Dahi Wali Mirchi
Dahi Wali Mirchi is a delightful North Indian speciality that marries the gentle spice of fresh chillies with the cooling richness of yogurt. A quick tempering of fragrant spices adds depth, while the yogurt base lends the dish its signature tang and silkiness. Perfect as a side to rotis, parathas, or even plain steamed rice, it’s a dish that’s light, flavour-packed, and surprisingly comforting.
Table of Contents
What is Dahi walli mirchi ?
Dahi Wali Mirchi, literally meaning “chillies in yogurt”, is a traditional recipe from parts of Rajasthan, Haryana, and Punjab. It features slit green chillies sauteed in ghee or oil, then simmered in a spiced yogurt gravy. The process mellows the chilli’s heat, allowing its flavour to shine without overpowering the palate. The dish is simple to prepare, yet delivers a refreshing contrast of spice and creaminess, making it a popular choice in both everyday meals and festive spreads.
Main Ingredient of dahi walli mirchi:
Green Chilli- 7 to 8
Turmeric Powder- 1tsp
Red chilli powder- 2tsp
Fennel Powder- ½ tsp
Zeera Powder- 1 tsp
Coriander Powder- 1tsp
Dry Mango Powder/ lemon juice- 1tsp
Salt- To Taste
Curd- 3 tbsp
What Is So Special About Dahi walli mirchi?
Perfect Balance of Flavours – It combines spicy, tangy, and savoury notes in every bite.
Quick & Easy – Ready in minutes, yet tastes like a gourmet delicacy.
Cooling Effect – Yoghurt tempers the heat, making it suitable even for those who shy away from too much spice.
Versatile Pairing – Complements everything from hot parathas to steamed rice.
Nutritional Boost – Rich in probiotics from curd and antioxidants from green chillies.
Quick and Easy Dahi walli mirchi:
Minimal Prep – You just wash and slit the green chillies, and whisk the curd — no elaborate chopping or marination.
Few Ingredients – A handful of pantry spices, curd, and chillies are all you need.
Fast Cooking Time – The chillies soften in 2–3 minutes in a Meyer non-stick pan, and the yoghurt mix cooks in another 2–3 minutes without constant stirring.
One-Pan Dish – Everything is done in a single kadhai or frying pan, which means less cleanup.
Anzen Ceramic Coated Cookware 24cm Frypan
How to make
1. Prepare the chillies – Wash, pat dry, and slit lengthwise. For milder spice, scrape out some seeds.
2. Heat oil in your pan.
3. Add the chillies and saute for 2–3 minutes on medium flame until slightly softened.
4. Lower the heat to the minimum (to prevent curd from splitting).
5. Add turmeric powder, red chilli powder, fennel powder, cumin powder, coriander powder, dry mango powder, and salt. Stir well.
6. Add whisked curd gradually, stirring continuously so the mixture stays smooth.
7. Cook on low flame for 2–3 minutes until the gravy thickens slightly and the oil starts to separate.
8. Serve hot with paratha, roti, or steamed rice.
Expert Tips
1)Use thick, well-whisked curd to avoid splitting.
2)Always lower the flame before adding curd.
3)Remove chilli seeds for a milder taste.
4)Add curd gradually, stirring constantly.
5)Best served fresh for the creamiest texture.
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