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
Method
- 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).
Video Tutorial
Notes:
- 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
- Ghee
I have asafotida compound powder (wheat strach ,arabic gum,asafotida) how i use this for weight loss
Very useful post.
U r awesome. You saved me a headache!
Superaaaaaaaaataaaaaaa
Nice post n very useful. I m using ur idea only. One qns is that why do need the 4 the step.is it for only colour change?
YOU WILL GET SSP HING POWDER IN THE PURE FORM ITSELF…
the hind making is so helpful…thanks a lot ….:)
Any recipes with leftover sambar???
http://www.nithaskitchen.com/2013/12/restaurant-style-tiffin-sambar-mini.html
Hi, Good to see the way to make natural uncompounded hing (aka asafoetida or kayam). Recently only, I found that all commercial compounded-hing contained maida (30 to 65%). As maida is very bad for health, I'm gonna try to powder it myself.
THank you. Last time I did not get the powdered hing and bought this. I struggled with it. I used all kinds of implements to break it. I then would dissolve it in water and keep it for use. But this is extremely useful.
Hi priya,thx u for visiting my space n lovely comments….B/W love this nice post,i too used katti perangayam,will try it soon let u know….
very useful post. Till now I am using powdered LG hing only. My mom used to crush this big chunk using a hammer , store the small bits and every time powder it using a small mortar:) I found it difficult and using the powder. On seeing urs, I wanna switch to traditional hing:)
Very useful and important post…
very useful post
Very useful post, even my mother in law will make This by same method
My mom this quite often, i usually go for already powdered asafoetida powder.
A useful post..I too usually use katti perungayam..nice way of powdering it
Very useful post dear. Thanks for this unique post.
Very nice! I have some katti perungayam that I bought from India. Will do the same with that 🙂
Very flavourful post..
Very useful n informative post Sangee…never thought to make it at home, but we mostly use katti perungayam only..will try this sometime!
Yum, that looks amazing!
Thanks for sharing this great tip dear!
Very useful n informative post…
Very helpful and informative post dear…
my mom used to make this but i never did… Homemade is the best
very useful post akka… even my mom too use like this…
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nice post dear.. thanks for sharing..
Nice post..
nice post 🙂
Nice post Sangeetha.
good post dear
Very informative….
http://recipe-excavator.blogspot.com
Wow very useful tips dear…im using powdered hing…will try this…
Lovely useful post,Sangee..I usually prepare it in very small batch but the same procedure..:)
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