Cut Capsicum in 1. 5cm
square pieces slice green chillies in thin strips. Dice Onion similarly
and keep aside. Dice tomato
in small pieces. Pluck kothumalli and set aside.
Soak Tamarind and extract juice.
Take a roti/dosai tawa and add a spoon or two of cooking oil. Heat on a
medium flame. When the tawa is hot, add Capsicum pieces along with sliced
green chillies. Sprinkle two or three pinches of salt on Capsicum . Tawa
fry the capsicum thoroughly ,Using a flat bottomed ladle(rice ladle) and
press the underside of the ladle on flatly spread oiled capsicum pieces.
See that the capsicum is slightly browned. The capsicum would have cooked
to 3/4 and would be almost soft. A fine aroma of fried capsicum will
spread. Remove from fire and keep in a bowl.
Cook the dhall after adding one small spoon of Perangayam (hing) very
well. Keep it aside in the
cooker for thirty minutes. Now
churn the dhall till the froth and keep it aside. Add half sprig of curry
leaves in the Dhall and Now add extract of Tamarind to Dhall along with
salt . Boil the dhall till the raw smell of Tamarind goes off.
Add Turmeric powder ,
chilli powder and jeera powder and half a sprig of curry leaves . Let it
boil for about two to three minutes.
Now add Sambar powder . Let
the whole thing simmer for about six minutes.
Add diced tomato and freshly cut bunch of Kothumalli . Mix well and
let it simmer for three minutes. Take about two ladles of oil in a kadai
and add Red Chillies,mustard, fenugreek(vendhiyum) seeds,when mustard
starts to crackle, add Asafoetida and diced onion. Fry till onion pieces
become translucent. Add the onion along with tempering to sambar Finally
add 3/4 Tawa fried/cooked Capsicum pieces now ,and cover it with a lid
immediately. check for salt .
The Capsicum will cook in residual heat and also add the flavour to sambar.
Your Capsicum Sambar
POINT TO REMEMBER
Sambar must be made atleast two hours before you are to serve to self or
The real taste of sambar comes only after two hours of cooking.
Reheat the Sambar and serve hot. !!!
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