Capsicum Sambar Recipe | Kudamilagai Sambar with stepwise pics and a short YouTube video. If you like my video, please SUBSCRIBE to my youtube channel. This capsicum sambar has a unique flavor, it tastes so good with hot steamed rice and with side dishes like Aloo Fry, Aloo Tuk, Aloo Gobi Fry, etc. Mostly I prepare sambar at least 2 to 3 times a week, so make use of all the veggies like carrot, beans, brinjal, okra, spinach sometimes with potato too. Whenever I buy capsicum I mostly finish it off to prepare Fried Rice, Hakka Noodles, Kadai Paneer, or Capsicum Paruppu Usili, so there will not be any leftovers, so this sambar happens in my home once in every 2 or 3 months. To make the sambar more vibrant, you can use yellow and red-colored capsicums too, kids in your home will love it a lot. I slightly adapted my Drumstick Sambar Recipe and used Homemade Sambar Powder, which lent a magical aroma to the dish, so friends do try, you will definitely love it.
Check my other Eggless Baking Recipes like
1. Arachuvita Sambar
2. Mixed Vegetable Sambar
3. Onion / Vengaya Sambar
4. Kadamba Sambar
5. Okra / Vendakkai Sambar
6. Mango Sambar
Sambar Using Capsicum
Capsicum Sambar Recipe | Kudamilagai Sambar
Ingredients
1Cup = 250 ML, 1 tsp = 5 ML
- 1/2 Cup Toor Dal
- 2 Cups Water
- 1 Large Capsicum
- 1 Onion
- 2 Small Tomato
- 1 Medium gooseberry sized Tamarind
- 1/2 tsp Turmeric Powder
- 3 tsp Sambar Powder Link for Homemade Sambar powder
- Salt As Needed
To Temper
- 2 tbsp Oil or Ghee
- 1 tsp Mustard Seeds
- 1/4 tsp Urad Dal
- 1/4 tsp Fenugreek
- 1½ tsp Jeera
- 2 Pinch Hing
- 1 sprig Curry Leaves
Instructions
- Soak dal in water for 30 minutes, as soaking helps in easy cooking of the dal.
- Rinse the dal well. Pour 1.5 cups of water, then add 1/4 tsp of jeera and 1 pinch of methi seeds. Pressure cook dal for 4 to 5 whistles.
- By the meantime soak tamarind in 1/2 cup of hot water for 20 minutes. Extract the tamarind juice and discard the pulp. Keep by side.
- Chop the onion, tomatoes, and capsicum into cubes
- Then, measure and keep the ingredients 'To Temper'.
- Heat 2 tbsp of oil in a pan and add the mustard seeds. Once it starts to splutter, add the urad dal, jeera, methi seeds and give a quick stir.
- Now, add the curry leaves, onion and saute till translucent.
- Add the tomatoes and saute till mushy.
- Now, add the capsicum and saute for 2 minutes in low flame, till the raw smell of the capsicum leaves.
- Pour the dal water (used for cooking dal). Once it starts to boil, add the turmeric powder, sambar powder, and required salt.
- Cook covered for about 3 to 4 minutes until the capsicum turns soft but not mushy.
- Mash the dal and add now. Mix well and let it boil for 2 minutes.
- Pour the tamarind juice and give a final boil for 2 minutes. Mix everything and switch off the flame.
- Finally, garnish with coriander leaves.Serve this Capsicum Sambar Recipe with rice and Potato Curry.
Video
Notes
Tips for Kudamilagai Sambar
1. For easy cooking of dal, soak it in water for 30 minutes. Equal quantity toor dal and moong dal can also be used. 2. Onion can be replaced with shallots/small onion (10 nos) which adds more taste to the Kudamilagi Sambar. 3. I used green colored capsicum alone. For a colourful sambar, you can use red and yellow coloured capsicums too. 4. Use ghee or sesame oil for tempering which lends an excellent aroma to the Capsicum Sambar Recipe. 5. Use curry leaves and hing generously in seasoning for more aroma. 6. Sambar powder can be replaced with 2 tsp of chilli and coriander powder. 7. Always add tamarind juice only after the capsicum is cooked. It can be replaced with 2 tsp of readymade tamarind paste too. 8. The shelf life of this sambar is 3 days under refrigeration. Also, it tastes better the next day.
Kudamilagai Sambar Recipe
Method for Capsicum Sambar Recipe
1. Soak dal in water for 30 minutes, as soaking helps in easy cooking of the dal.
2. Rinse the dal well. Pour 1.5 cups of water, then add 1/4 tsp of jeera and 1 pinch of methi seeds. Pressure cook dal for 4 to 5 whistles.
3. By the meantime soak tamarind in 1/2 cup of hot water for 20 minutes. Extract the tamarind juice and discard the pulp. Keep by side.
4. Chop the onion, tomatoes, and capsicum into cubes
5. Then, measure and keep the ingredients ‘To Temper‘.
6. Heat 2 tbsp of oil in a pan and add the mustard seeds. Once it starts to splutter, add the urad dal, jeera, methi seeds and give a quick stir.
7. Now, add the curry leaves, onion and saute till translucent.
8. Add the tomatoes and saute till mushy.
9. Now, add the capsicum and saute for 2 minutes in low flame, till the raw smell of the capsicum leaves.
10. Pour the dal water (used for cooking dal). Once it starts to boil, add the turmeric powder, sambar powder, and required salt.
11. Cook covered for about 3 to 4 minutes until the capsicum turns soft but not mushy.
12. Mash the dal and add now. Mix well and let it boil for 2 minutes.
13. Pour the tamarind juice and give a final boil for 2 minutes. Mix everything and switch off the flame.
14. Finally, garnish with coriander leaves.
Serve this Capsicum Sambar Recipe with rice and Potato Curry.
Capsicum Sambar Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog. 
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