There are chutneys you spoon gently onto your plate, like any normal, polite person, and then there is thecha. It does not politely ring the doorbell of your palate; it barges right in, renders your tongue tingly from all the flavours, and makes you automatically reach for another bite. Fiery green chillies, pungent garlic, fresh coriander, and peanuts all come together harmoniously in this coarse, rustic mixture that is traditionally hand-pounded rather than blended. The result is dryish, chunky and intensely flavoursome, with none of the smoothness traditionally associated with chutneys.

Although thecha has now become increasingly familiar outside Maharashtra, its roots lie firmly in Maharashtrian home-style cooking. It is prominently associated with simple meals of bhakri and rustic, regional accompaniments, where a small spoonful brought extraordinary personality to otherwise uncomplicated and homely food. There is no definitive historical record pinpointing when or where thecha was first created, but its character tells us plenty about the food culture from which it emerged: bold flavours, local, all-year-round ingredients and cooking methods that make the most of what is already available in your kitchen. 


The word ‘thecha’ is used rather loosely for a spicy, coarsely-pounded preparation, and that distinction stands. For thecha is not meant to be a silky paste. Traditionally, roasted peanuts, green chillies, coriander, and garlic are crushed together with salt, sometimes accompanied by cumin, lemon, or other regional additions. However, its adaptability is endless, as many households also make it with red chillies or their preferred variety of chilli. 

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Pounding thecha to its right consistency is part of its charm. A mortar and pestle leaves behind uneven fragments of peanuts along with flecks of chilli and tiny, aromatic chunks of garlic that give thecha its characteristic, ultimate mouthfeel. A mixer grinder can certainly be used, but over-processing defeats the purpose of its beautiful texture. It should deliberately remain somewhat rough. Perhaps that is why it works so beautifully with bhakri. The earthy, chewy millet bread provides a sturdy canvas for the aggressive heat of the condiment. But you can stop thinking of thecha as something that belongs exclusively beside a bhakri. For that is when the real fun begins.

Also read: Thecha To Salan: 5 Green Chilli Dishes You Must Try

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Thecha Cheese Dosa

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Ingredients (Serves 2)

For the coriander thecha

  • 8–10 green chillies
  • 4 garlic cloves
  • 2 tbsp roasted peanuts
  • ¼ cup fresh coriander leaves
  • ½ tsp cumin seeds
  • Salt to taste
  • 1 tsp lemon juice
  • 1 tsp oil

For the dosa

  • 4 cups ready dosa batter
  • 1 cup grated mozzarella or cheddar
  • 1 small onion, finely chopped
  • 1 tbsp fresh coriander, chopped
  • 1 tsp oil or ghee
  • The prepared coriander thecha, as required

Method

  1. Prepare the thecha first. Heat a small pan and dry-roast the green chillies and garlic until lightly charred. 
  2. Now, add the roasted peanuts and cumin seeds, before crushing everything coarsely using a mortar and pestle. 
  3. Then add the fresh coriander, salt, lemon juice, and oil, and pound until well-combined. Keep it chunky rather than turning it into a smooth paste. 
  4. Now, make the dosa by heating a dosa tawa until hot.
  5. Then lightly grease it before pouring a ladleful of dosa batter into the centre. Spread it into a thin, even circle using the back of the ladle. 
  6. Drizzle a little oil or ghee around the edges. Once the dosa starts turning crisp, spread a thin layer of the coriander thecha over the surface. 
  7. Sprinkle generously with grated cheese, chopped onion and fresh coriander.
  8. Cook until the underside is golden and the cheese has completely melted. Fold the dosa in half or roll it tightly and serve immediately with coconut chutney and cooling yoghurt.

Also read: Thecha To Mirchi Pakoda, 10 Green Chilli Dishes From Across India

Thecha Chicken Pizza

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Ingredients (Serves 2)

For the thecha:

  • 8–10 green chillies
  • 4 garlic cloves
  • ¼ cup fresh coriander leaves
  • 2 tablespoons roasted peanuts
  • ½ teaspoon cumin seeds
  • Salt to taste
  • 1 teaspoon lemon juice
  • 1 teaspoon oil

For the chicken:

  • 150g boneless chicken, cut into small pieces
  • ½ teaspoon turmeric
  • ½ teaspoon Kashmiri chilli powder
  • ½ teaspoon cumin powder
  • 1 teaspoon lemon juice
  • Salt to taste
  • 1 teaspoon oil

For the pizza:

  • 1 medium pizza base or homemade pizza dough
  • 3 tablespoons pizza sauce
  • ½ cup grated mozzarella cheese
  • ¼ cup grated cheddar cheese (optional)
  • ½ small onion, thinly sliced
  • ½ small capsicum, thinly sliced
  • 1 tablespoon fresh coriander, chopped
  • 1 teaspoon olive oil

Method

  1. Make the thecha first by dry-roasting the green chillies and garlic in a pan for 2–3 minutes until lightly charred. 
  2. Then add the roasted peanuts and cumin seeds, before pulsing everything in a mortar and pestle until coarse. 
  3. Further add coriander, salt, lemon juice, and oil, then pound some more till preferred coarse texture is attained.
  4. Now, it is time to cook the chicken. Mix chicken with turmeric, Kashmiri chilli powder, cumin powder, lemon juice, and salt. 
  5. Heat oil in a pan and cook the chicken over medium-high heat for 6–8 minutes, turning occasionally, until cooked through and lightly charred around the edges.
  6. Now, it is time to assemble the pizza. Preheat your oven to 220°C. 
  7. Place the pizza base on a baking tray and spread your pizza sauce evenly over it. Scatter the cooked chicken, onion, and capsicum across the surface.
  8. Now, add small spoonfuls of the thecha rather than spreading it everywhere. This gives you little pockets of fiery chilli-garlic flavour in every few bites.
  9. Cheese time! Generously add mozzarella and cheddar cheese, if using. Finish with a light drizzle of olive oil.
  10. Bake for 10–12 minutes, or until the cheese is bubbling and the crust is crisp and golden around the edges.

Thecha Fried Rice

Image credit: Pexels

Ingredients (Serves 2)

For the thecha:

  • 6–8 green chillies
  • 4 garlic cloves
  • 2 tbsp roasted peanuts
  • ¼ cup fresh coriander leaves
  • ½ tsp cumin seeds
  • Salt to taste
  • 1 tsp lemon juice
  • 1 tsp oil

For the fried rice:

  • 2 cups cooked, preferably chilled, basmati or long-grain rice
  • 1 tbsp oil
  • ½ small onion, finely chopped
  • ½ cup finely chopped carrots
  • ½ cup capsicum, finely chopped
  • ¼ cup sweetcorn
  • 2 spring onions, chopped
  • 1–1½ tbsp prepared coriander thecha
  • ½ tsp black pepper
  • ½ tsp soy sauce
  • Salt, to taste
  • 1 tbsp fresh coriander, chopped
  • 1 tsp lemon juice

Method

  1. Prepare the thecha first by dry-roasting the green chillies and garlic in a pan until lightly charred. 
  2. Now add the roasted peanuts and cumin seeds, then crush everything coarsely using a mortar and pestle. 
  3. Add fresh coriander, salt, lemon juice, and oil, and pound until properly combined. Keep the mixture chunky.
  4. Now, prepare the rice. If using freshly cooked rice, spread it on a large plate and allow it to cool completely. Chilled leftover rice works particularly well as the grains remain separate during frying. 
  5. Heat oil in a wok or large frying pan over high heat. Add the onion, carrots, capsicum, and sweetcorn. Stir-fry for 2–3 minutes, keeping the vegetables slightly crisp.
  6. Time to add the thecha. Add 1–1½ tablespoons of coriander thecha and stir-fry for about 30 seconds. Let the garlic and chillies release their aroma without allowing the mixture to burn. 
  7. Finally, add the rice by tipping it in and tossing thoroughly so that the thecha evenly coats the grains. 
  8. Now, add black pepper, soy sauce, and a little salt. Stir-fry for another 2–3 minutes over high heat. 
  9. Turn off the heat and add chopped spring onions, fresh coriander, and a squeeze of lemon juice. 
  10. Toss once more and serve hot.