दोन भाकऱ्या जास्त खाल या दह्यातल्या मिरची सोबत । एकदम चटपटीत पण अजिबात तिखट जाळ नाही | Dahi Mirchi

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मधुराज रेसिपीचे नवीन पुस्तक खरेदी करण्यासाठी खालील लिंक वर क्लीक करा
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पारंपारिक आणि चटपटीत दह्यातली मिरची करण्यासाठी लागणारे साहित्य
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• चवीनुसार मीठ
•१/२ कप दही

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00:00-Ingredients
01:35-Washing and drying chilies
02:30-Making slit to chilies
03:11-Making masala
04:27-Making dahyatali mirchi
06:54-Serving

Let’s see how to make traditional delicious dahyatali mirchi. The word dahyatali means the chili is pickled. Pickling enhances the taste of it and is a perfect side dish. It tastes nice, spicy and tangy. I am sure this mirchi will add vibrant flavors in your meal. This is a very easy and simple recipe. It looks nice and tempting and tastes super delicious. If you love spicy then dahyatali mirchi will add a kick in your meal. We already have seen different pickle recipes. This is yet another delicious addition to the list. One of my friends gave me these chilies which she bought from Jalgaon. As these chilies are not that pungent, so you can enjoy it without much worry. Try this recipe at home and write to me. You also can like, share and subscribe.

Ingredients:
• 250 gm big Green chilies
• 1 tsp Fennel seeds
• 1 tsp Cumin seeds
• 3~4 black Peppercorns
• 1/4 tsp Fenugreek seeds
• 1~2 tsp Oil
• A pinch of Salt
• 1 tsp Coriander powder
• 1/2 tsp Turmeric powder
• 1~2 tsp Red chili powder
• Salt to taste
• 1/2 cup Curd

Method:
• Wash chilies really good and dry them.
• You can remove the stalk if you want.
• Make a vertical slit to each chili and remove seeds if you want.
• For making masala, heat up a pan on medium heat and add fennel seeds, cumin seeds and black
pepper corns.
• You can add 2 tsp coriander seeds if you want. But as I will add coriander powder later, I am not
adding coriander seeds now.
• Dry roast everything well together and turn off the gas.
• Add fenugreek seeds and mix well.
• When the mixture cools down a little, blend it together into coarse powder in mixer and masala is
ready.
• Heat up oil in a pan and add green chilies and salt.
• Fry the chilies really good.
• When the chilies are almost fried, add the masala, coriander powder, red chili powder, salt and mix
everything well together.
• Add curd and mix well.
• Fry it well together for about 4-5 minutes until chilies are cooked well.
• You can cook it longer if you want.
• Turn off the gas and dahyatali mirchi is ready.
• When it cools down completely, store it in a glass jar in freeze.
• It has shelf life of about 7-8 days at room temperature and for about a month in freeze.

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