Hyderabadi Dahi ke Mirch/Salted Curd Chillies

Name: Hyderabadi Dahi ke Mirch/Salted Curd Chillies
Yield: 25 servings
Cuisine: Indian
Ingredients: 1/2 kg Long Green Chillies; 2 tbsp Salt; 1 tsp Turmeric powder; 1/2 kg thick Curd

ZMA @zesty5

#cookpadindia
These Curd Chillies or Dahi ke Mirch are made in our Country in every State. Basically these are dried in Sun in Summers. This Season has it's own charm and not only Mangoes, but it's a Month of many a Sun dried goodies like Papads, Pickles, Sun dried Vegetables and Fruits. Murkul or Badiyan is one more item that is done by many of our Womenfolk. I have shred many varieties of Sun dried items too. Dry Mango Powder or Amchur can also be made out of freshly dried Raw Mangoes that are easily available in this Month. These Curd Chillies go well with Boiled Rice and Daal. They taste absolutely yum.
Happy Sun Drying!

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

4 days

25 servings

1/2 kgLong Green Chillies
2 tbspSalt
1 tspTurmeric powder
1/2 kgthick Curd

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Steps

4 days

1

Wash and pat dry all the Chillies thoroughly. Make lengthwise slits in all of them and remove the seeds. It's okay if few seeds remain. There is no need to worry about that. Take a deep bowl either an aluminium or a plastic one. Add all the ingredients to the bowl and mix well. Do not use a stainless steel utensil.
2

Keep it covered and leave on the kitchen counter if it's airy otherwise keep that on the dining table where there is fan and less of humidity. In between keep shaking it and also turning it upside down so that the Chillies are well soaked in Curd. Do it 2-3 times and then next day, spread them all one by one on a tray or a thali and sun dry for 3-4 days.
3

They will be perfectly dried and crisp in two to three days. Deep fry them and enjoy with simple Boiled Rice and Khatti Daal.

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ZMA @zesty5

on May 03, 2020 20:20

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.