Dahi Wali Mirchi (Spicy Green Chilies in Yogurt) recipe

Dahi Wali Mirchi (Spicy Green Chilies in Yogurt)

by Leena Kohli (@leenakohli)
Prep Time
Cook Time
Total Time

If you're a spice-lover, this vibrant dish is a must-try! 

Dahi wali Mirchi, is a simple and flavourful dish, an accompaniment made with bullet green chillies blended with a few spices and smooth, cooling yogurt. This spicy and tangy condiment is perfect alongside rice or roti, and can effortlessly enhance milder...


4 Servings
(1 serving = 1/4th of the total dish)
  • 200g
    Bullet Green Chillies
  • 2tbsp
    Mustard Oil
  • 1tsp
    Black Mustard Seeds
  • 1/8tsp
  • 1tsp
    Kashmiri Red Chilli Powder
  • 1tsp
    Turmeric Powder
  • 1tsp
    Cumin Powder
  • 1tbsp
    Coarsely Ground Coriander Powder
  • 1/2tbsp
    Salt (adjust to taste)
  • 1 1/2tbsp
    Lemon Juice
  • 4tbsp


  1. Rinse the bullet green chillies and pat them dry. Slice them into thick rounds. For less spice, slit the chillies lengthwise and remove the seeds. Reserve the seeds for a spicier dish.

    Step 1.1: Rinse the bullet green chillies and pat them dry
    Step 1.2: Rinse the bullet green chillies and pat them dry
  2. Heat the mustard oil in a pan over medium-high heat.

  3. Add the black mustard seeds and let them splutter. Then add the asafoetida and let it sizzle.

  4. Add the chopped green chillies to the pan. Toss to coat them evenly with the hot oil and tempering spices. Sauté for 2-3 minutes, stirring occasionally.

    Step 1.1: Add the chopped green chillies to the pan
  5. Add the Kashmiri red chilli powder, turmeric powder, cumin powder, and coriander powder. Stir well to coat the chillies with the spices. Add a splash of water to prevent the spices from burning and cook for 2-3 minutes.

    Step 1.1: Add the[ Kashmiri red chilli powder](https://amzn
  6. Lower the heat to low and mix in the yogurt. Stir continuously to combine the curd with the chillies and spices.

    Step 1.1: Lower the heat to low and mix in the yogurt
  7. Cook for 4-5 minutes until curd reduces and clings to the chillies and the oil separates from the mixture and leaves the sides of the pan, stirring frequently.

  8. Add salt to taste and mix well.

  9. Turn off the heat and stir the lemon juice for a tangy finish. Refrigerate once cooled completely.

  10. Serve the spicy and tangy Dahi wali Mirchi as a side dish or condiment to balance with milder main courses.

Tips & Tricks

  1. Ensure the mustard oil is hot before adding the mustard seeds.

  2. Adjust the amount of salt and lemon juice according to your taste preferences.

  3. Add a bit of sugar if you prefer a slight sweetness to counteract the heat of the chillies.

  4. To reduce the heat, blanch the chillies in boiling water for a few minutes before cooking.

  5. Ensure the yogurt is at room temperature before adding to the pan to prevent curdling.

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Recipe by

Leena Kohli


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