The Tamil name for Asafoetida is "Perungayam". It has a strong aroma. Just adding a pinch of Asafoetida during Tempering process is good for health and helps in digestion.
In present day, Tamil cuisine and in general Indian cuisine, Asafoetida plays a major role.
In Tamil cusine, there are various ways of using "Perungayam":
1
Asafoetida blocks:
Buy these blocks from super market to make your own Asafoetida powder as the powder available in the market is mixed with other powders and is not pure.
2
Asafoeitda powder:
Perungayam podi or Asafoeitda powder is used in almost all dishes. This helps in digestion and to avoid gas trouble when eating lentils. Adding asafoetida usually happens during the tempering process.
Image of Asafoetida powder:
Popular dish where Asafoetida is used:
A pinch of Asafoetida is used almost all dishes. For eg: Sambar, Rasam
Spelling variations in Tamil name for Asafoetida:
Perungayam, Perunkayam
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