Thecha recipe With step by step photos. Thecha is a side condiment that perks up any meal, especially if the dishes are bland.
There are many variations of making thecha. the most popular are thecha made with green chillies and red chillies. In this post I am sharing thecha made with peanuts and green chillies. Basically this thecha recipe is a coarsely pounded chutney like mixture made with peanuts, garlic and green chilies.
You can also call this thecha as peanut green chilli thecha or peanut thecha or shengdanayacha thecha as it is called in the marathi language.
I make thecha two ways. one is the extra spicy and hot green chilli thecha and the other is this peanut thecha. My mom would make thecha often with onion pakoda or aloo pakora. Sometimes we would just have it with some chapatis or jowar bhakris (flat breads made from sorghum flour). I also accompany it with parathas and even everyday simple dal and rice.
We also prefer thecha with two of our favorite Maharashtrian dishes – zunka bhakri (a thick gram flour preparation served with jowar/sorghum flat breads) and vangyachi bhaji (aubergines sauted with spices and peanuts) .
This peanut mirchi thecha is not too hot and goes well with any Indian meal. I make small quantities and keep in the fridge for 2 to 3 days.
While making thecha i prefer to pound everything in a mortar-pestle. I have observed that the taste of thecha done in a mortar-pestle is much much better than the one done in a grinder or mixer. Somehow the grinder made one does not taste as good as the one made in the mortar-pestle.
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- 3 tablespoon raw peanuts (moongphalli) - with or without skin
- 3 to 4 green chilies (hari mirch) - chopped roughly
- 6 to 7 garlic (lahsun) - kept whole or halved
- 1 teaspoon oil
- Heat oil in a small frying pan or tava.
- Add the garlic and green chilies and saute for 15 seconds.
- Add the peanuts and saute till the peanuts become crisp.
- Keep on stirring frequently, so that there is even browning and the peanuts do not get burnt.
- In a mortar-pestle, add this mixture and crush till you get a semi-coarse powder.
- Serve thecha with bhakris, parathas and even as a side dish.
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How to make thecha recipe
1. Heat oil and then add the garlic and green chilies and saute for some seconds. Then add the peanuts and saute till they become crisp.
2. Once the mixture cools, take all of it in a mortar. Season with salt. Pound the mixture with the pestle till you get a semi coarse consistency.
Serve the thecha as a side condiment or with jowar roti or bajra roti or paratha or even with zunka bhakri.