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    Home » Recipes » Sambar Recipes

    Capsicum sambar recipe, Kudamilagai sambar

    March 31, 2017 by Raks Anand 5 Comments / Jump to Recipe

    Capsicum sambar with colorful capsicums added to the south Indian gravy for rice, sambar.

    capsicum sambar recipe

    I always love this tri color capsicum we get in Mustafa in the name of traffic light capsicum. Use it for capsicum vegetable pulao, paneer tikka, pizzas, chilli paneer or even add in veg makhani at times.

    Jump to:
    • Recipe card
    • Stepwise pictures

    I have seen different shaped capsicum in India, which are desi and packed with flavor. These capsicum we get in Singapore are more beautiful by its looks. These are from Malaysia.

    I have never made sambar with capsicum. In fact once added to sambar when my MIL came here, but with some other vegetable, we added along.

    kudamilagai-sambar

    The capsicum flavor was dominating and we thought it was not a good idea to add capsicum to sambar. But once when Jeyashri gave me sambar, I loved it so much as I could relate it to brinjal sambar’s flavor somehow.

    As I am brinjal fan, I loved this capsicum sambar too. I got this capsicum last week and wanted to make sambar with this colorful capsicums.

    Recipe card

    capsicum sambar recipe
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    5 from 2 votes

    Capsicum sambar recipe

    Capsicum sambar with colourful capsicums added to the south Indian gravy for rice, sambar.
    Course Main Course
    Cuisine Indian, South Indian
    Prep Time 10 minutes
    Cook Time 30 minutes
    Servings 3
    Cup measurements

    Ingredients

    • ⅓ cup Toor dal
    • 2 teaspoon Tamarind packed
    • 1 Onion cubed
    • 1 Tomato cubed
    • ¾ cup Capsicum cubed
    • 1.5 teaspoon Sambar powder
    • ¼ teaspoon Turmeric
    • Salt
    • 2 tablespoon Coriander leaves
    • 4 Curry leaves

    To temper

    • 1 teaspoon Ghee or oil
    • ½ teaspoon Mustard
    • ¾ teaspoon Cumin seeds
    • ¼ teaspoon Asafoetida
    • 1 Red chilli
    • 1 Curry leaves sprig
    Prevent your screen from going dark

    Instructions

    • Pressure cook toor dal with 1 & ¼ cup water.
      ⅓ cup Toor dal
    • I keep tamarind also inside dal in a small bowl for easy extraction of juice.
      2 teaspoon Tamarind
    • Once done, extract tamarind juice with a cup of water. Mash dal well.
    • In a kadai, heat ghee or oil and temper first with asafoetida, mustard, red chilli, cumin and curry leaves.
      ½ teaspoon Mustard, ¾ teaspoon Cumin seeds, ¼ teaspoon Asafoetida, 1 Red chilli, 1 Curry leaves sprig, 1 teaspoon Ghee
    • Add cubed onion and give it a fry.
      1 Onion
    • In goes cubed capsicum along with tomato. Stir fry for a minute.
      1 Tomato, ¾ cup Capsicum
    • Add tamarind juice, sambar powder, salt, turmeric
      2 teaspoon Tamarind, 1.5 teaspoon Sambar powder, Salt, ¼ teaspoon Turmeric
    • Mix well and bring to boil.
    • Add mashed dal, adjust water consistency and boil until the thick sambar consistency reaches.
    • Switch off the flame. Garnish with few curry leaves and coriander leaves.
      4 Curry leaves, 2 tablespoon Coriander leaves

    Video

    Notes

    • If you don’t have sambar powder, you can roast ¼ teaspoon methi, 4 red chillies, 1 tablespoon chana dal, ½ teaspoon urad dal, 1 & ½ teaspoon coriander seeds and little asafoetida in few drops of ghee or oil. Powder and use.
    • Or, simply use 1 teaspoon red chilli powder 1 teaspoon coriander seeds powder
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    Stepwise pictures

    1. Pressure cook toor dal with 1 &  ¼ cup water. I keep tamarind also inside dal in a small bowl for easy extraction of juice. Once done, extract tamarind juice with a cup of water. Mash dal well.

    how to make capsicum sambar 1

    2. In a kadai, heat ghee or oil and temper first with asafoetida, mustard, red chilli, cumin and curry leaves. Add cubed onion and give it a fry.

    kudamilagai-sambar-step1

    3. Add cubed capsicum along with tomato. Stir fry for a minute.

    saute capsicum

    4. Add tamarind juice, sambar powder, salt, turmeric

    tamarind extract, spice powders

    5. Mix well and bring to boil.

    boil-step4

    6. Add mashed dal, adjust water consistency and boil until the thick sambar consistency reaches. Switch off the flame. Garnish with few curry leaves and coriander leaves.

    add mashed dal , boil, ready

    Serve with hot rice with a vegetable side dish like poriyal or curry.

    capsicum sambar

    Other Lunch sambar recipes

    • chow-chow-sambar-recipe
      Chow chow sambar recipe, Chayote sambar
    • carrot-garlic-sambar
      Carrot sambar recipe, sambar with garlic
    • china vengaya sambar
      Vengaya sambar recipe, chinna vengaya sambar
    • varutharacha sambar recipe with coconut
      Varutharacha sambar recipe, Sambar with coconut

    Reader Interactions

    Comments

    1. Abhirami Lakshmanan

      March 31, 2017 at 10:57 am

      Wow..looking delicious Raji! Bookmarked!:) 🙂

      Reply
    2. Abhirami Lakshmanan

      March 31, 2017 at 1:15 pm

      Wow..looking delicious Raji! Bookmarked!:) 🙂

      Reply
    3. Raks anand

      April 02, 2017 at 12:03 am

      Thank you 🙂

      Reply
    4. jeyashri suresh

      April 02, 2017 at 1:13 am

      Wow you still remember the capsicum sambar. One of my fav, but never tried with tricolour capsicum. Vibrant pictures.

      Reply
    5. Sruthi Sudharshan

      June 29, 2017 at 3:53 pm

      Tried this recipe today, very tasty.

      Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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