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

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 mins

Total Time10 mins

Cuisine: Andhra Pradesh

Keyword: Basic tips for Cooking, Indian Basic

By Cook Method: Stovetop

Occasion: Everyday Meal

Dish Type: Condiments

Yield: 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.