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Thecha, a dish from Maharashtra, is known for its zingy and tangy taste. Made with green chillies, garlic and peanuts, many people like to eat it with bread, polli or Varan-Bhata. But a different and delicious thatcha pulao can be made using this thecha. This quick recipe can be perfect for lunch or dinner. The special thing is that if served with Bundi Raita, the taste of this Pulava will be more open. Know the easy recipe of Thecha Pulava.

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Material

• 2 cups of cooked rice
• 8 to 10 green chillies
• 8 to 10 garlic cloves
• 2 tbsp roasted peanuts
• 1 tsp oil
• 1 teaspoon mustard
• Few curry leaves
• Salt to taste
• Finely chopped coriander

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First of all make a batter by mixing green chillies, garlic and roasted peanuts together. After that, heat oil in a pan and add mustard and curry leaves to it and fry it. Now add the prepared chutney and saute for 2 to 3 minutes. It opens up its fragrance more. After this add cooked rice and salt to taste. Stir the rice gently for a few minutes. Turn off the heat after the masala is well coated on each grain. Finally add coriander and turn off the heat. Serve piping hot with bundi raita, plain curd, papad or pickles. This quick recipe can also be a great option for unexpected guests.

Special tips

• A day old or completely cooled rice is used for Pulava to keep the grains open.
• If you want less spiciness, reduce the amount of green chilies or remove the seeds from some chilies.
• You can use cumin seeds or little ghee in the batter to enhance the taste of pulava.
• Add some roasted sesame seeds along with the peanuts to give the techa a nicer taste.
• You can also add vegetables like peas, carrots or capsicum to the pulao for more nutrition.

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