Capsicum Sambar

Recipe by
Total Time:
45-60 mins
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1 cup - toor dal
  • 3 tsp - channa dal
  • 1 - medium size onion, chopped
  • 2 - tomatoes medium size, chopped
  • 1 - large capsicum
  • 5 - garlic flakes
  • 1 - lemon-sized tamarind ball
  • 2 tsp - coriander leaves, chopped
  • 4 curry leaves, chopped
  • 2 tsp - sambar powder
  • Salt and chilli powder as per taste
  • 2 pinch - asafoetida
  • 1/2 tsp - turmeric
  • 3 tsp - oil
  • 1 tsp - urad daal + cumin + mustard seeds

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