Spicy, nutty, and filled with persona, this traditional Maharashtrian thecha is the best method to give your on a regular basis meals a desi twist.
Somewhere between its smoky warmth from inexperienced chillies, the sharp chunk of garlic, and the crunch of roasted peanuts, thecha finds its magic. This Maharashtrian traditional is unapologetically flavourful and immediately wakes up any easy plate of meals.
Traditionally pounded by hand for that rustic texture, thecha is fast to make and wishes just some pantry staples. It’s a kind of condiments you’ll all the time discover in my fridge, proper alongside my trusty chilli oil, home made tomato ketchup, and inexperienced coriander chutney. If you like huge, punchy flavours, that is one recipe you must save.
Jump to part: Thecha Recipe
Ingredients for Thecha
- Green Chillies: The coronary heart of thecha recipe. Use the spicy ones for that iconic fiery kick or a milder selection if you need a much less intense warmth.
- Garlic: Adds a pointy, earthy depth that balances the spice fantastically.
- Peanuts: Roasted and de-skinned, they convey texture and a nutty flavour that mellows the warmth.
- Coriander Stems and Leaves: A contact of freshness that brightens the chutney.
- Oil: Helps blister the chillies and garlic, and provides a smokey taste. Use any neutral-flavored oil with a excessive smoke level.
- Salt: To season
Richa’s Top Tips
- Use a mortar and pestle: Thecha will get its signature texture and taste when pounded by hand. A mixer works too, however preserve it coarse.
- Adjust the warmth: Green chillies range in spice, so style as you go. You can combine scorching and delicate chillies for higher steadiness.
- Roast the substances proper: Let the chillies and garlic blister properly, that smoky aroma is what provides thecha its daring taste.
- Add peanuts final: Pound or mix them on the finish in order that they keep barely chunky and add crunch.
Frequently Asked Questions
Thecha actually means “to pound” or “crush” in Marathi. It’s derived it’s title from the way in which it’s made–by pounding chillies, garlic, and peanuts collectively to create that coarse, fiery chutney.
The fundamental model makes use of inexperienced chillies, garlic, peanuts, and oil. Some variations add coriander, sesame seeds, and even lemon juice for additional flavour.
Yes, including somewhat lemon juice provides it a vivid tang, and curd could make it milder if you wish to steadiness the spice.
Thecha is a domestically consumed Maharashtrian condiment that’s historically eaten like chutney or pickle in smaller parts. It’s loaded with good fat from peanuts, and will help you keep fuller for longer. If eaten in smal portions, it may be fairly wholesome and a wealthy supply of minerals and important vitamins.
Thecha Dishes You’ll Love
Once you make a batch of thecha, you’ll need to put it on all the things (& truthfully you must). Here are a couple of straightforward, flavour packed recipes so that you can strive
Thecha Naan: Imagine this tender buttery thecha naan with a beneficiant quantity of butter mouth watering daring desi flavour. It’s the proper sidekick for some dal & chilled raita on the aspect.
Thecha Paneer: Crispy on the skin and tender on the within, this paneer appetizer will disappear proper off the plates. Serve them scorching at your diwali celebration and wow your visitors.
Thecha Chicken: Juicy hen items marinated in thecha air fried to crisp golden perfection would be the discuss of your diwali get collectively. This one a complete winner for spice lovers.
Storage Tips
- Fridge: Store Thecha in a clear, hermetic glass jar for as much as 3-4 days. Add a skinny layer of oil on prime to assist protect its freshness,taste, and colour.
- Freezer: You can freeze this thecha recipe for as much as a month. Portion it into small hermetic containers or silicone trays for simple use.
- Room temperature: Avoid leaving it out for greater than a few hours, particularly in heat climate, because the garlic and peanuts can flip rancid.
If you like daring, fiery flavours, Thecha deserves a spot in your kitchen. It’s fast, rustic, and provides instantaneous pleasure to any meal. Whether you pair it with bhakri, spoon it over rice, or use it as a dip for snacks, this little chutney packs a giant punch.
Try it as soon as, and it’d simply change into your go-to condiment for if you want one thing that wakes up your style buds. And in case you make it, don’t neglect to tag @my_foodstory, I’d like to see your variations!
Watch Thecha Recipe Video
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Heat oil on a tava or shallow pan, add inexperienced chillies and garlic. Let them blister on all sides – this takes 2-3 minutes.
2 tablespoons cooking oil, 30 inexperienced chillies, 15 garlic cloves
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Add them to a mortar and pestle, together with salt, coriander stems and leaves, groundnuts and pound them to a rough paste.
½ teaspoon salt, 2-3 inexperienced coriander stems and leaves, 2 tablespoons roasted de-skinned groundnuts
Calories: 198kcal, Carbohydrates: 27g, Protein: 2g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 0.03g, Sodium: 1418mg, Potassium: 88mg, Fiber: 12g, Sugar: 11g, Vitamin A: 68IU, Vitamin C: 44mg, Calcium: 27mg, Iron: 0.4mg
This article was researched and written by Harita Odedra.
