Peanut Thecha Kharda Recipe

I absolutely love this spicy peanut thecha because it’s the perfect snack that combines the crunch of roasted peanuts with a fiery kick from the green chilies, making my taste buds dance with every bite. Plus, the hint of lemon juice and coriander gives it a refreshing twist that pairs beautifully with a plate of steaming hot rice or fresh roti—it’s my ultimate comfort food with an unforgettable zing!

The fiery, flavorful delight I love to introduce to spice enthusiasts is called Peanut Thecha Kharda. It comes with protein from raw peanuts and a fiery kick provided by green chilies.

It also features garlic and spices like cumin and turmeric, offering a nutrient-rich, zesty experience. You might have guessed it— lemon juice adds a refreshing tang.

And fresh coriander? Well, that’s the classic loving finish.

Ingredients

Raw Peanuts:
High in protein and good fats, they deliver a crunchy, nutty taste.

Green Chilies:
Provide a punch of heat and a boost of vitamins A and C.

Garlic:
Fragrant, strengthens immunity; provides antimicrobial effects.

Cumin Seeds:
Flavors reminiscent of earth; assist in digestive processes and the absorption of nutrients.

Lemon Juice:
Delivers a sharp citrus taste; vitamin C is in abundance.

Ingredient Quantities

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• 1 cup raw peanuts
• 10-12 green chilies
• 1 tablespoon garlic, minced
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• Salt to taste
• 2 tablespoons oil
• 1 tablespoon lemon juice
• Fresh coriander leaves, for garnish

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Instructions

1. Roast the unpeeled raw peanuts in a frying pan over medium heat until they turn golden brown and give off a pleasant, nutty aroma. After they’ve cooled, rub the peanuts between your hands to get the skins off.

2. In the identical pan, heat the oil over a medium flame. Add the cumin seeds and allow them to pop.

3. Add the garlic, minced, and sauté it for 1 minute until it is aromatic and just a little bit golden.

4. Place the green chilies in the skillet and sauté them for 2-3 minutes until they become slightly tender.

5. Add the powder of turmeric, and sauté for another minute, mixing well.

6. Move the roasted peanuts, green chilies, garlic, and spices to a blender or food processor.

7. To taste, add salt and lemon juice to the blender. Blend the ingredients into a coarse paste. If needed, add a small amount of water to help with blending.

8. Sample the thecha and make adjustments to salt and lemon juice as needed.

9. Move the thecha to a dish appropriate for serving. Decorate with fresh leaves of coriander.

10. Accompany any Indian meal with these spices or savor them with roti and rice.

Equipment Needed

1. Frying pan
2. Blender or food processor
3. Mixing spoon or spatula
4. Measuring spoons
5. Knife (for mincing garlic and chopping coriander)
6. Cutting board
7. Serving dish
8. Hands (for rubbing skins off peanuts)

FAQ

• What is Thecha Kharda?This is a condiment from Maharashtra, India, that is known for bold flavors and typical ingredients of green chilies, peanuts, and garlic. It is a spicy, savory mix eaten with almost anything, although it is most commonly eaten with rice, flatbreads, or any other mild, neutral dish that helps douse the fire in your mouth.
• Can I adjust the spice level?Certainly, the amount of green chilies used can be decreased, or the seeds can be removed, to result in a milder dish.
• How should I serve Thecha Kharda?This dish complements bhakri (flatbread), rice, or any Indian meal when served as a spicy side.
• Can I store Thecha Kharda?Store it in an airtight container in the refrigerator for up to a week. Yes, you can, indeed, do that.
• Can I use roasted peanuts instead of raw?Roasted peanuts may be used, but if you do, cut back on the cooking time so the peanuts don’t become over-roasted.
• What can I substitute for lemon juice?Tamarind paste or vinegar can be used in place of the tangy flavor.

Substitutions and Variations

Almonds can replace peanuts for a different nutty flavor.
Substituting red chilies for green chilies results in a less sharp heat.
Ginger can be used instead of garlic for a different depth of flavor.
Fennel seeds are a good substitute for cumin seeds if you want something sweeter.
Lemon juice can be replaced with lime juice to achieve a similar flavor profile.

Pro Tips

1. Roasting Technique For an even roast, stir the peanuts continuously while roasting. This prevents burning and ensures that all the peanuts are evenly cooked, enhancing their aroma and flavor.

2. Chili Spice Adjustment If you prefer a milder thecha, deseed some or all of the green chilies before adding them to the pan. Adjust the number based on your heat preference.

3. Blending Consistency For the ideal texture, pulse the mixture in short bursts rather than continuous blending. This gives you better control over the coarseness of the paste, allowing you to achieve a chunky, rustic texture typical of traditional thecha.

4. Oil Enhancement Use an oil with a high smoke point like peanut or vegetable oil. This not only complements the flavors of the peanuts but also allows for better sautéing of the garlic and spices.

5. Coriander Freshness Chop the coriander leaves just before garnishing to maintain their vibrant color and fresh taste, adding a fresh aroma and zest to the finished dish.