Capsicum Sambar Recipe, குடைமிளகாய் சாம்பார் for rice
 
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capsicum Sambar Recipe, How to make Capsicum Arachuvitta Sambar
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Recipe type: Main(Sambar Recipes)
Cuisine: TamilNadu, Indian
Serves: 4
Ingredients
  • ½ cup Toor Dal/Thuvaram Paruppu
  • ½ tsp Turmeric Powder/manjal thool
  • 1 Chopped Tomato/thakkali
  • 250g capsicum
  • A Pinch Asafoetida (Asafetida / Hing)
  • To Taste Salt/uppu
  • For Garnishing Coriander Leaves/kothamalli elai
  • To ground fresh Sambar masala we need:
  • 1 tsp Oil/ennai
  • 2 tbsp Coriander Seeds/muzhu kothamali
  • 1 tbsp channa Dal/kadalai paruppu
  • 1 tbsp toor dal/thuvaram paruppu
  • ⅓ tsp Teaspoon Fenugreek seeds/vendhayam
  • 3-4 Red Chili/sigappu milagai
  • 2 tsp Grated Coconut/thuruviya thengai
  • FOR TEMPERING
  • 1 tsp Oil/ennai
  • 1 tsp Mustard Seeds/kadugu
  • 2 dry red chili/milagai
  • Few Curry Leaves/karuveppilai
Instructions
  1. Take Toor dal. Add turmeric powder, and water and pressure cook for 4-5 whistles or until it mushy.
  2. Soak tamarind in warm water for 10 mins and extract the juice and set it aside or you can pressure cook the tamarind along with dal in a separate vessel to make extract very fast.
  3. Heat oil in a pan and add the grinding ingredients, roast them till the dal turns a light brown color. Finally, add the grated coconut and roast well.
  4. cool the ingredients and then powder them in mixie.
  5. Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add dry red chili and curry leaves and saute for few seconds. add capsicum with(i used a green capsicum) and saute for 2 mins.
  6. Add cooked dal and ½ cup water and cook the veggies. Add ground sambar powder and stir well.
  7. Now add tamarind extract along with salt and allow the tamarind to boil till its raw smell goes off. Allow the sambar to boil for a minute. Add water to adjust the consistency of the sambar. Boil the sambar in medium flame for 2 mins and garnish with coriander leaves and switch off the flame.
  8. Serve the delicious Arachuvitta Kalyana Sambar (Arachuvitta Sambar) with Fresh Ground Masala with hot steaming rice along with ghee.
Notes
1. Don't add so much dal because we are using sambar powder then the sambar becomes thicker
2. adjust the spice and salt level according to your tastebuds
3. sambar self-life is very less since we have added coconut, try to finish it by the same day.
4. you can add veggies of your choice
Recipe by Prema's Culinary at http://www.premascook.com/2020/04/capsicum-sambar-recipe-kudamilagai.html