Green Chilli Thecha, Hirvi Mirchi Cha Thecha
by Tarla Dalal
Added to 59 cookbooks
This recipe has been viewed 131659 times
This chatpata dish is sure to add a lot of excitement to your meal! A classic Maharashtrian accompaniment, the Green Chilli Thecha goes best with Chawal Bhakri, Whole Wheat Bhakri and Jowar Bhakri and can be made in small batches and stored in the fridge for 2 to 3 days.
A delectably spicy combo of green chillies, garlic, peanuts and coriander, the Green Chilli Thecha can be ground in a mixer but will taste even better if you patiently crush it in a mortal-pestle!
Enjoy how to make Green Chilli Thecha recipe with detailed step by step photos and video below.
- To make green chilli thecha, heat a small non-stick pan, add the peanuts and dry roast on a medium flame for 3 to 4 minutes, while stirring continuously.
- Remove from the flame, de-skin the peanuts and keep aside.
- Heat the oil in a broad non-stick pan, add the green chillies and mix well. Cover with a lid and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the garlic, and sauté on a medium flame for 1 minute.
- Allow the mixture to cool completely.
- Once cooled, combine all the ingredients and blend in a mixer to a coarse mixture.
- Store the green chilli thecha in an air-tight container and refrigerate.
- Use the green chilli thecha as required.
Green Chilli Thecha video by Tarla Dalal
Green Chilli Thecha, Hirvi Mirchi Cha Thecha recipe with step by step photos
Roasting the peanuts besides being helpful to de-skin them it also enhances the flavour of the peanuts in Green Chilli Thecha (Hirvi Mirchi Cha Thecha).
- To separate the peanuts from the skin toss them up and down in a plate, the skins will fly off or use a blower.
We have made the Green Chilli Thecha (Hirvi Mirchi Cha Thecha) in a mixer, but when made by pounding in a mortar and pestle the traditional way it tastes even better, as on pounding the peanuts, garlic, coriander and salt release juices and their flavours blend well.
To make Green Chilli Thecha (Hirvi Mirchi Cha Thecha), heat a small non-stick pan, add the peanuts and dry roast on a medium flame for 3 to 4 minutes, while stirring continuously.
- Remove them in a plate and let it cool down. Once they cool down, rub the peanuts between your fingertips to remove the skin. You can also rub them between your palms to remove the skin.
- Once the peanuts are de-skinned keep them aside. Now heat oil in a broad non-stick pan.
Add the chopped green chillies, mix well. If you want little less spiciness use the light green variety of chillies or else use the dark green one’s for a very spicy taste. Cover with a lid and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the garlic. Sauté on a medium flame for 1 minute.
Cool completely and transfer the mixture into a small mixer jar.
Add the roasted peanuts.
Add the coriander.
Then add salt to taste.
Blend in a mixer to a coarse mixture of Green Chilli Thecha (Hirvi Mirchi Cha Thecha). If you are unable to blend well add 1 to 2 tbsp of water. Traditionally it is made in a mortal pestle (khalbatta).
Store Green Chilli Thecha (Hirvi Mirchi Cha Thecha) in an air-tight container and refrigerate. Use as required.
Enjoy the Thecha (Hirvi Mirchi Cha Thecha) with various bhakri recipes like Rice bhakri, Jowar bhakri and whole wheat bhakri. In fact it is a great accompaniment to any Indian bread, a small serving is enough to tickle your taste buds.
Also do check out our recipe of Red Chilli Thecha and interesting fusion recipes like Thecha hummus and Green chilli thecha stuffed pav.
How Maharashtrians have Green Chilli Thecha? The Thecha is a very spicy accompaniment had with Rice Bhakri in the winters and monsoon. Typically green chilli thecha is had with 2 big rice bhakris which make a perfect one dish meal for lunch or dinner.
Nutrient values (Abbrv) per tbsp
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