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.
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.
