Capsicum sambar recipe, kudamilagai sambar, bell pepper sambar
I have capsicum sambar along with hot rice, idly, and dosa. I learned this simple recipe from mom’s corner. My family liked it so much. The sambar is full of capsicum flavor. It tastes so well. I will make this sambar at least once in a month. Hope you all like this capsicum sambar.
Capsicum, bell pepper – 1 no.
Toor dal, thuvaram paruppu (cooked and mashed) – 1/2 cup
Tamarind paste – a lemon size
Tomato (chopped) – 1 no.
Sambar powder – 1 and 1/2 tbsp
Asafoetida/perungayam/hing – a pinch
Curry leaves – 5 to 6 nos.
Salt – as desired
Oil – as desired
Mustard seeds/kadugu – 1 tsp
Fenugreek seeds/vendheyam – 1 tsp
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, capsicum sambar is ready!
You can serve capsicum sambar/bell pepper sambar with the following side dishes:
carrot poriyal/carrot stir fry
kovakkai fry/tindora fry
avarakkai verkadalai poriyal
brussels sprouts stir fry
chettinadu cauliflower fry
Capsicum sambar, bell pepper sambar, kudai milagai sambar recipe below: