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 when iam in short of time to fry the veggies, i could fry these capsicum slices in seconds and the result is absolutely a rewarding one. I have used 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 here,
Ingredients:
1. Tuvar Dal- 1/4 cup
2. Moong Dal-fistfull
3. Shallots-10 (small onions)
4. Tomatoes-2
5. Curry leaves-8
6. Sakthi Masala Smbhar Powder-1 tbsp
7. Turmeric powder- a pinch
8. Hing- a pinch
9. Fenugreek seeds-5
10. Dry Red Chilly-3
11. Corriander Leaves to garnish
12. Capsicum- 1
13. Tamarind water -5 to 6 spoons( i dont use tamarind, instead i use one tomato extra)
Method:
Pressure cook the dal for 5 whistles. mash it and keep aside.
Now In a kadai, add 3 spoons of oil, when it gets heated, add mustard, when it pop's up, add hing and fenugreek seeds, add curry leaves and dry red chilli. fry them and add the small onion's. fry them well. now add tomatoes and fry them, add capsicum and fry. add salt here. Now add the Dal and mix well. You can 1/4 cup of water here and add turmeric powder and sambhar powder and let it boil and add tamarind water. let it boil and garnish it with corriander leaves before serving.
I learned the trick of adding moong dal from suganya's Araichivitta sambhar. I tried her Vada and araichuvitta sambhar, within less than 24 hours since she published her post, where my hubby asked me twice, did u do this. her tip of refrigerating the urad dal before grinding works lot on perfect outcomes.
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