Wednesday 21 May 2014

Capsicum Sambar
Capsicum/ Green bell pepper chopped - 1 no
Toor dal cooked - 1 cup
Shallots / small onions chopped - 10 nos
Tomato chopped - 1 no
Tamarind extract - 1/4 cup 
Salt to taste
Turmeric powder - 1/4 tsp
Curry leaves - few
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Oil - 2 tbsp

Sambar powder ingredients
Coriander seeds - 2 tbsp
Red chilli - 2 nos
Cumin seeds - 1 tsp
Fenugreek / Vendhayam - less than 1/4 tsp

1. Dry roast the ingredients given under Sambar powder and grind to fine powder.
2. Heat oil in a pan, add mustard seeds and cumin seeds. Allow to crackle. 
3. Add chopped onions, curry leaves and sauté until onions turn transparent, add the chopped capsicum and tomatoe to the pan, stir fry for a minute.
4. Add a cup of water and tamarind extract to the pan and bring to boil. Add turmeric powder, Sambar powder and salt to taste.
5. Cover pan with lid and allow Sambar to boil for 2 mins. Add the cooked Toor dal, stir well and boil Sambar for another 2 mins without lid.
Serve hot capsicum Sambar with steamed rice
Idli or dosa.