Thecha Recipe
Hot and spicy thecha is a side dish served with a Maharashtrian/ Indian meal. It goes well with rice-dal, flatbreads and one pot savory dishes.
© Swasthi's Recipes
Servings: 3 to 4
Ingredients
- 1 teaspoon (5 ml) oil
- 8 (35 grams) green chilies (Indian/ Thai/ serrano peppers, slightly slit or pricked with a fork)
- 12 grams medium garlic cloves (peeled)
- ½ to 1 teaspoon cumin seeds
- 3 tablespoons (32 grams) roasted unsalted peanuts (deskin if you prefer or may use raw & roast)
- ½ cup (13 grams) coriander leaves (with tender stalks, may double if you prefer)
- ⅓ teaspoon sea salt or as needed
Instructions
How to make Thecha
- Add oil to a pan and fry the green chilies and garlic cloves, until blistered. Add cumin seeds and let toast for 30 seconds.
- Cool down and add to the grinder/ stone mortar. Also add the roasted peanuts, coriander leaves and salt.
- Crush to a coarse paste. Taste test to adjust salt. If it’s too spicy for your preference, may sprinkle little lemon juice.
- Serve thecha as a side to spice up your meal. It goes well with flatbreads, dal-rice or any one pot dishes like khichdi.
Nutrition
Calories: 99kcal | Carbohydrates: 7g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 352mg | Potassium: 160mg | Fiber: 2g | Sugar: 1g | Vitamin A: 298IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 1mg
