Spores-laden mushrooms infused with Asafetida
Hear this, mate! The pungent and sometimes downright funky asafetida — aka hing — is a gnarly brownish resin squeezed outta the roots of the Ferula assafoetida plant, which grows wild from the eastern Med to central Asia.
In central Asia, it's been a crucial player in the kitchen and medicine cabinets of, say, India and Iran. In Indian culture, some folks avoid onions and garlic for religious reasons, subbing in asafetida as a stinky substitute. But in northern Indian cooking, asafetida usually gets paired with either garlic or onion. However, in southern India, it's reigning supreme and pops up in the Tamil spice blend sambar podi, which seasons veggies more than meats, because down south, vegetarianism is more common.
So, if you're looking to give it a go, grab either asafetida resin for a stronger flavor or powdered asafetida for a mellower experience, and remember, yellow is milder than brown.
Here's a tasty dish to try:
Mushroom Asafetida Curry (Serves 2-3)
Ingredients:
- 2 tablespoons vegetable oil
- A generous pinch of ground asafetida or a small lump of asafetida resin
- 1 1/2 pounds trimmed and quartered mushrooms
- 2 small dried red chile peppers
- 1/2 teaspoon turmeric
- 1 cup crushed tomatoes
Instructions:
- Fry your asafetida in the oil until it darkens, then chuck in the mushrooms, chile peppers, turmeric, tomatoes, and salt to taste.
- Cover, lower the heat, and simmer for 15-20 minutes until the liquid disappears.
Looking to spice up more southern Indian dishes? Here are a few popular ones:
- Bisi Bele Bath: A delectable South Indian rice dish featuring a blend of spices, including asafetida, lentils, veggies, and ghee.
- Sambar: A tangy South Indian lentil stew with asafetida added for flavor.
- Various Dal Recipes: Give your dal dishes an aromatic boost and digestive benefits by including asafetida.
- Ragi Kanji (Ambli): This traditional South Indian beverage sometimes includes asafetida for flavor and health benefits.
In the Mushroom Asafetida Curry recipe, asafetida is used as a key ingredient, providing a strong flavor when using resin, or a mellower taste with the powdered form. This dish is a great way to explore the taste of asafetida, especially in southern Indian cuisine, where it shines brightly in dishes like Sambar, a tangy lentil stew, and Bisi Bele Bath, a delicious South Indian rice dish. Furthermore, asafetida can also be added to various dal recipes and Ragi Kanji (Ambli), a traditional South Indian beverage, to add an aromatic boost and digestive benefits.
