Red Chilli Thecha

Red Chilli Thecha

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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.

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Red Chilli Thecha recipe - How to make Red Chilli Thecha

Preparation Time:    Cooking Time:    Total Time:     Makes 1.25 cup (18 tbsp )
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1/4 cup roughly chopped fresh red chillies
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
2 tbsp roughly chopped garlic (lehsun)
salt to taste
2 tsp lemon juice
  1. 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.
  2. Combine the red chillies, garlic and salt in a mixer and blend till smooth using approx. 2 tbsp of water.
  3. Transfer the mixture into a bowl, add the lemon juice and the tempering and mix well.
  4. Store in an air-tight container and refrigerate.
  5. Use as required.

Nutrient values (Abbrv) per tbsp
Energy8 cal
Protein0 g
Carbohydrates0.1 g
Fiber0 g
Fat0.8 g
Cholesterol0 mg
Sodium0 mg

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Red Chilli Thecha
 on 15 May 15 12:30 PM

After trying this recipe of Thecha with Red Chillies, I realised that there are so many varities of Maharashtian cusiens which I have not yet tried...... Its a low calorie Thecha since we are not using Ground nuts. I can give this to my Father in law even though he is a high cholesterol patient.