If you think Indian cuisine is spicy, wait till you taste this “Kolhapuri Thecha”, it is sure to set your pants on fire! If you’re a brave-heart who loves some adventure with food, this Kolhapuri thecha, the spiciest Indian chili sauce is definitely for you. Abundance of flavor from the garlic, crunch from the peanuts, the sauce compliments rice and dal (lentils) like nobody’s business and also goes very well with roti (Indian flatbread) and dosa (Indian pancake) too.
Extreme Foods! Foods with a flavor on the extremities of taste scale, like warheads candy / raw tamarind (extremely sour), wasabi (extremely sharp) and then this Kolhapuri thecha, extremely spicy. Every person belongs to one category at least, one category for which they have a fondness and keep going back even if it sends the tingly-est, strangest sensations you have ever known. Personally, I chose the spice extreme, and can get on board with the sour extreme but cringe at the thought of wasabi or even sharp mustard sauce!
If the last few sentences sounded alien language to you, I am sorry to say that you have been living under a rock my friend. Grab yourself these flavors today and experience the sky-diving, bungee-jumping of food!
For those of you who are wondering about the reason for me going gaga over this Maharashtrian (Kolhapur is a region of Maharashtra, India) thecha recipe, since you have always known Indian food to be spicy, let me explain. You have the jalapenos and you have the habenaros of peppers, right? Similarly, you have the entire country’s spice levels and some regional heat pockets around the country which is uncommon to the Indian palette itself.
However, I urge you to not shy away from this Kolhapuri Thecha. The best hot sauces not only make your eyes tear up and your tongue burn, they have an irresistible flavor that makes you dip in for another bite even though you know that your next morning is not going to be pleasant after all 😛 😀
Well, suit-up, because, here is the recipe for: