Kaya Podi

Asafoetida is sulfurous smelling gum-resin that's extracted from Furula plants. It's traditionally ground into a powder and used either for its proposed medicinal qualities or as a spice to add a savory flavor to food.
Asafoetida powder is popular in South India. It is widely used in vegetarian foods and is used to flavor beans, lentils, and vegetables like broccoli or cauliflower. In Indian cooking, it is often used when making temper dals, curries, upmas and rasam. It is fried in ghee, not oil, when used in Indian cooking. Some chefs insist that this spice has a mellowing effect on other spices, making the whole dish smoother and more uniform in flavor intensity. In this way, asafoetida is believed to be a good background spice, not a main flavor. To get the most out of your asafoetida, take a pinch or two and fry it in ghee, clarified butter, or oil for a few seconds to mellow the flavor and scent before adding it to your dishes. It can be used anywhere you would normally use onion and may become your new savory food secret ingredient for that extra umami boost. It is great with brined or pickled fish and is an ingredient in many Worcestershire sauces.It pairs nicely with nuts and grains, and complements spices like cumin, coriander, or turmeric.