Perungaaya thool / Hing / Asafoetida

                                      

Pic 2

Pic1

Ingredients:

Katti Perungaayam - 50 g

Method:

• Cut the perungaayam to small pieces as in pic 1.
• It will be like gum.
• Heat a pan and keep in low flame.
• Add in the cut pieces and saute.
• Saute till it looses gum texture and turns crisp (as in pic 2)
• Ensure you do this in low flame.
• It will take app 12-13 mins.
• Let this cool and blend to fine powder.
• Store in airtight container and use when needed.
• Yields 40 g.