Asafoetida is an exotic spice, one of the most used in South Indian cuisine, capable of transforming a dish into something magical. Historically used as a cure for many ailments, asafoetida has remained unappreciated by the West. From France to Turkey, it has been given all sorts of frightening names, one of which is the devil’s sweat.
However, everything is not as scary as it might seem from the historical background. While the flavor of raw asafoetida isn’t the most pleasant, it all changes when it’s added to hot oil. Initially pungent, even camphoric, the aroma softens and is replaced by musky notes, evoking the atmosphere of a South Indian village. This spice is not for every dish, it also cannot be called everyday. During the cooking process, asafoetida is added to the hot oil before the rest of the spices, which can be added after about 15 seconds.
tomato chutney
An excellent addition of Indian origin to vegetables and beans. In Europe, France and England, chutney was brought at the beginning of the XNUMXth century.
Warm up 2 tbsp. oil in a frying pan, add asafoetida. After 15 seconds chili powder and ginger, cook for a couple of minutes. Add tomatoes and tomato puree, continue cooking. Add sugar and water, simmer over low heat for about 10 minutes until thickened.
Heat remaining oil in a small skillet until very hot, add mustard seeds, curry leaves and dried chillies. Remove from heat, stir in tomato paste. Mix well, add salt.
Toast with marshmallows
Fantastic aroma thanks to asafoetida, delicious texture. Best for breakfast and snack to school!
Mix mung bean and water in a deep frying pan, set aside for 2 hours. Drain the water.
Mix the soaked mung bean with green chili and 14 tbsp. water in a blender, grind until smooth. Transfer to a deep bowl, add cabbage, lemon juice, coriander, salt, mix.
Divide the mass into 10 equal portions. Spread on slices of bread. Heat a thin frying pan, fry the slices on both sides. Cut each slice diagonally, serve with sauce.
Hoya Matter
A dish for those who prefer buttery and creamy taste. Asafoetida and fennel seeds provide a unique flavor that is irresistible. Served with flatbread or rice.
34 art. cottage cheese 1 14 tbsp. boiled green peas 1 tbsp. oils 1 tbsp. ghee A pinch of asafoetida 2 cloves 1 tsp. chopped green chilies 12 tbsp. chopped tomatoes 12 tsp ground coriander 1 tsp fennel seeds 12 tsp chili powder Salt, to taste
Heat oil and ghee in a non-stick deep frying pan, add asafoetida. After 15 seconds, add the cloves and cottage cheese, mix well and cook over low heat for 2 minutes.
Add green chilies, tomatoes, coriander, fennel seeds, chile powder and 12 tbsp. water, mix well, cook for another 2-3 minutes over low heat.
Add salt, peas, continue to cook for 4 minutes over low heat. Serve hot.
Beet Potato Curry
Another option in which asafoetida will find its use along with chili and cumin. Beetroot will add sweetness, creating an interesting mix with potatoes and spices.
Place potatoes and beets in two separate bowls, cover each with water. Set aside.
Heat oil in a large skillet over medium heat. Cook asafoetida, then mustard seeds, cumin, red pepper, curry leaves.
Drain water from beets and potatoes, add to skillet. Cook until browned 5 minutes. Divide among plates and sprinkle with coconut and bell pepper.