Mirchi Thecha
Fresh green chilli-peanut crush — the most essential condiment on every Vidarbha and Maharashtra table: fresh green chillies (four to eight, depending on desired heat level), dry-roasted peanuts, garlic cloves, salt, and a squeeze of lime pounded together in a stone mortar into a coarse, fragrant paste where the chilli's fresh heat, the peanut's nuttiness, and the garlic's pungency are preserved intact rather than blended smooth. The thecha (from the Marathi word thech, to pound) is not a smooth chutney but a rough, chunky paste; the texture of identifiable peanut pieces and chilli skin is essential. A small amount added to varan bhat or bhakri transforms the meal. The combination of peanuts with fresh chilli is specifically Maharashtrian; the thecha is Vidarbha's most everyday flavour addition, present at every meal from simple bhakri-varan to elaborate feast plates.
Cuisines
Best for
Recipe
Ingredients
| 10-12 | green chilies |
| 1 tablespoon | peanuts |
| 1 tablespoon | coriander seeds |
| 5-6 cloves | garlic |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | oil |
| — | salt to taste |
Instructions
- 1 Heat oil in a pan over medium heat.
- 2 Add peanuts and roast until golden brown.
- 3 Add coriander seeds and cumin seeds, and roast for another minute.
- 4 Add garlic cloves and sauté until they turn golden.
- 5 Add the green chilies and sauté for 2-3 minutes.
- 6 Remove the mixture from heat and let it cool.
- 7 Transfer the cooled mixture to a mortar and pestle or a grinder.
- 8 Add salt to taste and grind into a coarse paste.
- 9 Serve the Mirchi Thecha as a side dish with bhakri or roti.
Tips
Adjust the number of chilies based on your spice preference. For a smokier flavor, roast the chilies directly on an open flame before grinding.