How to preserve and use asafoetida slab

Asafoetida is the sap of a tree.
It has a strong aroma and gives a beautiful flavor and smell to many dishes.
It is used as a replacement for onion and garlic in many satwik dishes.

Asafoetida comes both as a powder and as a solid piece.

Even though the powder is easier to use, the smell and flavor of the raw solid asafoetida cannot be replaced.
I have tried to explain how to use the chunks and also how to prevent it from becoming a rock hard solid on exposure to air. The solid mass has to be preserved properly or it breaks into glass like sharp pieces when broken into pieces. 

Just transfer the pieces of asafoetida to a plastic container with lid (Remember : you cannot reuse the plastic vessel after using it to store this pungent spice!) and place a green chilly with it.
If your asafoetida is already hard, no need to fret, keep the green chilly inside and in a day or two, it become pliable.

The moisture from the green chilly will soften the asafoetida, but the green chilly will dry. Simple Osmosis.
Remember to replace the green chilly when it starts to dry.

Tip: use this chilly in your dal or sambar for extra flavor!

How to use?

Some recipes like sambar and rasam do not require you to fry and add the asafoetida powder. Just add a small piece in and it will melt and mix in with the curry. But some recipes ask for powdered asafoetida. Then this is what you must do.

Heat 1 tbsp oil and fry a piece of the asafoetida in it. It will expand.

Press hard on it so that the insides also become crisp.

Keep the flame medium.

Once it becomes golden brown, then take it out and allow to cool.

Powder and use as necessary.