Thecha is a chutney prepared from green/red chillies for which this adjective suits perfectly! Thecha is called so due to its process of preparation. Deep roasted green chillies and garlic are pounded to form a coarse paste (called "thechana" in marathi) to make this chutney.. The smoky flavour from the roasting adds to the heat of the chillies and the aroma of the garlic.
Laal mirchicha thecha, which really is a type of chutney that goes as a great sidedish , especially with jowar bhaakri (jowar roti) / tandalachi bhakari ,pithala & onion. You can have it with thalipeeth / paratha / methi thepla.
The Thecha which is made with fresh red chillies is not to be taken lightly...it is super hot and needs to be consumed with care.
Zhanzhanit- meaning extra spicy in marathi is an exclusive word used for chilli preparations , mostly the ones that are so hot that it makes one cry while eating.
In traditional method the chillies are pounded with pestle & mortar ( khalbatta) but I
prepared this in mixie.
I had prepared this on wednesday along with tomato pithla (recipe coming soon) & jowar bhakari.
Ingredients:
8-10 dry red chillies ( prefer Bedgi /kashmiri)
10-12 flakes garlic
1 tbsp tamarind pulp/ lemon juice
2 tsp sugar /jaggery ( to add marathi touch)
1 tsp cumin(jeera) (optional - this is not used in traditional recipe)
Salt to taste
Tempering
2-3 tbsp oil
1/4 tsp Mohri (mustard seeds)
Hing (Asafoetida)
Method:
1.Soak the red chillies in warm water for 1-2 minutes.
2.Drain the water from the chillies and keep water aside.
3. Grind all ingredients together to fine paste. Use drained water if needed. You can serve thecha after mixing lime juice in above paste.
4.IN ORDER TO REDUCE THE HEAT LEVEL I HAD GIVEN TEMPERING (TADKA) TO ABOVE THECHA
Heat oil in a tadka pan(tempering /phodni pan ) & add mustard seeds & cumin seeds & when they spluter add hing .
5. Remove from gas & pour tempering on thecha.
6.Mix lime juice & your spicy thecha is ready to serve.
7. Serve in airtight container in fridge .Consume in a weeks time.
Tips / Variation:
1.Thecha can be stored for 4-5 days in the refrigerator.
2.Add this thecha to make any vegetable to enhance its flavor, especially usal .
3.Add this to your favorite dal while cooking, or to your anda bhurji.
4. Make THECHA texture coarse / fine as per your liking .
5. Add small piece of jaggery to reduce the heat of thecha.
6. When making for kids add 2 tbsp of dry coconut while grinding .
7. You can skip tempering in step 5 & simply mix lime juice to your thecha
Laal mirchicha thecha, which really is a type of chutney that goes as a great sidedish , especially with jowar bhaakri (jowar roti) / tandalachi bhakari ,pithala & onion. You can have it with thalipeeth / paratha / methi thepla.
The Thecha which is made with fresh red chillies is not to be taken lightly...it is super hot and needs to be consumed with care.
Zhanzhanit- meaning extra spicy in marathi is an exclusive word used for chilli preparations , mostly the ones that are so hot that it makes one cry while eating.
In traditional method the chillies are pounded with pestle & mortar ( khalbatta) but I
prepared this in mixie.
I had prepared this on wednesday along with tomato pithla (recipe coming soon) & jowar bhakari.
Ingredients:
8-10 dry red chillies ( prefer Bedgi /kashmiri)
10-12 flakes garlic
1 tbsp tamarind pulp/ lemon juice
2 tsp sugar /jaggery ( to add marathi touch)
1 tsp cumin(jeera) (optional - this is not used in traditional recipe)
Salt to taste
Tempering
2-3 tbsp oil
1/4 tsp Mohri (mustard seeds)
Hing (Asafoetida)
Method:
1.Soak the red chillies in warm water for 1-2 minutes.
2.Drain the water from the chillies and keep water aside.
3. Grind all ingredients together to fine paste. Use drained water if needed. You can serve thecha after mixing lime juice in above paste.
 |
| Thecha without tempering |
4.IN ORDER TO REDUCE THE HEAT LEVEL I HAD GIVEN TEMPERING (TADKA) TO ABOVE THECHA
Heat oil in a tadka pan(tempering /phodni pan ) & add mustard seeds & cumin seeds & when they spluter add hing .
5. Remove from gas & pour tempering on thecha.
6.Mix lime juice & your spicy thecha is ready to serve.
 |
| Thecha with tempering |
7. Serve in airtight container in fridge .Consume in a weeks time.
Tips / Variation:
1.Thecha can be stored for 4-5 days in the refrigerator.
2.Add this thecha to make any vegetable to enhance its flavor, especially usal .
3.Add this to your favorite dal while cooking, or to your anda bhurji.
4. Make THECHA texture coarse / fine as per your liking .
5. Add small piece of jaggery to reduce the heat of thecha.
6. When making for kids add 2 tbsp of dry coconut while grinding .
7. You can skip tempering in step 5 & simply mix lime juice to your thecha
No comments:
Post a Comment