Kolhapuri Thecha
Veg
Vegan
A coarsely pounded fiery condiment of green chillies, garlic, peanuts, and fresh coriander — thecha means 'pounded' in Marathi. Made in a mortar, never a blender, it retains a rough, chunky texture with raw heat. The essential table condiment of Kolhapuri and Maharashtrian meals, eaten with bhakri to intensify an already-bold meal.
Cuisines
Malvani
Vidarbha
Kolhapuri
Maharashtrian
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 15 min
Total: 25 min
2-3 servings
Ingredients
| 10 | green chilies |
| 5 cloves | garlic |
| 1 tablespoon | peanuts |
| 1 tablespoon | coriander seeds |
| 1 teaspoon | cumin seeds |
| 1 tablespoon | oil |
| 1 | lemon |
| — | salt to taste |
Instructions
- 1 Heat oil in a pan over medium heat.
- 2 Add peanuts, coriander seeds, and cumin seeds to the pan and roast until they are golden brown.
- 3 Add green chilies and garlic to the pan and sauté until the chilies are blistered and the garlic is golden.
- 4 Remove the mixture from the heat and let it cool slightly.
- 5 Transfer the roasted mixture to a mortar and pestle or a grinder.
- 6 Add salt to taste and grind the mixture coarsely.
- 7 Squeeze the juice of one lemon into the mixture and mix well.
- 8 Serve the Kolhapuri Thecha as a spicy accompaniment with your meal.
Tips
Adjust the number of chilies according to your spice preference. Thecha is traditionally very spicy.