A healthy and tasty sambar!
I have the Capsicum Sambar along with hot rice, idly, and dosa. I learned this simple recipe from mom’s corner. Thank you for sharing this recipe. My family liked it so much. The sambar is full of capsicum flavor. It tastes so well. I will make this sambar atleast once in a month.
Capsicum – 1 no.
Boiled toor dal (thuvaram paruppu) – 1/2 cup
Tamarind paste (puli karaisal) – a lemon size
Chopped tomato – 1 no.
Sambar powder – 1.5 tablespoons
Asafoetida (perungayam) – a pinch
Mustard seeds (kadugu) – 1 teaspoon
Fenugreek seeds (vendheyam) – 1 teaspoon
Curry leaves – 5 to 6 nos.
Oil – as desired
Salt – as desired
Note. The ingredients shown will vary with the original quantity.
1. Pressure cook 1/4 cup Toor dal and 1/4 teaspoon of turmeric powder using 1 cup of water for 3 whistles. Once the pressure is released, mash the cooked dal and keep it aside.
2. In a pan, heat oil. Add mustard seeds and let it pop out. Now, add fenugreek seeds and once it splutters, add capsicum pieces. Fry until capsicum is half cooked. Then, add tomatoes and asafoetida.
3. Add tamarind paste, sambar powder, and salt.
4. Add toor dal and boil for 5 minutes. Finally, add curry leaves and boil for 2 more minutes.
Now, the Capsicum Sambar is ready!!!
Serve: With Rice and Carrot Poriyal / Carrot Stir Fry, Kovakkai Fry / Tindora Fry, Plantain Poriyal, Vendakkai Poriyal / Ladies Finger Stir Fry ,Avarakkai Verkadalai Poriyal, Beetroot Curry – Sweet Version, Brinjal Pirattal, Brussels Sprouts Stir Fry, Chettinadu Cauliflower Fry,Kovakkai Urulai Poriyal , Plantain Fry, Potato Broccoli Fry, Potato Podimass, Turnip Poriyal