Looking for a spicy, flavour-packed side dish to spice up your meals? This Tilacha Thecha recipe is a traditional Maharashtrian gem that you must try! Known for its bold flavours, Thecha is a crushed chutney typically enjoyed with Bhakri or Chapati. This unique version, Sesame Thecha (or Tilacha Thecha), combines the nuttiness of roasted sesame seeds and peanuts with the heat of green chillies and garlic.
Not only is this recipe incredibly delicious, but it is also packed with nutrition. Sesame seeds are a powerhouse of calcium, making this chutney a healthy addition to your winter diet. The best part? It requires no cooking after grinding and is ready in just under 5 minutes. Let’s dive into this easy, authentic Maharashtrian recipe!
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Ingredients List:
- Green Chillies: 10-12 (spicy variety), roasted until charred.
- Garlic: 1 large bulb (peeled), roasted.
- Sesame Seeds (Til): 1/2 cup (white, unpolished), roasted.
- Peanuts: 4 tbsp (small bowl), roasted.
- Cumin Seeds (Jeera): 1/2 tsp, lightly roasted.
- Fennel Seeds (Saunf/Badishep): 1/2 tsp, lightly roasted.
- Fresh Coriander Leaves: Handful (with stems).
- Amchur Powder (Dry Mango Powder): 1/2 tsp (or substitute with lemon juice).
- Salt: To taste.
- Mint Leaves (Pudina): 7-8 leaves (Optional).
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Step-by-Step Instructions:
- Roast the Spices: In a pan, dry roast the green chillies and garlic cloves until they develop black spots. Separately, roast the peanuts until crunchy and the sesame seeds until they pop and turn slightly golden.
- Light Roasting: Lightly roast the cumin seeds and fennel seeds for a few seconds just to release their aroma.
- First Grind: In a mixer jar/blender, add the roasted chillies, roasted garlic, cumin seeds, fennel seeds, and fresh coriander leaves.
- Pulse: Use the “pulse” mode (turn the knob on and off) to grind these ingredients coarsely. Do not make a fine paste.
- Add Nuts & Seasoning: Add the roasted peanuts, roasted sesame seeds, Amchur powder, and salt to the jar.
- Final Crush: Pulse the mixture one more time briefly. You want the sesame seeds to just crush slightly (split in two or three parts) and maintain a coarse, crunchy texture.
- Serve: Your Tilacha Thecha is ready! Since all ingredients are roasted, no tempering or cooking is needed. Transfer to a bowl and serve.
Cooking Tips for Better Results:
- Don’t Over-Grind: The secret to a perfect Thecha is its texture. It should be coarse (dardara), not a smooth paste. Always use the pulse mode on your mixer.
- Roasting is Key: Ensure the sesame seeds pop while roasting and the chillies are well-charred. This gives the chutney its signature smoky and nutty flavour.
- Freshness: Use unpolished white sesame seeds for better health benefits and taste.
- Storage: Store this Thecha in an airtight container in the refrigerator. It stays fresh for 8-10 days.
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Variations:
- Less Spicy Version: If you can’t handle too much heat, swap the dark green spicy chillies for the light green (Popati) variety, or remove the seeds before roasting.
- Tangy Twist: If you don’t have Amchur powder, you can add 1 tsp of lemon juice or ½ tsp of Chaat Masala for that zesty kick.
- Minty Flavour: Add a few fresh mint leaves (Pudina) during the first grind for a refreshing aroma.
- The “Kharda” Style: For a more traditional texture, you can crush the ingredients in a mortar and pestle (Khalbatta) instead of a mixer.
Serving Suggestions:
- Classic Combo: Serve with hot Bajra Bhakri (Millet flatbread) or Jowar Bhakri with a dollop of oil or ghee.
- Daily Meal: It goes great as a side dish with simple Dal Rice (Varan Bhat) or Chapati.
- Travel Food: Since this is a dry chutney (if lemon juice isn’t used), it is excellent for tiffins and travelling.
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FAQs (Frequently Asked Questions):
Q1: What is Thecha made of?
Ans: Thecha is a traditional Maharashtrian crushed chutney usually made with green chillies, garlic, peanuts, and salt. This version adds sesame seeds for extra nutrition and flavour.
Q2: Is Tilacha Thecha healthy?
Ans: Yes! Sesame seeds are rich in calcium and healthy fats, while garlic helps with digestion and immunity. It’s a nutritious condiment in moderation.
Q3: Can I store this chutney?
Ans: Absolutely. Since the ingredients are dry roasted, this sesame thecha can be stored in the fridge for over a week.
Q4: How do I reduce the spice level?
Ans: To make a milder version, use less spicy chillies (like the light green ones) or increase the amount of peanuts and sesame seeds to balance the heat.
Authentic Tilacha Thecha Recipe: Spicy Sesame Garlic Chutney
Ingredients
- Green Chillies: 10-12 spicy variety, roasted until charred.
- Garlic: 1 large bulb peeled, roasted.
- Sesame Seeds Til: 1/2 cup (white, unpolished), roasted.
- Peanuts: 4 tbsp small bowl, roasted.
- Cumin Seeds Jeera: 1/2 tsp, lightly roasted.
- Fennel Seeds Saunf/Badishep: 1/2 tsp, lightly roasted.
- Fresh Coriander Leaves: Handful with stems.
- Amchur Powder Dry Mango Powder: 1/2 tsp (or substitute with lemon juice).
- Salt: To taste.
- Mint Leaves Pudina: 7-8 leaves (Optional).
Instructions
- Roast the Spices: In a pan, dry roast the green chillies and garlic cloves until they develop black spots. Separately, roast the peanuts until crunchy and the sesame seeds until they pop and turn slightly golden.
- Light Roasting: Lightly roast the cumin seeds and fennel seeds for a few seconds just to release their aroma.
- First Grind: In a mixer jar/blender, add the roasted chillies, roasted garlic, cumin seeds, fennel seeds, and fresh coriander leaves.
- Pulse: Use the "pulse" mode (turn the knob on and off) to grind these ingredients coarsely. Do not make a fine paste.
- Add Nuts & Seasoning: Add the roasted peanuts, roasted sesame seeds, Amchur powder, and salt to the jar.
- Final Crush: Pulse the mixture one more time briefly. You want the sesame seeds to just crush slightly (split in two or three parts) and maintain a coarse, crunchy texture.
- Serve: Your Tilacha Thecha is ready! Since all ingredients are roasted, no tempering or cooking is needed. Transfer to a bowl and serve.
