Ingredients
Capsicum - 1
Boiled Toor Dal - 1/2 Cup
Tamarind Paste - A Lemon Size
Chopped Tomato - 1
Sambar Powder - 11/2 Tablespoons
Asafoetida - A Pinch
Mustard Seeds - 1 Teaspoon
Fenugreek Seeds - 1 Teaspoon
Curry Leaves - 5 To 6
Oil
Salt
Preparation
1. In a pan, heat oil. Add mustard seeds and let it pop out. Now, add fenugreek seeds and once it splutters, add capsicum pieces.
2. Fry until capsicum is half cooked. Then, add tamarind paste, sambar powder, and salt.
3. Add toor dal and boil for 5 minutes. Finally, add curry leaves and boil for 2 more minutes.
Now, the Capsicum Sambar is ready!!!
Serve: Hot Rice, Dosa, and Idly.
Capsicum - 1
Boiled Toor Dal - 1/2 Cup
Tamarind Paste - A Lemon Size
Chopped Tomato - 1
Sambar Powder - 11/2 Tablespoons
Asafoetida - A Pinch
Mustard Seeds - 1 Teaspoon
Fenugreek Seeds - 1 Teaspoon
Curry Leaves - 5 To 6
Oil
Salt
 |
| Capsicum Sambar Learned From Mom's Corner |
1. In a pan, heat oil. Add mustard seeds and let it pop out. Now, add fenugreek seeds and once it splutters, add capsicum pieces.
2. Fry until capsicum is half cooked. Then, add tamarind paste, sambar powder, and salt.
3. Add toor dal and boil for 5 minutes. Finally, add curry leaves and boil for 2 more minutes.
Now, the Capsicum Sambar is ready!!!
Serve: Hot Rice, Dosa, and Idly.
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