Red Chilli Techa – Maharashtrian Style

Step 1: Prepare Chillies and Garlic

Remove the stems from the red chilies, wash them thoroughly, and then cut each chili into two halves. Peel and chop the garlic cloves.

Step 2: Heat Oil

Heat 3 teaspoons of cooking oil in a small pan over medium-high heat.

Step 3: Fry Garlic

Add the chopped garlic to the hot oil. Fry the garlic, stirring continuously, until it turns light brown. Once browned, remove the fried garlic from the pan and set it aside.

Step 4: Fry Red Chillies

Add the cut red chilies to the same oil in the pan. Fry the chilies, stirring occasionally, until they become slightly soft and their color changes to a deeper orange/red. This should take a few minutes.

Step 5: Add Cumin

Add 1 teaspoon of cumin (zeera) to the frying chilies. Continue to fry briefly for about 30 seconds, allowing the cumin to toast slightly.

Step 6: Cool Ingredients

Turn off the flame and let the fried chilies and cumin cool down completely to room temperature. This is important before grinding.

Step 7: Grind the Techa

Once cooled, transfer all the fried ingredients (chilies, cumin, garlic) along with the small piece of tamarind to a small mixer jar. Add salt to taste. Grind the mixture in pulse mode to a coarse paste. Do not add any water; the oil from frying will help in grinding. The texture should be slightly chunky, not a smooth paste.

Step 8: Serve

The Red Chilli Techa is now ready to be served. It pairs wonderfully with chapati, roti, fulke, or dosa. For an enhanced experience, drizzle a little hot oil over the techa before serving.

• The techa can be stored in the refrigerator for up to one month if fried thoroughly.

• For extra flavor, a pinch of asafoetida (hing) can be added during frying.

• If you prefer more spice, red chili powder can be added while grinding.

• Add a pinch of asafoetida (hing) for an aromatic touch.

• Increase the spice level by adding red chili powder.