Thecha – Maharashtrian chilly garlic relish 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.
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 work perfect, even grinding it on a stone gives it a superb 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.
Thecha – Maharashtrian chilly garlic relish
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.
And here are some of my favourite Maharashtrian Dishes –
- 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 .