When the fridge is running low on vegetables but you still want something tangy and spicy on the plate, Rajasthan's classic dahi mirchi, or curd chilli, can come to the rescue. Thick green chillies, a lightly sour curd base and a well-tempered mix of Indian spices come together to turn this humble dish into something special, and the best part is that it takes barely 10 minutes to put together. Food creator Rashmi Jain shared the easy recipe on Instagram, and it can be recreated at home without much prior preparation.
For anyone tired of eating the same vegetables every day, this dish can completely change the flavour of a meal served with roti, paratha or dal-rice.
Picking the right chillies matters most
The flavour of dahi mirchi depends heavily on the chillies used. Instead of picking extremely hot varieties, it works better to choose thick green chillies with a mild to medium heat level, so the dish does not turn out too fiery. The chillies should first be washed thoroughly and wiped dry with a cloth so no moisture remains on them. Each chilli is then slit down the middle and cut lengthwise into two or four pieces. Anyone who prefers a milder dish can simply remove the seeds from inside the chillies to cut down the heat.
Getting the spiced curd mix right
Next comes preparing the spiced curd base. Fresh, slightly thick curd is taken in a bowl and mixed with turmeric, coriander powder, red chilli powder, salt and a little fennel powder. Everything needs to be whisked well so that no lumps remain in the curd. One thing worth watching out for here is that curd which is too sour can make the final dish taste overly sharp, so it is better to use fresh curd with only a mild tang.
The tempering brings the real Rajasthani flavour
For the tempering, about two teaspoons of oil are heated in a pan. Once hot, cumin seeds, mustard seeds, asafoetida, kalonji and fennel seeds are added to the oil. As soon as the spices start to crackle, the kitchen fills with their aroma, and this is where the dish's authentic desi character really begins to take shape. The chopped green chillies go into this tempering and are cooked on a medium flame for about two to three minutes. There is no need to soften the chillies completely, since a bit of crunch left in them actually makes the dish taste better.
Be careful while adding the curd
Once the chillies are lightly cooked, the flame needs to be turned down to low. The prepared curd-spice mixture is then poured into the pan and stirred continuously right away. Adding curd on a high flame can cause it to curdle, which is why keeping the heat low at this stage is essential. The mixture should be stirred and cooked for about two minutes. Once the masala starts to thicken slightly and oil begins to separate at the edges, the dish is nearly ready.
One last step before serving
The pan is then covered and left to cook on a low flame for another two to three minutes, which lets the spices seep properly into the chillies. The gravy can be kept thin or thick depending on personal preference. Rather than serving it immediately after turning off the flame, letting the dish sit covered for a minute allows the flavours to blend even better. Ready in roughly 10 minutes, this Rajasthani dahi mirchi can be served alongside roti, paratha or dal-rice.
