Red Chilli Thecha
by Tarla Dalal
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Added to 19 cookbooks
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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.
- 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 per cup
|Vitamin A||108 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0 mg|
|Vitamin C||6.2 mg|
|Folic Acid||0 mcg|
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