Spicy Roasted Garlic & Kokum Side Dish | Lasun Aagal Recipe
Discover the unique Lasun Aagal recipe, a tangy Maharashtrian side dish made with roasted garlic and kokum agal. Quick, spicy, and delicious!
Ingredients
- Garlic: 4-5 whole Garlic heads large size preferred.
- Green Chillies: 4-5 spicy green chillies Chopped & Roasted.
- Kokum Aagal: 7-8 tbsp unsweetened Kokum juice extract.
- Sugar: 1 tbsp powdered sugar works best.
- Salt: 2-3 pinches or to taste.
- Oil: 1/2 tsp optional, for roasting chillies.
Instructions
- Roast the Garlic: Take the whole garlic heads (do not peel them yet). Roast them on a tawa (griddle) until the outer skin turns black and the cloves inside become soft. Turn them occasionally for even roasting.
- Roast the Chopped Chillies: Heat a small pan or tawa. Add the chopped green chillies (with a drop of oil if preferred) and roast them until they get slightly charred and smoky spots appear.
- Peel the Garlic: Allow the roasted garlic heads to cool slightly. Peel the skin off the cloves; they should be soft and mushy inside.
- Mash the Ingredients: In a bowl (or a mortar and pestle), take the roasted garlic cloves and the roasted chopped green chillies. Smash them roughly. You want a coarse texture, not a fine paste.
- Prepare the Aagal Mixture: In a separate small bowl, mix the Kokum Aagal with the powdered sugar. Stir well until the sugar dissolves completely.
- Combine the Mixture: Pour the sweetened Kokum Aagal mixture over the mashed garlic and chillies. Add salt to taste. Mix everything well so the flavours absorb into the garlic.
- Let it Marinate (Important): Transfer the mixture into a glass jar or covered bowl. Keep it aside for 3 days to marinate. This resting period allows the garlic to soak up the tangy and sweet juices properly, making the taste significantly better than fresh chutney.
- Serve: After 3 days, give it a good mix and your perfect Lasun Aagal is ready to serve!