My parents always wrinkled their nose when they see me use the store bought perungaya powder, if you read the label carefully, there are a lot more additives in it other than the perungayam. My parents use the katti perungayam or the asafoetida block which they say is the purest form but I find it to be be so cumbersome to use it. Until one day I thought of this method and it works really well! It's easy and simple to make and you have clean and pure hing powder to use!
HOMEMADE HING POWDER
Preparation time 10 mins | Makes 85 gms
Ingredients
2. Microwave for 1 minute. It will puff up slightly.
3. Take it out and let it cool. Microwave again for 1 minute and let it cool completely.
4. Transfer the bits to a small clean mixer jar and powder it well.
5. Store in clean jars.
Storage
I have kept this on the shelf for about 3 months and it's perfectly fine.
Notes
1. You can also microwave the whole perungayam and then break it into pieces. But I always do it this way as I don't know if such a huge block can be microwaved!
2. I normally make a single block at a time to make sure the powder remains fresh and flavorful.
Until next time,
Share this post if you found it useful!
HOMEMADE HING POWDER
Preparation time 10 mins | Makes 85 gms
Ingredients
- Katti Perungayam (compounded asafoetida) - 2 blocks or 100 gms
Some other kitchen basics recipes
- Homemade Cumin Powder
- Homemade Fennel Powder
- Homemade Garam Masala Powder
- Homemade Coriander Powder
- Homemade Turmeric Powder
- Homemade Ginger Garlic Paste
- How to de seed a Pomegranate easily
- How to clean Vazhaipoo (Banana Flower)
- How to make thick curd | Homemade yogurt
- Homemade Instant Khoya (in microwave)
- Homemade Instant Khova (on stove top)
- Homemade Oat Flour
- Homemade Coconut Milk
- How to store coriander, curry and mint leaves for long
- How to make Soft Idlis
- How to make Idli batter in mixee
- How to thaw Fish quickly
- How to cut a Banana Stem
- How to cook Okra without sticking
Watch the video in English
Watch the video in Tamil
Method
1. Break off small pieces of the katti perungayam and keep it in a glass heat proof plate.
2. Microwave for 1 minute. It will puff up slightly.
3. Take it out and let it cool. Microwave again for 1 minute and let it cool completely.
4. Transfer the bits to a small clean mixer jar and powder it well.
5. Store in clean jars.
Storage
I have kept this on the shelf for about 3 months and it's perfectly fine.
Notes
1. You can also microwave the whole perungayam and then break it into pieces. But I always do it this way as I don't know if such a huge block can be microwaved!
2. I normally make a single block at a time to make sure the powder remains fresh and flavorful.
Until next time,
How strong should the odor be after it's done? Mine smells almost like bread but still has a sharp taste like garlic spicy. Is it ok if it smells almost like bread?
ReplyDeleteFreshly made hing powder does have a strong smell :)
Delete