Tuesday, August 5, 2008

Capsicum Sambhar

Power of capsicum in sambhar is simply amazing. whatever i may tell, it could be felt only on trying it. I prepare this capsicum sambhar whenever  i am in short of time to fry the veggies, i could fry these capsicum slices in no time and the flavor it imparts in sambhar is the speciality of this green veggie. I have used only green capsicum while preparing sambhar's. it goes well for both idli or with rice.


I also prefer red capsicum, when i prepare sambhar rice or Bisi-bele bath. though we add countless of veggies, capsicum has a magical taste to lift the taste of sambhar a little higher. let me share my sambhar recipe now.


Capsicum Sambhar


serves : 3
preparation and cooking time: less than 40 minutes


Ingredients:

  • Tuvar dal / tuvaram paruppu - 1/4 cup
  • Moong dal / paasi paruppu  - fistfull
  • Green Capsicum - 1
  • Shallots - 10 (small onions)
  • Tomatoes - 1 big 
  • Curry leaves - 8
  • Sambhar powder - 1 tbsp
  • Turmeric powder- a pinch
  • Oil - 1 tbsp
  • Mustard - 1/2 tsp
  • Hing / asafoetida - 1/4 tsp
  • Fenugreek seeds - 5
  • Dry red chilly - 3
  • Corriander leaves - 1 tbsp (finely chopped to garnish)
  • Tamarind water - 5 to 6 spoons

Method:

Wash both the dals together and pressure cook the dals for 5 whistles. once the steam releases, mash the dal's and set it aside.
In a kadai, add oil, soon after the oil gets hot, add mustard and let it pop, add hing, fenugreek seeds, curry leaves & dry red chilli. fry them.
Add the small onion's & fry till they turn translucent. then add tomatoes till they turn soft. add capsicum and fry till they turn soft. it may take 1 minute. add salt here.
Now add the dal and mix well. then add 1/4 cup of water, pinch of  turmeric powder and sambhar powder and let it boil and then add tamarind water.
Let the sambhar boil for 7-10 minutes in low flame with the kadai / pan closed. remove the sambhar from flame and garnish it with corriander leaves before serving.
Notes:

The taste of sambhar depends on how much time it boils finally. so always let the sambhar boil in low flame for about 10 minutes with the lid closed. in this capsicum sambhar, capsicum gets cooked when the sambhar boils.


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