Thecha is a spicy condiment prepared in the state of Maharashtra in India. It has many variants but the primary ingredients are chili peppers (green or red), peanuts and garlic, often tempered in oil (generally peanut) and a multitude of spices such as cumin, sesame seeds, coriander seeds, hing, cloves, coriander leaves and grated coconut seasoning. Traditional recipes call for the ingredients to be crushed or pounded in metal or mortar and pestle, but modern kitchens often rely on grinding in food processors.[1][2][3] It is served with dishes like pithla bhakri[3][4] or is eaten with bhakri.[1] A regional variation is the varhadi thecha.[5] It has been described by celebrity chef Sanjeev Kapoor as a popular relish.[6] It spoils after 10 to 15 days.

References

  1. 1 2 Sonal Thakur (21 February 2011). Musings. AuthorHouse. p. 132. ISBN 978-1-4678-9364-0. Retrieved 10 April 2013.
  2. ↑ Sanjeev Kapoor. Mirch Mazaa. Popular Prakashan. p. 83. ISBN 978-81-7991-573-8. Retrieved 10 April 2013.
  3. 1 2 Asha Khatau (1 February 2004). Epicure S Vegetarian Cuisines Of India. Popular Prakashan. p. 57. ISBN 978-81-7991-119-8. Retrieved 10 April 2013.
  4. ↑ Deshmukh, Gayatri (2012-04-25). "Vandana Gupte believes in nature and God". The Times of India. Archived from the original on 2013-06-29. Retrieved 6 April 2013.
  5. ↑ Sanjeev Kapoor. Mirch Mazaa. Popular Prakashan. p. 91. ISBN 978-81-7991-573-8. Retrieved 10 April 2013.
  6. ↑ Sanjeev Kapoor. Tiffins-Delicious and Healthy Khana for Dabba. Popular Prakashan. p. 63. ISBN 978-81-7991-758-9. Retrieved 10 April 2013.
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