Red Chilli Thecha
by Tarla Dalal
5/5 stars 100% LIKED IT
Added to 23 cookbooks
This recipe has been viewed 30371 times
Add some spice to your meal with this spicy and tangy Red Chilli Thecha! Thecha with bhakri is all-time favourite Maharashtrian combo, and this chutney-like dish is often prepared in small batches and stored in the fridge for 2-3 days. While it tastes good when prepared in the mixer itself, the flavours of chillies, mustard and garlic will be even more prominent if patiently ground with a mortar and pestle, so try it the traditional way when you find some free time.
- For the tempering, heat the oil in a small non-stick pan, add the mustard seeds and asafoetida and sauté on a medium flame for a few seconds. Keep aside.
- Combine the red chillies, garlic and salt in a mixer and blend till smooth using approx. 2 tbsp of water.
- Transfer the mixture into a bowl, add the lemon juice and the tempering and mix well.
- Store in an air-tight container and refrigerate.
- Use as required.
Nutrient values (Abbrv) per tbsp
Missed out on our mailers?
Our mailers are now online!
View Mailer Archive
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.