Capsicum Sambar recipe| Kudamilagai sambar| Paasi paruppu sambar, recipe with step by step pictures, no onion no garlic version of Sambar, pairs well with idli, dosa, pongal and also with rice. We usually add ladies finger, drumstick, small onions, brinjals, Pumpkin to Sambar. During my childhood days, capsicum is a rare thing to find in our place. Also it used to be very expensive too. So whenever we get capsicum in our market, amma makes Capsicum bajji. After i got married and moved to chennai, capsicum used to be available in most of the shops at reasonable price. I was introduced to Capsicum Sambar by my mil. She loves capsicum and puts in aval upma, sambar.. The smell of capsicum sambar used to be so divine for me, i still enjoy making sambar with capsicum.
This sambar i made using yellow moong dal | paasi paruppu. Generally sambar is made using toor dal in our homes. Paasi paruppu sambar is made for Tiffin items like idli, dosa and pongal. Do give this sambar a try and let me know how it turned out.
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Ingredients
- Capsicum 1 small
- Yellow moong dal | paasi paruppu 1/3 cup
- Turmeric powder 1 tsp
- Tamarind small lemon sized
- Sambar podi 2 and 1/4 tsp
- Salt as needed
- Red chili 2
- Asafoetida 2 pinches
- Tomato 1
- Curry leaves few
- Mustard seeds 1/4 tsp
- Oil 3 tsp
- Jaggery 1 tsp
- Coriander leaves few
Description
Capsicum sambar recipe
Capsicum Sambar recipe| Kudamilagai sambar| Paasi paruppu sambar, recipe with step-by-step pictures, no onion no garlic version of Sambar, pairs well with idli, dosa, pongal and also with rice.
Method :
- Soak small lemon-sized tamarind in hot water for 10 minutes.
- Pressure cook 1/3 cup of moong dal by adding 1/2 tsp of turmeric, and 1 cup of water.
- Pressure cook for 4-5 whistles.
- You can soak the moong dal for 10 minutes and then also cook. This enhances the process of cooking fast.
- Add 1/2 cup of water to the cooked moong dal. Mash it well and keep it aside.
- Chop one small capsicum into cubes and cut 1 tomato into small pieces.
- In a pan add 3 tsp of oil.
- Add 1/4 tsp mustard seeds and 2 red chilies.
- Add the chopped capsicum and tomato to the pan.
- Saute for 2 minutes.
- Extract tamarind juice from the soaked tamarind, using 1.5 cups of water.
- Add this to the pan.
- Add 2 and 1/4 tsp sambar powder, 1/2 tsp turmeric powder, a pinch of asafoetida, and salt.
- Allow this to boil for 5-7 minutes till the raw smell of the sambar podi goes off.
- Enjoy the aroma of the sambar.
- Add the cooked moong dal which we kept aside, to the pan.
- Add 1/2 cup of water to adjust the consistency.
- Moong dal sambar tends to get thicker after some time. So let it be slightly thinner so that it will be perfect.
- Add 1 tsp of jaggery. This is optional. This will not give sweetness to the sambar but enhances the taste.
- Let this boil for 2-3 minutes.
- Switch off the flame.
- Add chopped curry leaves and coriander leaves.
- Lastly, add a tsp of ghee and mix well. Adding ghee to the sambar, gives a nice flavour to the sambar, so do not skip this step.
- Sambar is ready to serve.
Notes
1. You can replace moong dal with toor dal too.
2. You can add 1-2 green chilis also while adding mustard seeds.
3. Adding ghee in the last enhances the taste of Capsicum sambar, so do not miss that.
- Method with step by step pictures :
- Soak small lemon-sized tamarind in hot water for 10 minutes.
- Pressure cook 1/3 cup of moong dal by adding 1/2 tsp of turmeric, a pinch of asafoetida, and 1 cup of water.
- Pressure cook for 4-5 whistles.
- You can soak the moong dal for 10 minutes and then also cook. This enhances the process of cooking fast.
- Add 1/2 cup of water to the cooked moong dal. Mash it well and keep it aside.
- Chop one small capsicum into cubes and cut 1 tomato into small pieces.
- In a pan add 3 tsp of oil.
- Add 1/4 tsp mustard seeds and 2 red chili.
- Add the chopped capsicum and tomato to the pan.
- Saute for 2 minutes.
- Extract tamarind juice from the soaked tamarind, using 1.5 cups of water.
- Add this to the pan.
- Add 2 and 1/4 tsp sambar powder, 1/2 tsp turmeric powder, a pinch of asafoetida, and salt.
- Allow this to boil for 5-7 minutes till the raw smell of the sambar podi goes off.
- Enjoy the aroma of the sambar.
- Add the cooked moong dal which we kept aside, to the pan.
- Add 1/2 cup of water to adjust the consistency.
- Moong dal sambar tends to get thicker after some time. So let it be slightly thinner, so that it will be perfect.
- Add 1 tsp of jaggery. This is optional. This will not give sweetness to the sambar, but enhances the taste.
- Let this boil for 2-3 minutes.
- Switch off the flame.
- Add chopped curry leaves and coriander leaves.
- Lastly add few drop of ghee and mix well. Adding ghee to the sambar, gives a nice flavour to the sambar, so do not skip this step.
- Sambar is ready to serve.
