Dried mirch {Nimbu Kee Mirch} | How to make Dried mirch {Nimbu Kee Mirch}

By Neha Sharma  |  7th Jul 2016  |  
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  • Dried mirch {Nimbu Kee Mirch}, How to make Dried mirch {Nimbu Kee Mirch}
Dried mirch {Nimbu Kee Mirch}by Neha Sharma
  • Prep Time

    30

    mins
  • Cook Time

    5

    mins
  • Serves

    10

    People

86

0





About Dried mirch {Nimbu Kee Mirch}

A yummy recipe.

Dried mirch {Nimbu Kee Mirch} is a popular aromatic and delicious dish. You can try making this amazing Dried mirch {Nimbu Kee Mirch} in your kitchen. This recipe requires 30 minutes for preparation and 5 minutes to cook. The Dried mirch {Nimbu Kee Mirch} by Neha Sharma has detailed steps with pictures so you can easily learn how to cook Dried mirch {Nimbu Kee Mirch} at home without any difficulty. Dried mirch {Nimbu Kee Mirch} is enjoyed by everyone and can be served on special occasions. The flavours of the Dried mirch {Nimbu Kee Mirch} would satiate your taste buds. You must try making Dried mirch {Nimbu Kee Mirch} this weekend. Share your Dried mirch {Nimbu Kee Mirch} cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Neha Sharma for inputs. In case you have any queries for Dried mirch {Nimbu Kee Mirch} you can comment on the recipe page to connect with the Neha Sharma. You can also rate the Dried mirch {Nimbu Kee Mirch} and give feedback.

Dried mirch {Nimbu Kee Mirch}

Ingredients to make Dried mirch {Nimbu Kee Mirch}

  • 1 kg green chilli
  • 1/2 kg musturd seeds
  • 50 gm fenugreek seeds
  • A pinch of asafoetida
  • Salt and black pepper to taste
  • Buttermilk 250 gm
  • Lemon juice of 2 lemons

How to make Dried mirch {Nimbu Kee Mirch}

  1. Mix all the spices in a big thali and add buttermilk about 250 gm along with lemon juice and salt in it.
  2. After washing the chilli, dry them and cut from the center.
  3. Fill in the spice mix in it and dry it in the sun for 10-15 days.
  4. When it gets dry, fry in the oil on a low flame till its brown on both sides.
  5. It can be stored and used as needed.

My Tip:

Enjoy it everyday.

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