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Dahi Mirchi Recipe: If there are less vegetables in the house and you want something spicy with your food, then Rajasthani Dahi Mirchi can be made. This recipe can be prepared in about 10 minutes with green chillies, curd and some common spices. The tempering of cumin, mustard, asafoetida, nigella and fennel gives it a special desi taste. Keeping the flame low while adding curd reduces the chances of it curdling. The taste of ordinary food can be enhanced by serving it with roti, paratha or dal-rice.
Dahi Mirchi Recipe (Image AI)
Dahi Mirchi Recipe: Sometimes there are less vegetables in the kitchen, but something spicy is definitely needed with the food. In such a situation, Rajasthani Dahi Mirchi is such an option, which is prepared quickly with less ingredients. The mild spicy aroma of green chillies, the tinge of spices and the sourness of curd together make this simple vegetable special. Famous food creator Rashmi Jain has shared its easy recipe, which can be made at home without much preparation.
The special thing is that it takes only about 10 minutes to prepare. Its taste with roti, paratha or dal-rice makes the food completely different. If you want to take a break from the same vegetables every day, then this recipe can be useful for you.
Selection of green chilli is most important
The taste of Dahi Mirchi largely depends on the choice of chilli. For this, instead of taking very hot chillies, green chillies with thick and medium spiciness are better. First wash the chillies thoroughly and dry them with a cloth. After this, make an incision from the middle and cut it lengthwise into two or four parts. If no one in the house likes it too spicy, then removing the seeds from the chilli would be a good option.
Prepare spicy curd mixture like this
Take fresh and light thick curd in a bowl. Add turmeric, coriander powder, red chilli powder, salt and a little fennel powder to it. Beat everything well, so that there are no lumps in the curd. If the curd is too sour then the taste can be strong, hence it would be better to use mildly sour or fresh curd.
(Image AI)
Tadka will bring real Rajasthani taste
Now heat about two spoons of oil in the pan. When the oil is hot, add cumin, mustard, asafoetida, nigella and fennel and temper it. As soon as the spices crackle, the aroma will start wafting in the kitchen and this is where the desi taste of this vegetable begins to develop. Add chopped green chillies in the tempering and fry on medium flame for about two to three minutes. There is no need to soften the chillies completely. It tastes better when there is a slight crunch.
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