Sambar is the soul of South Indian cuisine. A bowl of steaming hot sambar with fluffy idlis or crispy dosas is a comfort food like no other. But have you ever wondered what gives sambar that distinct, appetizing aroma? It’s not just the sambar powder or the tamarind; it’s the magical pinch of Asafoetida (Hing).
The Role of Asafoetida in Sambar
Asafoetida, essentially a gum resin, is a critical flavor enhancer. In sambar, it bridges the gap between the tartness of tamarind, the earthiness of dal, and the heat of chilies. It adds an 'umami' depth that onions and garlic usually provide, which is why it's a staple in Satvik cooking where onion and garlic are avoided.
When you use VB Kayam, you are using a pure, compounded form of Asafoetida that releases its full bouquet of aroma the moment it hits hot oil or ghee. This tempering process, or 'tadka', is where the magic happens.
How to Use It Correctly
- Always add Asafoetida to hot oil/ghee.
- Do not burn it; just let it bloom for 2-3 seconds.
- For sambar, you can also add a pinch while boiling the dal for a deeper flavor profile.
Next time you make sambar, try using VB Kayam and notice the difference. It’s not just food; it’s an emotion.