Thecha Curd Rice Recipe

Tell me you’re South Indian without actually telling me you’re South Indian. I’ll go first. I’m obsessed with curd rice. Boom! It’s that easy. But the first time I brought it up to my North Indian friends, I realized not everyone shares the same love for it. I thought it was universal! I had to convince them that curd rice is absolutely a thing, and no, I’m not making it up. In Telugu households at least, curd rice is practically our comfort food, it’s served with all kinds of sides—chicken, fryums, crispies, pickles, you name it. This thecha curd rice recipe, however, adds a Maharastrian twist to curd rice.

As usual, I found this gem of a recipe on Instagram and knew I had to try it. I did and it was AMAZING! If you’re a fan of curd rice, this recipe is going to knock your socks off. Thecha is a Marathi word which means ‘pound,’ and it’s used to describe a spicy chutney made by pounding green chillies, garlic, and other ingredients. Sound interesting? You bet it is! Let’s dive into the recipe.

Thecha Curd Rice Recipe

Ingredients

Curd – 1 cup

Rice – 1.5 cups cooked

Green chillies – 2, chopped

Peanuts – ½ cup, roasted and deskinned

Garlic – 8 cloves

Cumin – 1 tsp

Oil – a little for tadka

Cilantro – ½ cup, finely chopped

Salt – to taste

How to Make Thecha

Heat some oil in a pan.
Add the garlic, chillies, and cumin.
Stir them around for 2-3 minutes until fragrant, then take it off the heat.
Transfer the mixture to a mortar and pound it with a pestle (or blend it in a mixer if that’s more your style).
Add the roasted peanuts, cilantro, and salt, then pound again until you get the texture you like.

That’s it—your peanut thecha is ready!

Now, for the curd rice: just cook your rice like you normally would. Once it’s done, mix it with curd, and adjust the consistency with a bit of water or milk if needed.

Stir in the thecha, mix everything well, and it’s ready!