Mirchi Thecha

August 2, 2020 TimesRide 0 Comments

Mirchi Thecha or Mirchi Kharada is a very common and popular side dishes in Maharashtra. This goes with Jawar Bhakari or Roti very well. It’s spicy, it’s crispy and it is yet so tasty. It has a rough and smooth texture.

Don’t we love a spicy, fiery spin every once in a while for our spread! The large range of spices used in the preparation of Indian food is known, but that does not mean that all of our dishes are ‘burn-the-food-pipe’ hot. In reality,’ balance’ is a key component of India’s kitchens. This is why the idea of adding slightly quirky chutney in the mix is always an appealing one when you have a mellow dal and rice. And while in your life you may have had many sorts of chutneys, this one is just you should never miss out on trying.

This famous chutney is originally made with a combination of green chillies, garlic, peanuts and coriander. Depending on the ingredients you use and the amount you have to prepare. The grainy, super thick and delicious thecha is usually paired with bhakri, a type of flat-bread, and can be stored for up to two-three days. It is usually made with the help of mortar and pestle, but it is also prepared by many people today using a mixer-grinder.

The first time I got to taste this fiery, spicy yet delicious chutney was in Pune. On our way back to the hotel, we stopped by at a local roadside restaurant to have lunch. We were served this unfamiliar, coarse green chutney along with chapattis and bhakris. With the bhakris, one little bite of this and I was floored by its taste! The spice of the green chilli with the garlic and coriander aromatic flavours along with the peanut crunch made me a lifetime fan!

Back home, I had to try this and I made my own favourite combination with green chillies, garlic, peanuts, cilantro and some coconut for added flavour after scouring various blogs and seeing a plethora of mirchi cha thecha recipes.

For this delicious chutney, every Maharashtrian family has its own unique recipe; some add peanuts, some add coconut, some add both, some use jeera/cumin seeds along with green chillies and garlic for a different flavour, etc. As I love the crunch in the chutney, I used roasted peanuts. Addition of coconut, tones down the spice level a little.

Traditionally, in Marathi, mirchi thecha (“thecha” means to crush or pound) is pounded in a mortar pestle, but it can easily be made in a mixer grinder. Make it as fine or coarse as you want. Thecha, freshly made, is very hot! So if you’re not fond of too much spice, make it the day before and store it in the fridge or reduce the amount of chillies. Served with a lime or lemon juice squeeze, it’s perfect as a condiment.

This recipe is one of the fiery accompaniments. You can also pair roti, rice and parathas with it. Try it at home and let us know in the comments section below how you enjoyed it.

Preparation Time: 10 mins

Cooking Time: 10 mins

Serves: 4

Green chilli / Hari mirchi: 8 – 10
Garlic / Lasan: 7 – 8 cloves
Cumin seeds: 1 teaspoon
Oil: 1 tablespoon
Sesame seeds: 1 teaspoon
Sea salt: 1 teaspoon (Or use simple salt)
Peanuts: 2 tablespoon
Coriander leaves: 2 tablespoon

Break green chillies (8 -10) with hand in 3 parts each.
Heat Oil (1 tablespoon) in a pan. Add cumin seeds (1 teaspoon), garlic (7 – 8 cloves) and green chillies and sauté.
Add sesame seeds (1 tablespoon – optional) and peanuts (2 tablespoon) and continue to sauté.
Add sea salt (1 teaspoon) and mix. Add coriander leaves (2 tablespoon) and cook for 2-3 minutes.
Put the mixture in a mortar and pound with the pestle to a coarse paste or use mixer grinder and grind coarsely.

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