Kashiraja author of ancient books Pākaśāstra or Pākakalā dealing with the topics of dietetics and culinary art, describes a plant thus – with leaves the dark shade of blue like sapphire, and bulbs white like jasmine, crystal, white lotus, moon rays or conch shell”. In his poetic verses Lahsuna Kalpa he recites 43 verses of perfect, lyrical poetic metre dedicated to garlic. Speculation on the culinary and medicinal use of garlic dates to about 10,000 years ago, just after the last Ice Age. The health benefits of garlic date back 8,000 years and were found in ancient Chinese writings. Garlic was domesticated during the Neolithic period when humans evolved from semi-nomadic hunter-gatherers to sedentary farmers.
Indian mythology attributes the origin of garlic to Samudra Manthan. Ancient texts also describe a garlic festival — Svalpovama indicating the celebration of small, pleasant & beautiful garlic pods by people. The winter & spring festivals was celebrated for all who wanted to enjoy the comfort of varieties of wine, meat, clarified butter, barley, and wheat. Garlands of garlic were displayed on top of houses, gateways and windows. People living in those houses would also wear garlic garlands and worship the bulbs in courtyards. This probably is the origin of displaying garlic garlands on gateways and windows in many cold regions of the subcontinent.
Foodialogues shares with you a recipe using this celebrated bulb…..The red garlic-peanut chutney powder…the lasun shenga chutney or dry garlic-peanut chutney that’s a perfect pairing with the famed Maharashtrian Vada pav. Allow your imagination to go wild and toss it with mini idlies, lavish sprinkle on dosa and uthappams, roll it in a thepla or chapati or simply mix it in with hot rice.
RED GARLIC-PEANUT POWDER / LASUN DRY CHUTNEY / GARLIC-PEANUT CHUTNEY / SHENGA-LASUN CHUTNEY
Ingredients for Garlic-Peanut chutney Powder:
- Roasted Peanuts 1 C
- Dry Red Chillies 15 (Bygadi)
- Tamarind marble-size ball
- Garlic 15 cloves
- Salt to taste
- Oil 1 tsp
Preparation Method for Garlic-Peanut chutney Powder:
- Take a heavy-bottomed pan. Dry roast the garlic and tamarind till the tamarind is crisp. Do not char the garlic.
- In the same pan add oil and roast the peanuts till the skin loosens.
- Cool all ingredients and coarsely grind along with the required salt.
- Cool and store in an airtight jar.
Aromatic & Flavourful “Garlic-Peanut Chutney Powder” is ready 🙂
