Dahi Wali Mirch | Curd Chilies
Green chilies cooked in tangy yogurt sauce
Prep Time3 minutes mins
Cook Time5 minutes mins
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
- 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
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.
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