Wednesday 21 August 2013

Deshasta Marathi side dish - Thencha .

Thencha is a very popular side dish at any festival or functions  of Deshasta Marathi community. It can be served powdery , liquidy or pasty . The basic recipe of the Thencha is given below .
Thencha simply means pounded. This dish has involves  no hassles and takes just over 5 minutes to prepare .
I am giving below my aunt Lalitha Mausi's recipe.
Needless to say ,  she ( like my mum )    learnt it from my gran - Madras Ajji .

Ingredients :
Coriander leaves  finely chopped - 1 cup .
Green chillies                                - 3 or 4  ( The more the tangier ).
freshly grated coconut                   - 3 tbsps .
Ginger                                           -  1 inch piece.
Thick curds                                    - a few tbsps .
Salt                                                - to taste.

To season

Oil      ( coconut or sesame )                                              - 1 tbsp
Mustard seeds                                                                    - 1/2 tsp
broken udad dal pieces                                                      - 1/4 tsp
broken red chillies                                                              - 1

Finely chop green chillies .
Grate ginger .
Take all the ingredients and pound in a pestle  with the mortar.
Or grind coarsely in a mixer / grinder.
You can  vary the consistency of the curds depending on your requiremements - add more if you want it to be watery or remove it if you want it to be  a thick paste.

You can add coarsely grated garlic too  . Garlic , as a rule is not included during festivals and functions .  Hence I have not included this in my ingredients list.

As a final step heat oil and add the in mustard  and udad dal seeds .When they start sputtering finally add the red chilly and add this to the tencha dish .
This serves as a side dish to almost anything .

Good , Bad or Ugly - I like to hear  them all .   Do  send me your feedback.

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