Capsicum sambar with colourful capsicums added to the south Indian gravy for rice, sambar.
I always love this tri colour capsicum we get in Mustafa in the name of traffic light capsicum. I use it for capsicum vegetable rice, paneer tikka , pizzas or even add in veg makhani at times. I have seen different shaped capsicum in India, which are desi and packed with flavour. These capsicum we get in singapore are more beautiful by its looks. These are from Malaysia. I have never made sambar with capsicum. Infact once added to sambar when my MIL came here, but with some other vegetable, we added along. The capsicum flavour 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 flavour 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 colourful capsicums. Check out the full video below:
Capsicum sambar recipe
Recipe Cuisine: Indian | Recipe Category: Lunch
Prep Time: 10 mins | Cook time:25 mins | Serves:3 | Author: Raks anand
Click here for cup measurements
Capsicum sambar with colourful capsicums added to the south Indian gravy for rice, sambar.
Ingredients
- Toor dal – ⅓ cup
- Tamarind – 2 tsp packed
- Onion – 1, cubed
- Tomato – 1, cubed
- Capsicum, cubed – ¾ cup
- Sambar powder – 1 & ½ tsp
- Turmeric – ¼ tsp
- Salt – As needed
- Coriander leaves – 2 tbsp
- Curry leaves – few
- Ghee/ oil – 1 tsp
- Mustard – ¾ tsp
- Cumin seeds – ¾ tsp
- Asafoetida – ¼ tsp
- Red chilli – 1
- Curry leaves – 1 sprig
To temper
Method
- 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.
- 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.
- Add cubed capsicum along with tomato. Stir fry for a minute.
- Add tamarind juice, sambar powder, salt, 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.
Notes
- If you don’t have sambar powder, you can roast ¼ tsp methi, 4 red chillies, 1 tbsp chana dal, ½ tsp urad dal, 1 & ½ tsp coriander seeds and little asafoetida in few drops of ghee or oil. Powder and use.
Step by step pictures
- 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.
- 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.
- Add cubed capsicum along with tomato. Stir fry for a minute.
- Add tamarind juice, sambar powder, salt, 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.
Wow..looking delicious Raji! Bookmarked!:) 🙂
Wow..looking delicious Raji! Bookmarked!:) 🙂
Thank you 🙂
Wow you still remember the capsicum sambar. One of my fav, but never tried with tricolour capsicum. Vibrant pictures.
Tried this recipe today, very tasty.