Thursday, July 29, 2010

Poppy Seed Powder | Indian Basics for Cooking

Poppy Seeds or Gasa Gasalu in Telugu, "Gasa Gasa" in Tamil, "Khus Khus" in Hindi is quite a common ingredient in my Kitchen.  

Opium poppy, Papaver somniferum, is the species of plant from which opium and poppy seeds are extracted. Poppy seeds of Papaver somniferum are an important food item and the source of poppyseed oil, a healthy edible oil that has many uses. It is widely grown as an ornamental flower throughout Europe, North America, South America, and Asia. (Source: Wiki)

Apart from knowing that this is an essential part of my pantry, I never really looked deeper behind the name. So reading on Poppy Seeds gave me a heady feeling!

Growing up I have always seen Amma using that Flat Stone that we simply call as Rurbu Rai (will get the correct spelling once I speak to Dad or Hubby dear, the experts in Tanglish at home). Refer to Sandy's post to what I am talking about.

Using that stone, it is pretty easy to grind Poppy seeds to fine paste. Poppy seeds are a must in all Non Veg gravy, Veg Kurma at home. So when I no longer had this stone at home nor my Mixer jar small enough to grind me small amount of this paste, Athamma suggested I make a powder of this and store. 




This is how we make the powder at home.

Heat a pan dry. Pour the poppy seeds on to the hot pan,


Quickly with a ladle stir well so as not to burn the seeds. The moment the seeds reach the right temperature, they start crackling.  That's when you switch off the flame.


Transfer to a dry plate and allow it to cool completely.


Once it is completely cooled, take the dry roasted poppy seeds in a dry mixer jar, pulse it couple of times. If you run it, you will end up extracting oil from you. So gently pulse it, till you see the seeds blended well.

End of 3 -4 times you may have ground almost all the seeds. Unless you are using a small jar, you may not be fully powdering it. 

Again spread over a plate and dry it well. Before storing this in a jar, ensure the jar is dry and the powder is cooled down well.

This stays well for more than 10 days when refrigerated well. I haven't tested the shelf life beyond that. 
Take as much needed and put it back right away for longer shelf life. There is no need to freeze this, but it may work well too. 

Many readers have asked how I grind just what is needed for the recipe, this is the tip. I normally grind 85% of the quantity this way, small amount for using as a whole seed. All recipes in this blog that calls for poppy seed paste/powder is used by this method.

Poppy seeds have a creamy and nut like flavor, and when used with ground coconut, the seeds provide a unique and flavour-rich base for Kurmas, both Veg and Non Veg. I also use these in Pulaos etc.

Poppy Seeds add great taste to many Indian Sweets, where it is used in both powdered or/and whole form.
Since this poppy seed powder is such an essential and basic one in my kitchen, sending this to Jaya's B2B -- Back to Basics

Check out other Indian Basics for Cooking, if you are interested!

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11 comments :

Jaya Wagle said...

Sraivalli, thank you for the entry. This is the second time in a week, I am finding out it is ok to dry grind poppy seeds and keep, instead of tiring out the mixer with the paste. The first one was at Sandeepa's blog (Bong Mom).

AdukalaVishesham said...

good post.. a nice way of storing poppy seed

Priya (Yallapantula) Mitharwal said...

That is a great idea dear. Never tried making it at home. I don't use gasa gasalu that much at home, so will look forward to lot of those recipes which need them (veg) :)

Madhuri said...

One of the ingredient makes recipe thicker and flavourful!

Bong Mom said...

Valli

So for kurma we should dry roast and then grind poppy seeds ? We will grind the poppy seeds without roasting

Hema said...

Nice post Srivalli.. It has always been a problem grinding poppy seeds.. Thanks for the guidance.. Its a big knowledge for beginners!

Srivalli said...

Thanks friends, glad you liked this post!

Sandy, for kurmas we normally add with coconut for grinding into a paste. But normally it doesn't come out very fine paste in a mixer.

We dry roast for storing it. And there are some dishes like chettinad and few andhra recipes call for roasted spices.

The Housewife said...

I never knew we could grind and store ghasa ghasa! This is very useful because I'm always struggling with grinding the required small portions for kurma!

kanthi said...

Valli,it stays fresh upto more than one month,when kept in fridge.I preserve it in this manner,to avoid sleep disturbances,and have a sound sleep mix a pinch of this powder in hot milk and drink before sleep.Excellent remedy.

Leena said...

Lovely info about poppy seeds,thanks for sharing..

Andhra Recipes said...

Great Information about Poppy Seeds its use all type Masalas Currys.....
Thanks for share....

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