Easy Maharashtrian Thecha Rice Recipe for Beginners
Make the perfect Maharashtrian Thecha Rice Recipe at home in just 10 minutes. This quick, spicy leftover rice dish is flavourful, simple, and very delicious.
Ingredients
For the Thecha Paste:
- 1 garlic bulb lightly roasted
- 4 green chillies lightly roasted, adjust to taste
- 1/2 cup roasted peanuts
- 1/2 teaspoon cumin seeds jeera, lightly roasted
- 1 handful of fresh coriander leaves with tender stems
- 1.5 teaspoons lemon juice
- Salt to taste
For the Rice:
- 2 cups cooked rice Kolam rice or any non-sticky leftover rice
- 2 tablespoons oil or ghee
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1 pinch asafoetida hing
- 8 curry leaves
- 1 medium onion finely chopped
Instructions
- Step 1: Lightly roast 1 garlic bulb, 4 green chillies, and 1/2 teaspoon cumin seeds in a pan.
- Step 2: Add the roasted garlic, chillies, cumin seeds, fresh coriander, 1/2 cup roasted peanuts, salt, and 1.5 teaspoons lemon juice into a mixer jar.
- Step 3: Pulse the mixer on and off 2 to 3 times to make a coarse, chunky paste. Do not blend it into a fine, smooth paste.
- Step 4: Heat 2 tablespoons of oil or ghee in an iron tawa or frying pan.
- Step 5: Add 1/2 teaspoon mustard seeds, 1/2 teaspoon cumin seeds, 1 pinch of hing, and 8 curry leaves to the hot oil.
- Step 6: Add 1 chopped medium onion to the pan. Sauté for 1 minute on medium heat until the colour changes slightly. Do not overcook the onion.
- Step 7: Turn the flame to low. Add your freshly made coarse thecha paste and sauté for 1 to 2 minutes to cook the raw flavours.
- Step 8: Add 2 cups of cooked Kolam rice to the pan. Gently mix everything together.
- Step 9: Stir and cook for 2 to 3 minutes on medium heat until the Maharashtrian Thecha Rice Recipe is fully hot. Serve immediately!