Capsicum Sambar | Kudamilagai sambar

Capsicum Sambar , Kudamilagai sambar, sambhar, Sambar recipe, Sambar without coconut, mixed vegetable sambar, south Indian sambar recipe, vegetable sambar recipe with step-by-step pictures, and video recipe. Check out the kudai milagai Sambar recipe and if you like the video pls SUBSCRIBE to my channel.  

Sambar, sambhar, Sambhar recipe, Sambar without coconut,  bell pepper sambar, south Indian sambar recipe, vegetable sambar recipe is a traditional South Indian style rice accompaniment prepared with a choice of vegetables, lentil,  specially prepared spice powder. The detailed recipe with tips and tricks makes it a great beginner-friendly recipe for South Indian cuisine meals.

WHAT IS SAMBAR?

Sambar is one of the most popular traditional South Indian dishes. A good amount of protein, and vegetables,  blended with flavorful sambhar powder – makes it not only healthy & nutritious but also tastes delicious. 

WHAT TASTES BEST WITH SAMBHAR?

Sambhar plays a key role in South Indian cuisine. Sambhar goes well with tiffin varieties like idli, dosa, uthappam, etc. It also tastes great with rice,  without sambhar their no special thali/ festive/  wedding lunch / Indian lunch combo 

SHOULD I ALWAYS SOAK TOOR DAL?

No, it is optional but I feel soaking helps even cooking

HOW MUCH WATER SHOULD I ADD WHILE COOKING DAL?

It depends on the dal you use. I generally use a 1:3 dal: water ratio. The number of whistles also depends on the dal you use.

WHAT VARIETY OF DAL SHOULD I USE FOR SAMBHAR.

For rice accompaniment sambar I generally use toor dal. For the tiffin variety, I sometimes use moong dal. Restaurants/hotels use a combination of toor dal and masoor dal

HOW MUCH SAMBAR POWDER SHOULD I USE?

I prefer using homemade sambhar powder for my sambhar. The amount of sambhar powder might slightly vary based on your spice level. If you want to make it spicy add extra Sambar powder/ Chilli powder. If you are increasing sambhar powder, you might have to proportional increase tamarind accordingly.

HOW TO MAKE INSTANT POT SAMBAR

Use pot in pot method Cook for 9 minutes and let the pressure release naturally. Follow the rest of the steps same for the instant pot Sambhar recipe

SHOULD I ADD THE GHEE TEMPERING?

I generally use coconut oil for tempering and use little ghee while serving. You can use ghee according to your choice

WHAT SHOULD BE THE CONSISTENCY OF THE SAMBHAR?

Some like thin sambar while others prefer it thick. Adjust water according to your preferred texture. 

CAN I MAKE ONE POT PRESSURE COOKER SAMBAR OR AN INSTANT POT SAMBAR?

If you cook dal and tamarind together, dal might not turn mushy so I recommend using separators for cooking.

Use vegetables of choice

You can use any vegetables of your choice and prepare sambar. 

KUZHAMBU RECIPES IN TMF

TAMARIND-BASED RECIPES IN TMF

Sambar varieties in TMF

Ingredients 

pressure cook dal

1/2 cup toor dal

1+1/2 cup water

1/2 tsp turmeric powder 

1/4 tsp sesame oil

To temper

1/2 tbsp coconut oil

1/4 tsp fenugreek seeds

1/2 tsp mustard seeds

Curry leaves few

Pressure-cook tamarind water

1 cup tamarind water

Required salt

1 capsicum

2 tsp sambar powder

Kuda milaga sambar

1/2 tsp sambar powder

Jaggery pinch

coriander leaves few

Water

How to make capsicum amber with step-by-step pictures

• First, wash and soak toor dal for 30 minutes

• drain the water. Add turmeric powder, sesame oil, and water

• add coconut oil to a wide pan and heat 

• furthermore add mustard seeds, fenugreek seeds; splutter

• add curry leaves and capsicum; sauté for 2 minutes

• furthermore, add asafoetida; sauté for 1 minute

• add required salt and sambar powder; mix well

• furthermore, add tamarind water; quickly mix and turn off the stove

• transfer to a separator
• place it on top of the dal separator 

• close with a lid; pressure cook for 6 whistles and simmer for 3 minutes

• transfer cooked dal and tamarind water to a wide vessel

• furthermore add water, coriander leaves, sambar powder, and jaggery; mix well

• boil for 8 minutes; mix well in between 

• sambar ready