Varhadi Thecha

M aharashtra is known for its spicy cuisine. With the inclusion of a plethora of condiments, a Maharashtrian meal is a culinary wonder on a plate. One such condiment that is typical to the region and is much loved by the locals is the Varhadi Thecha - a tangy, spicy chutney made from red chillies. The term ‘thecha’ roughly translates to ‘crushing’. Understandably then, it is clear how the chutney is prepared. Traditionally, the primary ingredients in the Varhadi Thecha -- red chillies and garlic -- are ground or pounded on metal or stone pestles. The minerals from the pestle get blended with these ingredients and also the citrus juices from the limes. Hence, besides being tasty, this chutney is also a healthy alternative to store-bought, factory-made pickles. However, today, in most homes the mortal and pestle have been replaced by food processors and blenders.

Due to its extreme spiciness, the Varhadi Thecha gives a punch to any meal, be it lunch or dinner. It is eaten with plain chapatis, bhakris or even parathas. Any traditional rice bhakri or jowar bhakri thali is incomplete without a thecha. It is also had with rice or khichdi as an accompanying item. The combination of red chillies with garlic is too lip-smacking for any palate and rather difficult to miss. In fact, just a spoonful of the Varhadi Thecha more than makes up for any less-appealing dish on our everyday plate of food. There's also a reason behind the immense popularity of this Maharashtrian condiment. A large section of this Indian state faces drought-stricken summers where the average temperature routinely shoots beyond 40 degrees Celsius. These spicy food items thus help to keep the body cool when water scarcity is rampant in the region. In addition to that, for a lot of agrarian households, bhakri and thecha make for an easy, affordable meal that fills the stomach and at the same time satiates the tongue.

While the inherent spicy kick is because of the chillies and garlic, the acidic undertone is lent by the lemon juice or vinegar that is added to the dish. Cumin seeds are added at the end, after the blended mixture is sauteed on a pan with a slight amount of vegetable oil. This step essentially seals in all the flavours and ensures the chutney remains intact for longer periods of time. Vinegar, besides adding the tangy flavour, also acts as a preservative. Other ingredients like asafoetida, sesame seeds, coriander seeds, cloves or even grated coconuts are used in the dish as per one's taste.