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    Home » Accompaniments » Poppy Seed Powder | Indian Basics for Cooking

    Poppy Seed Powder | Indian Basics for Cooking

    Published: Jul 29, 2010 · Modified: Sep 23, 2020 by Srivalli · 11 Comments

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    Learn how to make Poppy Seeds Powder at home. Khus Khus seeds are used widely in making gravies. It has a nutty taste and makes the gravy very delicious with the unique flavour. Since grinding it in mixer is a tough task, making a huge batch surely helps.

    Poppy Seeds are an essential ingredient in Andhra Cuisine. We call it 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, 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 grinding stone we call Rubbu Rolu. Using that stone, it is pretty easy to grind Poppy seeds to a fine paste. Poppy seeds are a must in all our NonVeg gravies and Veg Kurma at home. We no longer have this grinding stone at home. My mixer jar is not small enough to grind it. So Athamma suggested I make a powder of this and store it.

    This is how we make the Poppy Seeds 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.

    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 ask how I grind the small amount needed for the recipe. I mostly use this homemade poppy seeds powder for my recipes.

    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. You can use it as whole seeds or as powder as well.

    This is part of the Indian Basics for Cooking.

    Other recipes using Poppy Seeds is this delicious Mixed Vegetable Kurma

    Chicken Curry - Andhra Style

    Chicken Fry with Poppy Seeds

    And a delicious kheer with Poppy Seeds

    Print
    5 from 2 votes

    How to make Poppy Seeds Powder | Indian Basics for Cooking

    Poppy Seeds are used widely in making gravies. It has a nutty taste and makes the gravy very delicious with the unique flavour. Since grinding it in mixer is a tough task, making a huge batch surely helps.
    Active Time10 minutes mins
    Total Time10 minutes mins
    Cuisine: Andhra Pradesh
    Keyword: Basic tips for Cooking, Indian Basic
    By Cook Method: Stovetop
    Occasion: Everyday Meal
    Dish Type: Condiments
    Yield: 1 cup
    Author: Srivalli

    Equipment

    • Dry Kadhai / pan

    Materials

    • 1 cup Poppy Seeds / Khus Khus / Gasa Gasa

    Instructions

    How to make Poppy Seeds Powder

    • 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.
    • 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.

    Notes

    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.

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    Reader Interactions

    Comments

    1. Jaya Wagle says

      July 29, 2010 at 6:45 pm

      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).

      Reply
    2. AdukalaVishesham says

      July 29, 2010 at 7:39 pm

      good post.. a nice way of storing poppy seed

      Reply
    3. Priya (Yallapantula) Mitharwal says

      July 29, 2010 at 8:05 pm

      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) 🙂

      Reply
    4. Madhuri says

      July 29, 2010 at 8:58 pm

      One of the ingredient makes recipe thicker and flavourful!

      Reply
    5. Hema says

      July 30, 2010 at 3:11 pm

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

      Reply
    6. Bong Mom says

      July 30, 2010 at 1:46 pm

      Valli

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

      Reply
    7. Srivalli says

      July 30, 2010 at 3:34 pm

      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.

      Reply
    8. The Housewife says

      July 30, 2010 at 11:58 pm

      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!

      Reply
    9. kanthi says

      July 31, 2010 at 8:58 am

      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.

      Reply
    10. Leena says

      August 01, 2010 at 7:08 pm

      Lovely info about poppy seeds,thanks for sharing..

      Reply
    11. Andhra Recipes says

      September 08, 2010 at 10:06 am

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

      Reply
    5 from 2 votes (2 ratings without comment)

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