Ssp Asafoetida – Ss Pandian Perungayam

Asafoetida, perungayam (பெருங்காயம்), hing – is the most common spice found in every Indian Kitchen. The spice is extracted from the rhizome of the Ferula plant. Its a dried gum resin. I received SS pandian Asafoetida for product review. SSP has three types of asafoetida for home use. The regular powder, granules and the newly introduced ultra powder. To know more about their products visit their website www.sspandian.com .

Non-Indians find the smell of asafoetida very strong and compare it with the smell of dung. In-fact its called as Teufelsdreck in German which just means devils dung 🙂 . Famed Indian cookbook author Madhur Jaffrey mentions asafoetida as the Indian truffle. Truffle or not, it has a precious place in the Indian kitchen.

SSP regular asafoetida powder

The first thing that hits you when you see SSP products are that its expensive. Its expensive when compared with other brands available in the market. SSP asafoetida is very strong and the aroma that wafts your kitchen when you unpack the box is testimony to the same. Its very potent and a pinch of SSP is all you need to add. The smell is so concentrated and you will sure notice the same when you add it to hot oil.

SSP Ultra Powder This is a newly introduced variant that’s a very fine powder.

I added a pinch while making tadka for my chutney and the result was really good. A little goes a long way and its so true with SSP asafoetida.

SSP Crystal Asafoetida / Granules

I think that this must be their signature product. I still remember breaking the asafoetida block using hammer or a mortar-pestle in the olden days as it will be so solid like a brick. SSP crystal asafoetida is a relief that it comes in an already granular form. Granules are generally used for curries / kuzhambus that has a tamarind base. It adds a nice depth to the curries. Try my Puliyodharai recipe using SSP asafoetida. The packaging of the asafoetida powder. The powder comes packed and you need to unpack the powder and add it to the box. But honestly, its a little troublesome. A little powder spills when you cut the pack and one needs to make sure that the pack is facing directly over the box so the spill goes into the box. You do not want to waste the precious perungayam even if its very little. Its not a great trouble but I feel that the unpacking of the powder into the box makes it little messy.

Recipe for Paya – Veg version. Delicious served with idli. Recipe for veg paya with step by step pictures.

This post will get my share of trolling from my non-veg loving friends. Bring it on. I was first served this version of veg paya with mini idlies at a wedding and I really liked it. I contacted the “saraku master” and he told me that it was made with moong dal and a kurma masala. It was a delightful combination from the monotonous idli-sambar. I tried it at home with my own masala and it turned out to be very delicious. The mini idlies dunked in paya is breakfast made right. Do try it at home. I am sure this will be a winner. There is no better way to start the day than good food.

Prep Work Cook 3 tablespoon of moong dal with 1 cup of water and set aside. I cooked for 4 whistles in a cooker and allowed the pressure to settle on its own.

For the Veg Paya Masala Grind all the ingredients listed under paya masala to a smooth paste adding about a cup of water while grinding. Set aside. I have used ready made chicken masala powder today for making the masala paste. You may use your home-style masala or curry masala powder.

Making Veg Paya Heat oil in a pan and add in the fennel seeds, cinnamon, clove, cardamom and kalpasi (stone flower).

Add in the finely chopped onions, whole green chillies and saute for five minutes. The whole chillies are just for the aroma and flavour. If you want a spicy paya, you may slit the chillies and add them.

Add in the tomatoes and saute till the tomatoes are soft.

Add in the ground masala paste, two cups water and the cooked moong dal.

Cover the pan and let the veg paya simmer for 15 minutes on a low flame.

Veg Paya is ready. Serve the veg paya with idli .

Veg Paya Masala

• 7 - 8 cashew nut
• 1 tablespoon khus khus, white poppy seeds
• 1/3 cup fresh shredded coconut
• 1 teaspoon coriander powder
• 2 teaspoon ready made chicken masala
• 2 green chillies
• 1 teaspoon salt
• 1/2 inch piece ginger
• 6 cloves garlic

Other Ingredients

• 3 tablespoon moong dal
• 2 tablespoon vegetable oil / sunflower oil
• 1 teaspoon fennel seeds
• 1 inch piece cinnamon
• 1 clove
• 1 cardamom
• 1 teaspoon kalpasi (st one flower)
• 1 onion, finely chopped
• 3 whole green chillies
• 2 tomatoes, finely chopped

1. Cook the moong dal and set aside. Grind all the ingredients listed under paya masala to a smooth paste adding about a cup of water while grinding. Set aside
2. Heat oil in a pan and add in the fennel seeds, cinnamon, clove, cardamom and kalpasi.
3. Add in the finely chopped onions, whole green chillies and saute for five minutes.
4. Add in the tomatoes and saute till the tomatoes are soft.
5. Add in the ground masala paste, two cups water and the cooked moong dal. Cover the pan and let the veg paya simmer for 15 minutes on a low flame.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: curry
• Cuisine: South Indian