Home VegetarianSouth IndianSambar Capsicum and Radish Sambar

Capsicum and Radish Sambar

Published under: Sambar

Tuvar Dal – 1/2 cup
Turmeric Powder – 3/4 tsp
Onions – 1/2 cup, finely chopped
Tomatoes – 1 1/2 cups, coarsely chopped
Radish (White or Red) – 1 cup, finely sliced
Tamarind Paste – 1/2 tsp
Sambar Powder – 2 tsp
Salt – 1/2 tsp
Coriander Leaves – 1/4 cup, chopped
Green Capsicum – 2 cups, coarsely chopped

For Tempering:
Oil – 3 tblsp
Asafoetida Powder – 1/8 tsp
Dried Red Chilli – 1, kept whole
Fenugreek Seeds – 1/2 tsp
Black Mustard Seeds – 1 tsp
Urad Dal – 1 tsp

1. Wash the tuvar dal and drain.
2. Cook the dal in 4 cups of water with 1/4 tsp of turmeric powder.
3. Set aside without draining.
4. Put the oil in a pan over medium heat.
5. When the oil is hot add the dried red chilli, asafoetida powder, fenugreek seeds, black mustard seeds and urad dal.
6. Fry over medium heat, till mustard seeds splutter and dal is golden, for about 30 seconds.
7. Add the onions and tomatoes.
8. Cook till onions are translucent.
9. Mix in 1/2 tsp of turmeric powder and the radish.
10. Cook over medium heat stirring continuously.
11. Add the tamarind paste, sambar powder, salt and 1 cup of water.
12. Cook covered over low heat for about 5 minutes.
13. Stir in the cooked dal and 1 cup of warm water.
14. Mix till well blended.
15. Add coriander leaves.
16. When the mixture comes to a boil add the capsicums.
17. Cover and cook over low heat for about 5 minutes.
18. Stir in a cup of warm water if sambar is too thick.
19. Serve with cooked rice.

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