Asafoetida is a spice,… has a fetid smell but in cooked dishes it delivers a smooth flavor. This spice is used as a digestive aid, in food and in pickle. This is used to enhance flavor and aroma, in lentil curries like dal, sambar, rasam etc.
It is also used as a medicine. It is used to aid digestion and also has other medicinal value.
Asafoetida
/ Katti Perungayam / Solid Hing
After buying a small bar of Katti Prungayam, pinch out them
into small pieces, using sharp scissors or paakku vetti.
Arrange these pieces in microwave safe plate and micro on
high for 1 to 2 mts depend upon the size of the hing pieces.
Hing should puff up nicely but make sure , it should not get
burnt.
You can use as it is in Sambar, Rasam etc. Or , you can powder it in mixie and keep it
handy. Your pure hing powder is ready to
use.
Store it in air tight container.
Keep a particular container for exclusively storing hing and
avoid storing any other spices or ingredients in this container, as it may get
hing smell.
Microwaved hing doesn’t need oil frying, as we are already
dry frying hing. We can use it directly
in dishes . If you want to add it while tempering , add it at the final stage.
Hing pieces can also be get dried , just by spreading them
on big plates …. Let it get dry on its own. If it is well dried , the pieces
will not stick with each other and is easy to use while cooking.
Home made hing solid or powder gives more flavor and aroma
to dishes.
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