Green chillies: about 10 (Depending on the spice level you can take – you may even destem the chillies to reduce the heat level)
Garlic: about 4-5 large cloves
Peanuts peeled (unsalted): a handful (or you can use sesame seeds)
Oil: 1 teaspoon
Salt to taste
Lemon juice: 2 teaspoons (optional)
Method:
- Chop the chillies and garlic finely.
- Dry roast the peanuts in a frying pan (kadhai). Set aside to cool.
- Grind the peanuts to a coarse powder in a coffee/spice grinder or a chutney mixer.
- Heat the oil in the frying pan (kadhai – I reuse the one used for peanuts). Add half the chopped green chillies and garlic and roast till they start turning brown. Turn off the heat. We have roasted only half the garlic and chillies. The other half is directly crushed raw – this gives a fresh-fiery taste. Place the chillies and garlic (roasted as well as raw) in a mortar and crush to a coarse paste. You can also make it in a chutney mixer or food processor.
- Mix in the powdered peanuts as well as salt. Crush to blend the thecha well.
- Squeeze the lemon juice if you want – I didn’t use it as I wanted it spicy. Transfer contents to a bowl and serve. This dish is really spicy – so a little bit goes a long way!
