I was buying chilies from a vendor in farmers market and asked him how spicy are these? Answer was not too spicy. Another guy asked same question to the same vendor while I was putting my chilies in the bag. His answer was - Very very spicy! You can try if you wish. My brother was on phone with me and heard the whole conversation and started laughing. He asked me what I was planning to make with the 'not so hot' chilies. I told him may be I will make khardha/thecha. But when I reached home, I changed my mind and decided to make this wonderful concoction. I hope you like it too!
(Recipe is adapted from Kamalabai Ogle's Ruchira)
10-15 Green Chilies (less spicier version)
1/4 cup Sesame Seeds
1/2 cup Jaggery
1/4 cup Peanuts
1/4 cup Dry coconut (thinly sliced)
1/2 cup Tamarind
2 tbsp Goda Masala/KaLa masala
Salt per taste
1 tbsp Oil, cumin seeds, mustard seeds, few curry leaves
Water as needed
Dry roast sesame seeds and peanuts.
Grind the sesame seeds after it cools down.
Soak tamarind in warm water for at least 20-25 minutes and squeeze the pulp.
Wash the chilies and chop them in big pieces removing the stems.
Heat oil in the heavy bottom pan. Make tempering as usual and add chopped chilies.
Saute chilies for couple of minutes.
Add tamarind pulp, little bit water, salt, goda msala, jaggery, sesame powder, peanuts and coconut pieces.
Boil it for 10-15 minutes. Adjust salt/jaggery per your taste. It is served at room temperature as a side dish like pickle or chutney. It is neither very thick or nor very watery.
- Original recipe calls for peanut powder but I used whole peanuts.
- Please avoid using spicy thai chilies. This is not a very spicy side dish.
- You can try making it with just 2-3 chilies before trying out a large batch.
- It stays good in fridge for 8-10 days that is if you have any left by then ;)