Spicy Kolhapuri Thecha

Name: Spicy Kolhapuri Thecha
Total time: 1200 s
Yield: 8 servings
Cuisine: Indian
Ingredients: 1 cup big dried spicy red chillies; 8 cloves garlic; 1/4 th cup Peanuts; 1/4 th cup vegetable oil; 1/2 teaspoon Mustard seeds; 1/4 th teaspoon Asafoetida; 1/4 th teaspoon Salt or to taste

Sanchita Mittal @sm_thechef

Delhi

#dipsandsauces
Kolhapuri Thecha
Kolhapuri thecha is the most spicy sauce or chutney in Indian cuisine, basically from Maharashtra this chutney is full of flavours from garlic and mustard seeds and crunch from peanuts.
It goes very well as an accompaniment with any snack, starters or roti, rice, dosa and paranthas

Sanchita Mittal @sm_thechef

Saved

Ingredients

20 minutes

8 servings

1 cupbig dried spicy red chillies
8 clovesgarlic
1/4th cup Peanuts
1/4th cup vegetable oil
1/2 teaspoonMustard seeds
1/4th teaspoon Asafoetida
1/4th teaspoon Salt or to taste

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Steps

20 minutes

1

First of all soak the red chillies in warm water for 1 hour to soften them.
2

Strain the chillies and blend the red chillies, garlic, salt and peanuts to a coarse paste in a blender.
3

Heat oil in a pan, add mustard seeds and allow it to crackle.
4

Add asafoetida and the coarse chilli paste.
5

Cook on medium flame until the oil separates out.
6

The sauce is ready to be served as an accompaniment with rice and dal or with roti or dosa
7

It can be stored for long periods when refrigerated.