Happy's Cook

Tuesday, July 14, 2020

Capsicum Sambhar Recipe | Kudamilagai Sambhar | Sambhar Recipes

Sambhar is a very popular South Indian dish and every household will have it, at least once in their weekly menu. When I started cooking, I always made mixed vegetable sambhar and never bothered to think about any other sambhar. Later, when I want to make quick sambhar without chopping too many veggies, then I started making this capsicum sambhar. Though I am not very much fond of capsicum, I love this sambhar since capsicum brings out a unique flavour to the sambhar. 
I have already posted the below Sambhar Recipes in the blog: 

Capsicum - 1 Cup(any colour)
Onion - 1
Tomato - 1
Tamarind - a small ball
Sambar powder - 1 tsp
Red Chilli Powder - 1/2 tsp
Turmeric - 1/4 tsp
Salt - as required
Coriander leaves - few(chopped)
To Pressure Cook: 
Toor dal - 1/4 cup 
Cumin Seeds - 1/2 tsp 
Turmeric Powder - 1/4 tsp 
To Temper: 
Oil - 2 tsp
Mustard Seeds - 1 tsp
Cumin seeds - 1/2 tsp
Asafoetida - a generous pinch
Dry Red chilli - 1
Curry leaves - few
1. Wash and chop the capsicum, onion and tomato. I have used tri-coloured capsicum, but you can very well use green capsicum alone. Pressure cook the items under 'To Pressure Cook' with 1 cup of water for 3 to 4 whistles. 
2. When the pressure releases, mash it really well and keep it aside. Soak the tamarind ball in hot water and extract the tamarind juice. In a pan, temper it with the items under 'To Temper'. Make sure the tempering items are not getting burned.
3. Along with this add the chopped onion and cook until it turns transparent. Then add the chopped capsicum and tomato. After 3 to 4 minutes, add the tamarind extract and bring it to boil. Add the sambhar powder, chilli powder and turmeric powder at this stage.
4. Pour the mashed toor dal to the boiling tamarind water. Add the required salt and add more water if needed. Allow it to boil for 5 minutes in high flame and add the chopped coriander leaves. When the sambhar reaches the thick desired consistency, switch off the flame.
Serve the sambhar with rice. I served it with Payaru thoran and scrambled eggs.
Points to remember:
  • For better flavour, the sambhar should be boiling for 5 to 7 minutes after adding the tamarind extract and toor dal. So, adjust the consistency by adding required water.
  • Instead of tempering at the beginning, you can do it at the end and pour it over the boiling sambhar before switching off the flame.
  • I had used three colours of capsicum since it was available at home when I clicked it. But I usually make this sambhar with green capsicum.
Warm Regards,
Happy's Cook - Divya

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