Hirvi Mirchi cha Thecha Recipe with Peanuts | How to Make Hirvi Mirchi cha Thecha

hirvi mirchi cha thecha recipe with peanuts

A staple condiment in my home, and most Maharashtrian households, thecha is a delight for those who love hot food. Thecha basically is coarse chutney made with green chilies (Hirvi mirchi in Marathi) and other few ingredients.These ingredients vary from one region to another, hence leading to the creation of several varieties that leave you spoilt for choice. The common factor though is the heat level. Every thecha is mind-numbingly hot, which is why I strictly recommend that the uninitiated folks tread with caution when they taste it for the very first time.

Previously, I had shared a thecha recipe from the Khandesh region of Maharashtra. It has hints of sweet and sour from the tamarind and jaggery. Today’s thecha recipe belongs to the Khandesh too, but it’s hotter. The chilies are not roasted before they are crushed to a coarse paste, which is why they retain most of their heat. Another striking aspect about this thecha recipe is the addition of asafetida. Very few people add asafetida to thecha and I am glad I did because it lends the thecha an unusually lovely aroma. Not to mention asafetida is good for your tummy especially when there are lots of chilies involved. Also, I have used filtered groundnut oil or peanut oil. It’s a light nutty fragrance and very smooth taste. No other oil gives thecha the kind of flavor that groundnut oil brings to the table. If at all you do not have it at hand, just get some. Really, unflavored vegetable oils like sunflower or canola don’t even come close to groundnut oil.

How Much Garlic to Add to the Thecha?

Don’t be shocked when I tell you that I added around 20 cloves of garlic to this recipe of hirvi mirchi cha thecha. The garlic we get here doesn’t have big cloves. They are usually very tiny or medium-sized regular ones. People in the West usually have giant cloves of garlic that are 3 times bigger than what we have here. So you can adjust the number of garlic cloves depending on its size.

Serving Size

Thecha is served in small quantities, say just a teaspoon. If you want more, then you go for a second serving. It pairs really well with dal rice. And with bhakri, it tastes beyond divine.

Let’s see how to make Hirvi Mirchi cha Thecha.

How to Make Hirvi Mirchi cha Thecha

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Thecha Recipe with Peanuts
 
Hirvi Mirchi cha Thecha is a hot condiment made with green chilies and lot of garlic. This one has a hint of earthy from the asafetida and a lovely crunch from roasted peanuts. The flavors are bold yet they are in absolute harmony.
Author:
Recipe type: condiment
Cuisine: Maharashtrian
Serves: 1.25 cups
Ingredients
  • Green chilies – 18, big and medium-hot variety
  • Garlic – 20 cloves, medium-sized
  • Cilantro/Coriander leaves – 2 tbsp
  • Roasted peanuts – ⅓ cup, peeled
  • Peanut Oil – 3 tbsp
  • Cumin seeds – 1 tsp
  • Asafetida – ½ tsp
  • Salt – to taste
Instructions
  1. First of all, take the roasted and peeled peanuts in the stone mortar and pestle. Crush them very slightly. Take them out in a bowl and set aside.
  2. Use the larger chilies that are medium spicy. Cut their crown and chop them roughly. Combine the chilies and garlic in the mortar and pestle.Crush them coarsely in batches. Transfer to a bowl.
  3. Heat peanut oil in a skillet. Add cumin seeds and let them sizzle. Sprinkle the asafetida and let it sizzle too, for a couple of seconds.
  4. Add the crushed chilies and garlic. Sautéfor 9-10 on medium to low heat while mixing constantly to avoid burning.
  5. When the chilies and garlic turn fragrant, add the peanuts and salt. Mix well and turn the heat off.
  6. Add chopped cilantro/coriander leaves and give it a final mix.
  7. Hirvi mirchi cha thecha is ready. Let it cool before serving. You can store them in an airtight container and refrigerate for 2~4 days.

 

Hirvi Mirchi cha Thecha Recipe with Step by Step Pictures Below


Step 1

To begin with the recipe, keep the ingredients of thecha ready at hand.

Ingredients for Hirvi miirchi thecha recipe


Step 2

First of all, take 1/3 cup of roasted and peeled peanuts in the stone mortar and pestle. Crush them very slightly. Take them out in a bowl and set aside.

coarsly grinding peanuts


Step 3

Use the larger chilies that are medium spicy, 18 of them. Cut their crown and chop them roughly. Combine the chilies and 20 medium-sized cloves of garlic in the mortar and pestle.

chilies and garlic in mortar


Step 4

Crush them coarsely in batches. Transfer to a bowl.

chili and garlic ground coarsely


Step 5

Heat 3 tbsp peanut oil in a skillet. Add 1 tsp cumin seeds and let them sizzle. Sprinkle ½ tsp asafetida and let it sizzle too, for a couple of seconds.

tempering oil with cumin seed and asafoetida for thecha


Step 6

Add the crushed chilies and garlic. Sauté for 9-10 minutes on medium to low heat while mixing constantly to avoid burning.

add ground chili and garlic and saute


Step 7

When the chilies and garlic turn fragrant, add the peanuts and salt to taste. Mix well and turn the heat off.

add crushed peanuts and salt to taste


Step 8

Add 2 tbsp chopped cilantro/coriander leaves and give it a final mix.

add chopped coriander


Step 9

Hirvi mirchi cha thecha is ready. Let it cool before serving. You can store it in an airtight container and refrigerate for 2~4 days.

Hirvi mirchi cha thecha recipe is ready

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5 Comments

  • Reply
    Rasika Dheer
    August 11, 2017 at 5:37 am

    Hi Monica.. Let me tell you that you have a very beautiful website. Thecha looks fantastic. That stone mortar-pestle looks so rustic..Nice recipe.. 🙂

    • Reply
      Monica
      August 11, 2017 at 4:46 pm

      Thank you so much, Rasika. 🙂
      I love that stone mortar and pestle. I also gave a nickname to it. It’s Kut-Kut. 😀

      • Reply
        Shilpi Mittal
        September 6, 2017 at 6:46 pm

        What a cute name lol! Kut Kut! Nice recipe. 🙂

  • Reply
    S.Mohana Vamsi
    September 16, 2017 at 4:15 am

    Awesome, really loved this

  • Reply
    Shweta chakraborty
    September 24, 2017 at 1:10 pm

    Looks super yummy.,??????

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