Asafoetida Recipe | how to make asafoetida

Asafoetida is a very essential spice that is a must have in every Indian kitchen. It is that little pinch that we add that gives the wonderful aroma and unique taste to our dals and curries. Most of us buy ready-made asafoetida powder from stores, but fresh home-made asafoetida powder has a great taste and strong aroma and is pure. When you make it at home, you can control how fine you want the food to be and the flavor lasts longer.

When you make it fresh, you can really feel how much of a difference it makes in taste, especially in rasam, sambar and chutney. I started making asafoetida powder at home a few years ago. Solid asafoetida may look small, but when you roast it and turn it into powder, the kitchen is filled with a strong traditional smell.

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about asafoetida

Asafoetida, also spelled asafoetida, is a gum resin obtained from the roots of plants, mostly used in Indian cooking for its strong flavor and digestive properties. It is very common in South Indian households, especially when used in dishes containing lentils and beans. After roasting and grinding, the strong pungent smell becomes mild and pleasant.

In ancient times, mixed or solid asafoetida was mostly used because it remained fresh for a long time. Nowadays most people prefer the powdered one because it is easier to handle. But homemade asafoetida powder made from mixed asafoetida is always more pure and stronger than packaged asafoetida. It just takes a few minutes and some patience to make it at home.

Solid asafoetida pieces are cut into small pieces, lightly roasted until puffed and then cooled before being ground into powder. The roasting part is very important as it removes the raw smell and makes the asafoetida easier to grind. It can be stored for several months without losing its aroma.

I usually make it in small batches and store it in an airtight bottle. When I open the jar, the aroma reminds me of my grandmother’s kitchen. It is one of those simple things that keeps the real taste of Indian cooking alive.

Asafoetida Recipe Video

[embed]https://www.youtube.com/watch?v=mKk9w5sblT4[/embed]

Asafoetida Ingredients

• Solid/Mixed Hing – I have used pure solid or mixed asafoetida purchased from a local store. It gives stronger aroma and more flavor than readymade powder. You can use any good quality brand easily available.

Why does this recipe work

• This recipe is very simple and takes just a few minutes to prepare.
• Homemade asafoetida powder remains fresh for several months if stored properly.
• Roasting removes the raw smell and imparts a pleasant nutty aroma.
• You get the taste of pure asafoetida without any flour or fillers.
• It makes all dishes taste better, even a small pinch is enough.

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How to make asafoetida step by step

1. Take mixed asafoetida, spread it a little. I used 2 small blocks.

2. Cut into small pieces. It is a little tough but you can cut it with sharp scissors.

3.Everything is cut and ready.

4.Put it in a pan and fry it dry.

5. Fry it until it becomes crisp and puffy. It takes about 8-10 minutes on low flame.

6.Cool completely.

7.Put in a mixer jar.

8. Grind it and make a fine powder.

9. Take out in a plate, cool completely. Store in a clean dry jar.

Expert Tips

• cut short – I always cut solid asafoetida into very small pieces so that it gets roasted evenly and swells well.
• fry slowly – Keep the flame low, fry till it swells slightly and gives good aroma. It becomes bitter when burnt, so keep in mind that fry it on low flame only. It may stick while frying but that is okay.
• Please calm down – Allow it to cool completely before applying the powder, otherwise it will become sticky.
• grind finely – I use small dry jars to make it a very fine powder. It is easily available in utensils.
• storage – Keep the powder in a small airtight bottle away from moisture. I usually keep it in a glass jar.

serving and storage

Use home-made asafoetida powder in the same way as store-bought asafoetida powder. Add a pinch while adding tadka to rasam, sambar or any dal dish. You can also use it in chutneys and pickles for traditional aroma. Keep it in an airtight bottle in a cool dry place. If it is kept clean, it easily stays good for 6 to 8 months.

general questions and answers

1.Can I skip roasting asafoetida?

No, frying is necessary. It removes the raw pungent smell and makes the asafoetida crisp making it easier to grind.

2. Why did my hinge become sticky after grinding?

Perhaps it was hot when the powder occurred or there was a lot of moisture in the air. Always cool it completely before grinding.

3.Can I use a mixer for grinding?

Yes, use small dry mixer jar. Grind in small pulses to make a fine powder.

4.Is it stronger than store bought asafoetida?

Yes, much stronger and purer. You can use less quantity while cooking.

5.How to tone it down if it’s too strong?

To reduce the strength, you can mix a little of the mixture with rice flour or roasted urad dal powder.

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