Capsicum Sambar, is a South Indian style sambar recipe made in Karnataka. It uses Capsicum(also known as koda molaka/ banglore kathirikkia/ banglore brinjal).
If you do not know, what a sambar means, don’t worry I will explain. Sambar is a dish that you make by adding cooking toor daal(a type of lentil) and sambar powder (made by grounding lots of spices) into vegetables boiled in tamarind water.
This is a different style of sambar preparation, that you will like, especially if you are having dosa or vada as snack during the evening time.
For this recipe I have used green color capsicum. This is because when compared to other colored capsicums, the green ones tastes better.
So, let us see how to make this recipe in your home.
1. Cut ½ the capsicum, by removing the top stem and the inside. We need the pieces as shown below.
2. Heat oil in a pan and fry the capsicum into it. This will remove the raw taste. Just fry it till the outer sides of the capsicum shrinks a bit.
3. In a pressure cooker, add 1 scoop of toor daal.
4. Wash it well, add turmeric powder and 1 glass of water to it and let it cook for 10-12 whistles.
5. Boil 2 glasses of water in a pan, and add the capsicum into the boiling water. Add turmeric and salt into it and let it cook for 5 minutes.
6. Prepare tamarind water by taking 1 small round of tamarind. Mix it in water to prepare tamarind juice.
7. Pour the tamarind juice onto the capsicum mix and let it boil for another 2 minutes. Keep it in medium flame.
8. Add 2 tbsp. of sambar powder into water. Mix it well and pour it into the sambar mix. Let it boil another 10 minutes.
9. By this time, the toor daal in cooker would have been ready. Mash the daal with a spatula to form a thick semi gravy.
10. Add 5-6tbsp of this gravy into the sambar mix. Depending on the thickness add more if required.
11. Mix it well, and add ¼ tbsp of hinge. Turn off the flame.
12. Take oil in a pan. Add some mustard seeds, 5-8 karipatha and ¼ tbsp hinge. As the mix gets fried, add the same on top of the Sambar mix.
13. Your capsicum sambar is now ready to be served.
• Remember to fry the capsicum first before adding. Because, if the raw taste of capsicum is not removed your sambar recipe would get spoiled.
• The cooker I use, allows me to cook both rice and daal at the same time. If you are having a single purpose cooker, add 1 scoop of toor-daal (or ½ cup of toor daal) and add 2 glasses of water and cook it.
• If you don’t have tamarind with you, you can get ready made tamarind juice.
• For this recipe, I have used fresh homemade sambar powder.If you don't have one, use the ready made sambar powder.
• For every sambar recipe, tempering will be the last step. In tempering, we will be frying few ingredients and masala’s and add on top of the sambar. This will give it a richer taste.
Tomato Capsicum Sambar - Check this recipe that uses tomato and fenugreek in its preparation mix
Aroma Sambar - Check this sambar recipe that uses different powdered lentils in the masala to bring a rich aroma