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1 cup -
3 tsp -
1 - medium size onion, chopped
medium size, chopped
1 - large
1 - lemon-sized
2 tsp - coriander leaves, chopped
4 curry leaves, chopped
2 tsp - sambar powder
Salt and chilli powder as per taste
2 pinch -
1/2 tsp -
3 tsp - oil
1 tsp - urad daal + cumin +
How to Make Capsicum Sambar
Wash and boil both the dals with half of the chopped tomatoes, a little haldi, 3 garlic flakes and a pinch of asafoetida in a pressure cooker till cooked
Take a heavy bottomed vessel and 3 tsp of oil
When the oil is hot, add 1 crushed garlic flake, fry for one minute then add the urad daal, cumin, mustard seeds (altogether 1 tsp) and curry leaves and allow it to splutter.
Add a pinch of asafoetida and then add chopped onion and fry for 2 minutes.
Then add capsicum and fry
Add tomatoes and coriander leaves and then add salt, chilli powder, a little turmeric, sambar powder and fry for a little while.
Then add 2 cups of water let it boil for a while.
Meanwhile take out the dal from the cooker and mash the dal.
Capsicum should not get over cooked, add the mashed dal to it and boil for a while
Then add the extracted tamarind juice, let it boil for another 4 to 5 mins
Bawarchi of the Week
Ramya is an ardent blogger who is known for her authentic Kannada recipes.