Recipe
Dahi Mirchi, also known as curd chilies, is a traditional Indian condiment that adds a spicy punch to your everyday meals. Often found in South Indian households, these curd-soaked and sun-dried green chilies are an excellent accompaniment to dal-rice, curd rice, or even plain khichdi. The process may take a couple of days, but the result is a mouthwatering batch of crisp, tangy, and fiery chilies that last for months when stored properly.
Here is a step-by-step guide to making tasty dahi mirchi at home with minimal ingredients and effort.
Ingredients Needed
- Green chilies (slightly thick variety) – 250 grams
- Sour curd (thick) – 1.5 cups
- Salt – 1 tablespoon
- Hing (asafoetida) – ½ teaspoon (optional)
Choosing the Right Chilies
Select moderately spicy green chilies for the best result. Avoid using very thin or overly spicy varieties unless you prefer intense heat. Wash them thoroughly and dry completely using a kitchen towel. Remove the stalks if desired, but keeping them makes drying easier.
Preparation Method
- Slit the Chilies:
Slit each chili lengthwise without breaking it completely into two. This helps the curd and salt penetrate well. - Mix with Curd and Salt:
In a bowl, mix sour curd and salt. Add hing if using. Add the slit chilies and mix until they’re completely coated. - Fermentation Time:
Cover the bowl and let it sit at room temperature for 2–3 days. Stir once or twice daily. The curd will thicken and ferment, infusing flavor into the chilies. - Sun-Drying Process:
After the fermentation, take out the chilies and spread them on a clean cloth or a plate under direct sunlight. Keep the remaining curd marinade. - Repeat for Flavor:
In the evening, collect the chilies and soak them back in the curd overnight. Repeat the sun-drying process the next day. Continue this soak-dry cycle for 3 to 4 days until the chilies are well dried and wrinkled. - Final Drying:
After the last soak, dry the chilies for 2 more days until they are completely moisture-free. Store in an airtight container.
How to Use Dahi Mirchi
To enjoy, simply deep-fry the dried dahi mirchi in hot oil for a few seconds until they puff up and turn golden brown. Serve them as a side with plain rice, curd rice, or upma.
Tips for Best Results
- Always use fresh, unbruised chilies for good shelf life.
- Fermented curd adds better taste than fresh curd.
- Make sure the chilies are completely dry before storing to prevent fungal growth.
- Use clean, dry utensils throughout to maintain hygiene.
Making dahi mirchi at home is a wonderful way to preserve seasonal chilies and add a flavorful twist to your meals. With just a few ingredients and some sunlight, you can create this fiery treat that stays good for months. Try this traditional recipe and bring authentic Indian spice into your kitchen!
