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dahi wali mirch
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5 from 3 votes

Dahi Wali Mirch | Curd Chilies

Green chilies cooked in tangy yogurt sauce
Prep Time3 minutes
Cook Time5 minutes
Course: Pickles/Achar, Side Dish
Cuisine: Rajasthani cuisine
Keyword: curd chili,, dahi wali mirch, Green chili pickle
Servings: 6 person
Calories: 87kcal
Author: Anjana Chaturvedi

Ingredients

  • 250 gm Green Chillies / Hari Mirch
  • 1/3 cup Yogurt/Curd
  • 3 tbsp Cooking Oil
  • 3/4 tsp Mustard Seeds / Rai *
  • Pinch Asafoetida / Hing powder
  • to taste Salt / Namak
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1 tbsp Coriander Powder / Dhaniya Powder
  • 1/3 tsp Red Chilli powder / Laal mirch powder

Instructions

  • Wash the green chilies ans remove the stalks and slit from the center or chop into roundels.
  • Heat oil in a heavy bottom pan and then add the mustard seeds and let them crackle.
  • Add turmeric and the slit chilies in the tempering and saute for a minute on medium heat.
  • Now add salt, coriander powder, chili powder and mix ,add 4 tbsp of water , mix well and cover the pan with a lid and cook for 2 minutes on low heat.
  • Now add the whisked yogurt in the chilies and let it come to a boil, keep stirring
  • When it start to boil then cover and simmer till the chilies become soft, the curd thicken and start releasing some oil.
  • The curd chilies are ready now, switch off the flame.
  • Enjoy the tangy curd chilies with daal-chawal, khichdi or parthas.

Nutrition

Serving: 10g | Calories: 87kcal | Carbohydrates: 4g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 147mg | Potassium: 41mg | Fiber: 2g | Sugar: 2g | Vitamin A: 47IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 0.3mg