Thecha Recipe

Thecha is a spicy hot condiment made by pounding green chilies, garlic, salt & other pantry ingredients. It’s a staple in the Maharashtrian cuisine of Western Indian region & is mostly served as a side, to spice up a meal/thali. Traditionally Thecha is eaten with flatbreads like bhakri or jowar roti (sorghum flatbreads). But it also goes well with dal-rice, khichdi or any other one pot savory dishes. Make it anytime you want to spice up your meal.

About Thecha

The Marathi word Thecha means “to pound”. It gets the name since it is made by hand pounding ingredients in a stone mortar pestle. This process brings in a characteristic coarse texture, while retaining the real big flavors of the ingredients. It has a lot of similarities to Kharda which is made by grinding to a smooth chutney on a flat stone.

In the recent years, many Indian restaurants are serving dishes with thecha flavor. Thecha noodles being one of them, you will find so many dishes, right from thecha paneer to thecha chicken and many more.

A basic thecha requires only 3 ingredients – green chilies, garlic and salt. However it is made in numerous ways and you will come across a version in every Maharashtrian home, with varying ingredients and methods. Ingredients like coriander leaves, peanuts, cumin seeds, sesame seeds and dried coconut/copra are also used, based on preference.

My recipe will help you make a Thecha that’s spicy but moderately hot with plenty of flavors coming from coriander leaves, cumin seeds and roasted peanuts. While peanuts tone down the heat of the chilies, they also add a great crunchy texture and nutty aroma.
Cumin seeds add flavor and coriander leaves impart a fresh herby aroma. Both these ingredients also act as a cooling and digestive aid.

Photo Guide

How to make Thecha (Stepwise Photos)

1. You need 3 tablespoons of roasted unsalted peanuts. If you have only raw peanuts, roast them until golden, aromatic and crunchy. Remove and cool down. Deskin if you want.

2. To the same pan, add

• 1 teaspoon oil
• 8 green chilies slightly slit or chopped (about 35 grams after destemming). You may use Indian/ Thai chilies or serrano peppers. If you prefer low heat, cut down or deseed.
• 12 grams garlic cloves (about 11 medium peeled)

3. Fry them until blistered and add ½ to 1 teaspoon cumin seeds (I use 1 tsp). Fry for 30 seconds and turn off.

In the grinder

4. Transfer to a grinder jar along with peanuts and salt. Also add ½ cup coriander leaves with tender stalks (about 13 grams). If you want you may double the coriander.

5. Pulse to get a coarse thecha. I pulsed only thrice. Taste test and adjust salt. If it’s too spicy/hot, you may add lemon juice or more peanuts. For a more coarse thecha, use a stone mortar pestle like shown below.

In a mortar pestle

Pounding ingredients in an order produces better results.

6. Pound the chilies, garlic, cumin seeds with salt.

7. You should have a coarse paste.

8. Add coriander leaves and pound.

9. Lastly include the peanuts, little by little and pound.

10. This is the texture where I stop but if you want a finer texture, pound it a few more times.

Serve Thecha as a side with thalipeeth, jowar roti, bhakri-curry, dal-rice, khichdi or with any Indian meal. It keeps good in the refrigerator for 3 to 4 days.

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