Mirchi It S Hot Marathi Movie Download
Tonja Witcraft
The first time I got to taste this fiery, spicy but delicious chutney was in Pune (in Maharashtra) where I had gone to attend a family wedding. On our way back to the airport, we stopped by at a local roadside restaurant to have lunch. Along with chapattis and bhakris we were served this unfamiliar coarse green chutney. One small bite of this with the bhakris and I was floored by its taste!! The spice of the green chili with the aromatic flavors of garlic and coriander along with the crunch of peanuts made me a fan for life!!
Back home, I had to try this and after scouring different blogs and seeing a myriad of mirchi cha thecha recipes, I made my own favorite combination with green chillies, garlic, peanuts, cilantro and some coconut for added flavor (after all I am from the land of coconuts; Karnataka)!!
Every Maharashtrian family has their own unique recipe for this tasty chutney; some add peanuts, some add coconut, some add both, some use jeera/cumin seeds along with the green chilis and garlic for a different flavor etc. I have used roasted peanuts as I love the crunch in the chutney. Addition of coconut, tones down the spice level a bit.
Traditionally mirchi thecha ("thecha" means to crush or pound in Marathi, the language spoken in Maharashtra) is pounded in a mortar-pestle, but it can easily be made in a blender. Make it as coarse or as fine as you want. Freshly made thecha is very hot! So if you are not fond of too much spice, make it the previous day and store in the refrigerator or reduce the number of chilis. Served with a squeeze of lime or lemon juice, it is perfect as a condiment. I can assure you that you will love it too!
Made using fresh green chili peppers, peanuts, and garlic, Green Chilli Thecha is a Maharashtrian condiment especially served with bhakri (millet flatbread). It is like a spicy chutney that perks up any meal. Learn how to make a traditional recipe at home (vegan, gluten-free).
The first time I made green chilli thecha, locally called hirvi mirchi cha thecha, I was hooked on it. The spiciness from the green chili peppers and the extra punch from the garlic made it an instant favorite. Since that day, I have often made it to serve as a side dish, as it perks up my simple everyday meals.
Thecha is super easy to make and gets ready in under 20 minutes. Its spiciness depends on the chilies used to make it. The more spicy your chilies are, the spicier your thecha will be.
Choose the chilies as per your liking. If you like mildly hot thecha, go for the light green variety of chilies that are milder in their spice level. and if you like it hot, then use dark green chilies.
You can also give the ready Thecha a ghee tempering of asafetida (hing) and brown mustard seeds. Just heat 2 teaspoon ghee in a small pan. Once the ghee is hot, add teaspoon mustard seeds and teaspoon asafetida and let them crackle for 3-4 seconds. Pour the tempering over Thecha and mix well.
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