Chili Thecha
Here’s a simple and spicy recipe for Chili Thecha, a traditional Maharashtrian chutney that’s bold and packed with flavor. It’s made with green chilies, garlic, and peanuts, typically served with bhakri, chapati, or rice.
Ingredients:
• 8-10 green chilies (adjust based on spice preference)
• 5-6 garlic cloves
• 2 tablespoons roasted peanuts (or groundnuts)
• 1 tablespoon sesame seeds (optional)
• 1 teaspoon oil
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• Salt to taste
• 1/2 teaspoon lemon juice (optional)
Instructions:
1. Roast the Peanuts: In a small pan, dry roast the peanuts until they become slightly brown and crunchy. Allow them to cool, then remove the skin by rubbing them between your palms.
2. Sauté the Chilies and Garlic: Heat 1 teaspoon of oil in a pan over medium heat. Add the green chilies and garlic cloves. Sauté for 2-3 minutes until they soften but don’t burn. Allow them to cool.
3. Grind the Thecha: In a mortar and pestle or a grinder, add the sautéed chilies and garlic, roasted peanuts, and salt. Grind everything coarsely. You can add a little water to help with grinding, but it’s traditionally made without water to keep the texture thick and chunky.
4. Prepare the Tadka (Tempering): In a separate pan, heat a little oil and add mustard seeds, cumin seeds, and sesame seeds (if using). Let them splutter for a few seconds.
5. Combine and Serve: Add the tempering to the ground chili and peanut mixture. Stir well, and if desired, add a squeeze of lemon juice for extra tanginess.
6. Serve: Chili Thecha is ready to serve! It pairs perfectly with chapati, bhakri, or rice.
Tips:
• If you prefer a milder version, reduce the number of chilies used.
• You can adjust the consistency by adding a tiny bit of water if you want a smoother thecha.
• If you don’t have roasted peanuts, you can use raw peanuts and roast them yourself.
Enjoy the Chili Thecha with your favorite Indian meal!
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