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If you are curious concerning the Green chillies garlic coriander thecha dish? Please read straight listed below:
Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, green chillies garlic coriander thecha. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
The famous Maharashtrian accompaniment is ideally made with a combination of green chillies, garlic, peanuts and coriander. The grainy, super thick and delicious thecha is usually paired with bhakri , a kind of Maharashtrian flat-bread and can be stored for upto two-three days depending on the ingredients you use and the amount you have prepared. #FoodSecretsCookingWithMom #ThechaRecipe #GreenchilligarliccorianderleavesChutney Music in this video Learn more Listen ad-free with YouTube Premium Song- Sy. Green Chili Thecha is a mouthwatering side for your main course.
Green chillies garlic coriander thecha is one of the most popular of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Green chillies garlic coriander thecha is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook green chillies garlic coriander thecha using 6 ingredients and 6 steps. Here is how you can achieve it.
Components of Green chillies garlic coriander thecha:
- Take 10-15 green chillies
- Prepare 9-10 garlic cloves
- Take Handful coriander leaves
- Make ready as needed Oil
- Take to taste Salt
- Get 2 tsp Lemon juice
The nuttiness of peanuts, the spicy chilies and with a hint of garlic, it is the combination of best things ever. Thecha is a very popular dry chutney from the state of Maharashtra. No meal in Maharashtra is complete without a little thecha. There are various kinds of thecha that are prepared, however the basic one consists of roasted and pounded garlic, green chillies, peanuts and coriander.
How to Process To Make Green chillies garlic coriander thecha:
- Roast the green chillies directly on flame. Side by side, in very little oil roast the cleaned, washed and roughly chopped coriander leaves for about a minute.
- Remove the oil roasted coriander leaves. In the same kadhai, add very little oil and roast the flame roasted green chillies for a minute.
- Now add the garlic cloves and and roast for only half a minute and turn off the gas.
- Now coarsely grind these ingredients after adding salt to taste. You can grind them in a mixture grinder or in stone pestle
- Heat a big spoon of oil in the kadhai. When hot, add small mustard seeds and asafoetida. When mustard seeds are crackling, turn off the flame and add the thecha. Remember we have to just temper the thecha and not cook it. Mix well. Add juice of half a lemon. Thecha is ready to eat.
- Remember to use a mix of dark green and light green chillies. You can store it in the refrigerator for about a week.
Kuzhi Paniyaram is a popular breakfast or snack in the South and is often served with a coconut chutney or. Maharashtrian Green Chilli Thecha Recipe is an exciting side dish had along with many of the Maharashtrian thalipeeth. The spicy green chilli and the pungent garlic is coarsely ground and tempered with mustard seeds, hing to give it a spicy chatpata taste. You can make this in small batch and store it in your refrigerator for later use as well. Basically this thecha recipe is a coarsely pounded chutney like mixture made with peanuts, garlic and green chilies.
That’s exactly how to make Green chillies garlic coriander thecha , If you follow it appropriately, after that certainly the results are really excellent. This dish has actually been tested, so you don’t require to question the preference. If you are satisfied with this Green chillies garlic coriander thecha recipe, please share it with your buddies. We will certainly write a range of various other dishes, certainly the ones that have actually been confirmed successful as well as taste good.
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