Mirchi Thecha

17 Apr

Mirapakaya Velluli Pachadi.

Tender green chillies are fried in oil along with garlic cloves. The fried ingredients are then ground into coarse paste with salt. Serve mirchi thecha with bhakari or with steamed rice and ghee or with dal rice etc…
Makes: around 3 Tablespoons of Mirchi Thecha.


Green Chillies 8 – 9
Garlic 4 – 5 Cloves
Salt 1/2 – 1 tsp
Oil 1 tsp

Method of preparation:

Remove stems and chop the green chillies into halves.
Peel, remove hard ends and halve the garlic cloves.

Heat oil in a pan, add garlic and green chillies.
Fry till garlic turns light golden brown and the skin of chillies starts to brown.
Remove from heat and cool to room temperature.
Using a mortar and pestle, pound the green chillies, garlic and sufficient salt into coarse mixture.
Alternatively, using a spice grinder to pulse the mixture couple of times for a coarse texture.
Remove the mirchi thecha onto a bowl and stores for a week or two if refrigerated.
Serve mirchi thecha with bhakari or with steamed rice and ghee or with dal rice etc…
Notes: Prefer long tender green chillies for this recipe.

Suggestions: Adjust green chillies according to spice level.
Variations: You can also add a few cumin seeds while frying the green chiles.
Other Names: Spicy Green Chilli Relish, Mirchi Thecha, Mirapakaya Velluli Pachadi.

2 Responses to “Mirchi Thecha”

  1. Priya April 18, 2012 at 6:50 am #

    Wow super hot fiery relish..

  2. arundati April 18, 2012 at 9:15 am #

    omg! my mouth just drooled over this…i finished the last of my red chilli pickle… so maybe this is next

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