I trained well after powdering another few packets, so I want to record this and till now I am using homemade asafoetida powder only. Hope this is going to be a very useful post for all.
- The resin/gum in compound 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 pls check here.
Ingredients for Homemade Asafoetida Powder
Compound Hing/Asafoetida – 1 Packet
Salt – 1/4tsp
- The hing comes in sealed packet, reseal(Pic 1) n by this time it will be very hard.
- Heat the whole/compound hing in a pan at medium flame.
- Flip it n heat the other side too, after 3-5mins, you can see white spots here n there, the hard hing is getting tender in heat (Pic 2).
- When u see more spots, put off the flame (make sure it is flexible).
- After few mins when hand bearable temperature is attained (Don’t allow to cool completely), make it in to few pieces as shown in Pic 3
- Again dry fry the tiny bits with salt, so each n every piece should change it original color, actually the hing puffs/increases in size up as shown in Pic 4.
- Allow to cool and powder it well in mixie as shown in Pic 5.
- Store it an air tight container for shelf use (retains freshness for more than a month).
- 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 Kongu special Uppu Paruppu (Dhal Gravy) recipe.