Asafoetida is a quite essential spice every Indian kitchen must have. It is that tiny pinch we add that gives great aroma and unique punch to our dals and curries. Most of us buy ready hing powder from stores, but fresh homemade hing powder has great flavor and stroNg aroma, and it is pure. When you make it at home, you can control how fine you want and the flavor also lasts longer.
When you make it fresh, you can really feel how much change it brings in the taste, especially in rasam, sambar and chutneys. I started making hing powder at home few years back. The solid hing may look small, but when you roast and powder it, the kitchen fills with strong traditional smell.
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About Asafoetida
Hing, also called as Asafoetida, is a gum resin obtained from plant roots, mostly used in Indian cooking for its strong flavor and digestive property. It is very common in South Indian homes, especially used in dishes with dal and legumes. The strong pungent smell becomes mild and pleasant once roasted and powdered.
In olden days, compound or solid hing was mostly used as it stays fresh for a long time. Nowadays most people prefer powdered one because it is easy to handle. But homemade hing powder from compound hing is always more pure and strong compared to packed ones. It just needs few minutes and little patience to make at home.
The solid hing pieces are cut into small chunks, lightly roasted till they puff up and then cooled down before powdering. The roasting part is very important because it removes raw smell and makes hing easy to grind. It can be stored for many months without losing aroma.
I usually make this in small batch and store it in an airtight bottle. When I open the jar, the smell itself 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
Asafoetida Ingredients
- Solid / Compound Hing - I have used pure solid or compound hing bought from a local store. It gives stronger aroma and more flavor than readymade powder. You can use any good quality brand you get easily.
Why This Recipe Works
- This recipe is very simple and takes just few minutes to prepare.
- Homemade hing powder stays fresh for many months when stored properly.
- Roasting removes raw smell and brings that lovely nutty aroma.
- You get pure hing flavor without any added flour or filler.
- 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 compound hing (asafoetida), stretch it a bit. I used 2 small blocks.
2.Cut into small pieces. It is a bit hard but you can cut it using a sharp scissor.
3.All cut and ready.
4.Add it to a pan and dry roast it.
5.Roast until it is crisp and puffs up. It takes around 8-10 minutes in low flame.
6.Cool down completely.
7.Transfer to a mixer jar.
8.Grind it to a fine powder.
9.Transfer to a plate, cool down completely. Store in a clean dry jar.
Expert Tips
- Cut small - I always cut the solid hing into very small pieces so that it gets roasted evenly and puffs up well.
- Roast slowly - Keep the flame low, roast till it bulges slightly and gives nice smell. If burnt, it becomes bitter so take care to roast only in low flame. While roasting it may tends to stick but it is ok.
- Cool down - Let it cool down completely before powdering else it become sticky.
- Grind fine - I use small dry jar to powder it very fine. It mixes easily in dishes.
- Storage - Keep the powder in small airtight bottle away from moisture. I usually store in a glass jar.
Serving and Storage
Use homemade hing powder just like store-bought one. Add a pinch while tempering for rasam, sambar or any dal dish. You can even use in chutneys and pickles for that traditional aroma. Store it in airtight bottle in cool dry place. It stays good for 6 to 8 months easily if handled clean.
FAQS
1.Can I skip roasting the hing?
No, roasting is must. It removes raw harsh smell and makes hing crisp which makes it easy to grind.
2.Why my hing turned sticky after grinding?
Maybe it was hot when powdered or too much moisture in air. Always cool it fully before grinding.
3.Can I use mixer for grinding?
Yes, use small dry mixer jar. Grind in short pulses to get fine powder.
4.Is this stronger than store bought hing?
Yes, very much stronger and pure. You can use less quantity while cooking.
5.How to make it mild if too strong?
You can mix small portion with rice flour or roasted urad dal powder to reduce strength.
If you have any more questions about this Homemade Asafoetida Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
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📖 Recipe Card
How to make Asafoetida | Homemade Hing Recipe
Ingredients
- 100 grams compound hing
Instructions
- Take compound hing (asafoetida), stretch it a bit. I used 2 small blocks.
- Cut into small pieces. It is a bit hard but you can cut it using a sharp scissor.
- All cut and ready.
- Add it to a pan and dry roast it.
- Roast until it is crisp and puffs up. It takes around 8-10 minutes in low flame.
- Cool down completely.
- Transfer to a mixer jar.
- Grind it to a fine powder.
- Transfer to a plate, cool down completely. Store in a clean dry jar.
Video
Notes
- Cut small - I always cut the solid hing into very small pieces so that it gets roasted evenly and puffs up well.
- Roast slowly - Keep the flame low, roast till it bulges slightly and gives nice smell. If burnt, it becomes bitter so take care to roast only in low flame. While roasting it may tends to stick but it is ok.
- Cool down - Let it cool down completely before powdering else it become sticky.
- Grind fine - I use small dry jar to powder it very fine. It mixes easily in dishes.
- Storage - Keep the powder in small airtight bottle away from moisture. I usually store in a glass jar.
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