South Indian
Ranjaka
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Kannadiga’s “Ranjaka” and Maharashtrian’s “Thecha” is a popular recipe that goes well with hot rice or rotis or bread! Ranjaka is prepared once a year and it continues to stay fresh throughout the year as no water is used while making it. It is prepared using fresh red chilies & is crushed on mortar pestle or grinder. Spicy but very delicious. A must try recipe for sure!
Ingredients
- Fresh red chillies – 1 kg
- Salt – 2 tsp
- Garlic cloves (optional)
- Hing – ½ tsp
- Lime Juice – 1 cup
Method
- Best way to prepare Ranjaka / Thecha is by crushing using traditional stone mortar pestal. But in case if you don’t have it then using grinder to crush the fresh red chilies
- You can add salt & hing. Garlic is optional. Grind it into coarse mix.
- Grind again adding lime juice. Make sure you don’t crush it into fine paste. It should be course in nature
- Do not use water else it gets spoiled quickly
- You can store it in refrigerator for an year. Best side dish to eat along with steamed rice, ghee or hot rotis! Yummmm!
