Thecha is a spicy condiment prepared with garlic and chillies . It is either prepared with red or green chillies and is a speciality of Maharashtra .
The prime ingredients of a Thecha are garlic and chillies , but it varies from state to state . The spices too vary with the state .
Today’s Thecha is a purely Maharashtrian version and made with just two ingredients, yes the primary ingredients chillies and garlic. A Thecha should ideally be hand pounded . A mortar and pestle works perfect , even grinding it on a stone gives it a super texture and flavour . Some people even use a mixer grinder , pulse it for just a few seconds , in short bursts . The taste of the hand pounded is the best and I would highly recommend this method . Add salt while pounding , it leaves moisture and blends well with both chilly and garlic juices .
The Thecha can be enjoyed with any cuisine , any meal . It adds on to the flavours of the meal . To be truthful I sometimes eat it with just a nice Sindhi Fulko , I use it as a spread and then fold the Fulko into a quarter and gobble it down ! But this Thecha was made for the Maharashtrian Thali where Dapate was the highlight as we were doing a Flatbread Marathon .
Thecha is my Day 1 post under the theme Condiments of your Choice.
8-10 cloves garlic
5-6 green chillies
Salt to taste
Using a mortar and pestle grind garlic , green chillies to a coarse paste.
Add salt while grinding , this will ooze out water and make it easy to pound.
Serve fresh .
And here are some of my favorite Maharashtrian Dishes –