Thursday, 6 June 2013

Lal mirchicha (Red Chilli) Thecha

Sometimes before rainy season, we used to get fresh red chillies in market. Most household will buy it in bulk and then dry to make chili powder for stocking it up for year.
And few of such fresh chillies which are not completely dry yet would make its way to our plate in form of thecha!
Traditionally thecha was made using 'pata-warvanta', a stone grinder and then it was really a big deal to soak your hands with the hot chillies!
But with Mixer-Grinder stepping in our kitchen it all became a easy task..


Here now in Bangalore, I still did not find fresh red chillies, but wanted to make this thecha very much..
So I found out the way to make it from dry red chillies which are readily available in any super markets here..
And well the taste turned up to be really authentic

Ingredients:

1. Handful of dry red chilies.
2. 8-10 cloves garlic
3. Slat to taste
4. 1 tbsp cumin seeds
5. 1 tbsp fresh lemon juice

Preparation:

1. De-seed and Soak dry red chillies in hot water for 6-8 hours. Discard the water later and use only the chillies which will look like fresh ones now
2. Add chillies, garlic, cumin seeds and salt in mixer bowl and grind to fine paste
3. Add fresh lemon juice and mix well



Thecha is ready to be served

Kitchen Gyan: In each serving add a spoon full of oil (preferably groundnut oil) to thecha. Oil is supposed to reduce the hot-burning effects of red chillies





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