Thecha
Template:Short description Thecha is a spicy condiment prepared in the state of Maharashtra in India. It has many variants but the primary ingredients are chili peppers (green or red), peanuts and garlic, often tempered in oil (generally peanut) and a multitude of spices such as cumin, sesame seeds, coriander seeds, hing, cloves, coriander leaves and grated coconut seasoning. Many times, the high amount of spice in the thechas leads to people adding oil to reduce the spice. Traditional recipes call for the ingredients to be crushed or pounded in metal or mortar and pestle, but modern kitchens often rely on grinding in food processors.[1][2][3] It is served with dishes like pithla bhakri[3][4] or is eaten with bhakri.[1] A regional variation is the varhadi thecha.[5] It has been described by celebrity chef Sanjeev Kapoor as a popular relish.[6] It spoils after 10 to 15 days.
The 2 popular types of Thechas are:- Kolhapuri Thecha & Varhadi Thecha.
References
Page Template:Reflist/styles.css has no content.
- ^ a b Page Module:Citation/CS1/styles.css has no content.Sonal Thakur (21 February 2011). Musings. AuthorHouse. p. 132. ISBN 978-1-4678-9364-0. Retrieved 10 April 2013.
- ^ Page Module:Citation/CS1/styles.css has no content.Sanjeev Kapoor. Mirch Mazaa. Popular Prakashan. p. 83. ISBN 978-81-7991-573-8. Retrieved 10 April 2013.
- ^ a b Page Module:Citation/CS1/styles.css has no content.Asha Khatau (1 February 2004). Epicure S Vegetarian Cuisines Of India. Popular Prakashan. p. 57. ISBN 978-81-7991-119-8. Retrieved 10 April 2013.
- ^ Page Module:Citation/CS1/styles.css has no content.Deshmukh, Gayatri (2012-04-25). "Vandana Gupte believes in nature and God". The Times of India. Retrieved 6 April 2013.
{{cite news}}: CS1 maint: deprecated archival service (link) - ^ Page Module:Citation/CS1/styles.css has no content.Sanjeev Kapoor. Mirch Mazaa. Popular Prakashan. p. 91. ISBN 978-81-7991-573-8. Retrieved 10 April 2013.
- ^ Page Module:Citation/CS1/styles.css has no content.Sanjeev Kapoor. Tiffins-Delicious and Healthy Khana for Dabba. Popular Prakashan. p. 63. ISBN 978-81-7991-758-9. Retrieved 10 April 2013.
