Dahi ki mirchi is a spicy side dish. It is mostly consumed with Dal & Chawal with a generous topping of ghee.
Few ingredients but a little notes before starting the process. For Dahi ki Mirchi, try to purchase spicy long green chilly . The more the spice the better the results. Other ingredient is yogurt or curd which has to be sour. We are not roasting the cumin for this recipe. Grind the cumin into fine powder before adding to the yogurt. There are no particular measurements for this recipe . It solely depends on the taste.In this recipe I have kept the salt level to normal.Summer is the best season to prepare Dahi Ki mirchi. It can be stored for about a year or more in an airtight container at room temperature. Fresh green chillies have to be washed and then kept on strainer to seep all the water out. And then slit with the knife from between.Later dipped in the concoction of yogurt , cumin powder and salt.
The process to prepare Dahi ki Mirchi is simple. First dip the the slit green chilly in yogurt concoction. Remove and assemble each chilly separately in a tray. Put it out in the sunlight. Cover it with a thin cotton cloth so the dust doesn’t stick on the chillies. Remember to take it inside once the sun is down.We don’t want the dew on the chillies. This process is repeated for 3 -4 days. Totally depends on the sunlight . Once completely dry, store the chillies in a plastic or glass jar.
Dahi Ki Mirchi has to be fried before consuming.Take out the required quantity of dried Dahi ki Mirchi. Deep fry in medium heated oil for few seconds and remove.Serve with dal chawal.