Inguva Karam - Chilli Powder with Asafoetida

 

Ingredients

• Inguva (Hing or Asafoetida) - 1"
• Red Chilli (Sabut Mirch) - 25
• Mustard Seeds - 1tsp
• Methi (Fenugreek Seeds) - 1tsp
• Urad Dal (Black Gram) - 2tsp

Preparation

1. Take a tbsp of oil in a thick bottomed pan.
2. Keep it on medium flame.
3. When oil is warm, put Hing in oil. Turn now and then till it is swollen.
4. Take out Hing and add mustard, Methi, Urad Dal and red chilli one by one.
5. Stir till all the ingredients are fried.
6. When you get aroma, turn off the flame.
7. Allow it to cool.
8. Put all ingredients including Hing (Inguva) in a mixer jar to make a powder.

Note - Inguva Karam is useful in quick preparation of Chutneys and Dal items. It enhances the taste and aroma. Keep in an air tight jar to keep the aroma intact.