Thecha(s) are quientessential part of Maharashtrian cuisine. For those who are unfamiliar to it, thecha(s) are condiments prepared from coarsely grounded mixtures of spices & seasonings often served as chutneys or accompaniments to spice up your meals, breakfast or snacks making it more interesting in a healthy way. They are loaded with fibers, proteins, vitamins and minerals, usually hand grounded using a mortar and pestle. The most basic thecha which is very common in Maharashtrian households is the green chilli peanut thecha. However, one can make as many versions of thecha as they want by varying the ingredients of their choice. But the basic ingredients for making it are green chillies, garlic or any other pungent flavouring agents, spices or herbs that can add a strong flavour to it. Traditionally the mixture is hand ground in mortar and pestle, which gives it a coarse texture and a distinctive taste, that cannot be replicated by any other means or techniques.

I also like thecha(s) due to their stark similarity to bengali chencha(s) or chencha chatni(s), which in bengali means prepared by pounding with hands. These chencha(s) or thecha(s) also tastes like the bengali bata(s) or the assamese bota(s) to some extent, but differs in their texture, where the latter ones are made by finely grinding with hands thus making it taste slightly different.

Since I am a fan of Maharashtrian thecha, not only due to its taste but also due to its healthiness, I often do try different types of thecha(s) with different ingredients of my choice when my meals are otherwise mundane. Though they are also quite simple & easy to prepare, yet they have the potential to take your simple food to the next level with minimal effort. Among the ones that I try, I am sharing with you the recipes of three of my favourite thecha(s) which I make quite often for my breakfast or lunch. Given below here are a few recipes of mine for you to try.👇

RECIPE:

Ingredients:

I. Split Red Lentil / Masoor Daal Thecha :

1. Masoor Daal / Split Red Lentils (soaked for 1 hr) – 2/3^rd cup.
2. Garlic : 1 clove
3. Ginger: 1 small piece (chopped or grated).
4. Green Chillies – 2 to 3.
5. Salt – As per taste.

II. Green Pea Peel Thecha :

1. Green pea peel (whashed & chopped) – 12 to 15.
2. Green peas– 1/3^rd cup.
3. Garlic : 1 clove
4. Ginger: 1 small piece (chopped or grated).
5. Coriander leaves – 1/3 cup.
6. Pudina / Mint leaves : ½ of the amount of coriander leaves.
7. Green chillies – 2 to 3.
8. Black salt – As per taste.
9. Salt – As per taste.
10. Sugar – A pinch.
11. Lemon juice – 1 tsp.

III. Raw Mango and Chickpea Thecha :

1. Raw Mango (chopped) – 1 medium piece [Note : lower or increase the amount based on the tanginess of the mango.]
2. Chana / Chickpea – 2/3 cup. (soaked overnight)
3. Ginger -1 small piece.
4. Pudina / Mint leaves – 5-6 (chopped)
5. Chaat masala – ½ tsp. (optional)
6. Black salt – 1/4^th tsp.
7. Salt – as per taste.
8. Sugar – as per taste.
9. Green chillies – 2-3.

Preparation:

I. For Split Red Lentil / Masoor Daal Thecha :

1. Soak the masoor daal in water for at least 1 hour or soak them in hot water for half an hour.
2. Take all the ingredients in a mortar & pestle and grind everything together to make a coarse paste.
3. Your thecha is ready, serve with chapati, parantha or as an accompaniment in your meal platter.

II. For Green Pea Peel Thecha :

1. Take a peel of green pea and gently take out the outer translucent layer of the peel and discard it.
2. Take the inner soft layer of the peel after discarding the outer layer and collect them in a bowl.
3. Take all the ingredients along with the peel and grind using a mortar pestle to make a coarse paste.
4. Your green pea peel thecha is now ready to serve. Serve as a dip or chutney with just anything you love to spice up.

III. For Raw Mango and Chickpea Thecha :

1. Take all the ingredients together and grind in the mortar and pestle to make a coarse paste.
2. Your tangy, spicy thecha is now ready to add a flavour to your savouries and meals.