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Dahi Wali Mirchi (Spicy Green Chilies in Yogurt)
by Leena Kohli (@leenakohli)If you're a spice-lover, this vibrant dish is a must-try!
Dahi wali Mirchi, is a simple and flavourful dish, an accompaniment made with bullet green chillies blended with a few spices and smooth, cooling yogurt. This spicy and tangy condiment is perfect alongside rice or roti, and can effortlessly enhance milder...
Ingredients
- 200gBullet Green Chillies
- 2tbspMustard Oil
- 1tspBlack Mustard Seeds
- 1/8tspAsafoetida
- 1tspKashmiri Red Chilli Powder
- 1tspTurmeric Powder
- 1tspCumin Powder
- 1tbspCoarsely Ground Coriander Powder
- 1/2tbspSalt (adjust to taste)
- 1 1/2tbspLemon Juice
- 4tbspYogurt
How to make Dahi Wali Mirchi (Spicy Green Chilies in Yogurt)
Rinse the bullet green chillies and pat them dry. Slice them into thick rounds. For less spice, slit the chillies lengthwise and remove the seeds. Reserve the seeds for a spicier dish.
Heat the mustard oil in a pan over medium-high heat.
Add the black mustard seeds and let them splutter. Then add the asafoetida and let it sizzle.
Add the chopped green chillies to the pan. Toss to coat them evenly with the hot oil and tempering spices. Sauté for 2-3 minutes, stirring occasionally.
Add the Kashmiri red chilli powder, turmeric powder, cumin powder, and coriander powder. Stir well to coat the chillies with the spices. Add a splash of water to prevent the spices from burning and cook for 2-3 minutes.
Lower the heat to low and mix in the yogurt. Stir continuously to combine the curd with the chillies and spices.
Cook for 4-5 minutes until curd reduces and clings to the chillies and the oil separates from the mixture and leaves the sides of the pan, stirring frequently.
Add salt to taste and mix well.
Turn off the heat and stir the lemon juice for a tangy finish. Refrigerate once cooled completely.
Serve the spicy and tangy Dahi wali Mirchi as a side dish or condiment to balance with milder main courses.
Tips & Tricks
Ensure the mustard oil is hot before adding the mustard seeds.
Adjust the amount of salt and lemon juice according to your taste preferences.
Add a bit of sugar if you prefer a slight sweetness to counteract the heat of the chillies.
To reduce the heat, blanch the chillies in boiling water for a few minutes before cooking.
Ensure the yogurt is at room temperature before adding to the pan to prevent curdling.
Recipe by
Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨