Thecha Flavored Garlic Herb Butter

a set of hands spreading butter over a bread slice

Thecha Flavored Garlic Herb Butter

Learn how to make Thecha Flavored Garlic Herb Butter in just 10 minutes and give this compound butter a new flavor. This can be used to flavor veggies or as a spread for bread!

Course accompaniment, butter, Side Dish

Cuisine American, Indian, kolhapuri, Maharashtrian

Prep Time 5

Cook Time 5

Servings people

Calories 403.84kcal

Author Priya Lakshminarayan

Ingredients

To prepare Kolhapuri Thecha

12-13 green chillies
10-12 cloves garlic
½ cup raw peanuts
¼ cup coconut
1 tablespoon avocado oil

To make Thecha Butter

2 sticks butter
1 tablespoon mixed herbs
salt

Instructions

Firstly, take the butter out of the Fridge and keep it to thaw to room temperature.

To prepare Kolhapuri Thecha

Fry raw peanuts, chopped green chillies, garlic and coconut till they turn light brown. Pay close attention and be careful to not burn the ingredients.
Transfer the mix to a mortar and pestle and crush it coarsely. Transfer the coarse paste back to the pan. Add some more oil and saute it for 2-3 minutes. Take it off the flame and allow it to cool down completely.

To make Thecha Butter

Using either a whisk or hand beater, whisk the thawed butter until smooth and creamy.
Add the Kolhapuri Thecha and mixed herbs, stir to combine well.
Transfer this mixture to the container in which you want to set the garlic butter. Keep it in the refrigerator. It's ready to use when the seasoned butter becomes cold and solid.

Notes

- Roughly chop green chillies and garlic cloves.
- Do not shy away from adding the said amount of garlic and chillies.
- The spice level decreases when Thecha gets mixed with butter, so keep this in mind when adding the chillies.
- Use freshly grated, desiccated or shredded coconut for this recipe.
- Peanuts can be with or without skin.
- Since peanuts take a little longer to fry, start frying them in oil first for a minute and then add the rest of the ingredients.
- If you don't have access to a mortar-pestle, you can use a blender to make the paste in step 2. But keep the mixture coarse. Do not grind it to be too smooth.
- You can use any dairy or plant based butter that is plain or salted.
- Check and add salt after mixing the Thecha in the butter.
- You can also roll the softened mixed spread in plastic wrap and refrigerate it. Once it’s completely chilled it can be sliced making gorgeous rounds of butter.
- This butter also freezes well for upto 6 months.
- You can also freeze this butter in ice cube trays and use each cube as needed.

Nutrition