound hing is better than that in flavor and taste…
- Okra Poriyal/ Vendakkai Poriyal
- Lemon Rice
- White Pasta
- Bottle Gourd Raita
- Bottle Gourd Bajji (Recipe Later)
- Moong Dal & Spinach / Gongura Pappu
- Kongunadu Uppu Paruppu
- Ponni Boiled Rice
- Appalam and