Capsicum Sambar Recipe, குடைமிளகாய் சாம்பார் for rice

This Capsicum Arachuvittam sambar for rice, capsicum sambar recipe is one super quick sambar made with குடைமிளகாய் in Tamil. Arachuvitta Kalyana Sambar is one authentic way of making sambar with freshly ground Sambar Masala. Capsicum Sambar I made without onion and garlic because it was made on the Tamil Puthandu. I have shared my Pandigai Thaligai on Youtube do check that. This Kudamilagai(we call it Kondu Milagai😜) is Iyengar Style Sambar which is very famous in TamilNadu especially South India. If you are looking for Kerala( style) sambar check this  Thrissur style Varutharacha sambar. A Short YouTube of making capsicum Arachuvitta Sambar and Pudalangai Kootu is uploaded for Easy understanding. Follow me @Premasculinary on Instagram. Stay tuned on Prema’s Culinary for More Kalyana Recipes 😉

I have ordered vegetables through online @carrefore supermarket, but due to quarantine, my order got delayed. I have no glue what vegetable to use to make sambar, all veggies got over only I got capsicum, some beans, and snake gourd and leftover coconut(around 2 to 3 tbsp). Using that I planned my Pandigai Menu I used Capsicum for making sambar, beans Paruppu Usili, and Pudalangai Kootu. Used the coconut to make the Sambar masala. Yay, see how clever am. This was the lesson I have leaned how to survive with the availability and get satisfied with small things.

Few more interesting Sambar Recipes in Prema’s Culinary, Mysore Sambar Recipe, Mullangi Sambar Recipe, How to make Simple Sambar Recipe, Turnip sambar recipe

The sambar masala Ingredients are Coriander seeds, methi, chana dal(Kadalai Paruppu), dry red chilies and grated coconut. The ratio of masala ingredients mentioned here up to my taste. You just adjust the spice level according to your tastebuds.

A short Video of making Capsicum Sambar recipe, Kudamailagai sambar:

Capsicum Sambar Recipe, How to make Kudamilagai Sambar with coconut:

Capsicum Sambar Recipe, குடைமிளகாய் சாம்பார் for rice

 

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Prep time

20 mins

Cook time

15 mins

Total time

35 mins

 

capsicum Sambar Recipe, How to make Capsicum Arachuvitta Sambar

Author: Premalatha Aravindhan

Recipe type: Main(Sambar Recipes)

Cuisine: TamilNadu, Indian

Serves: 4

Ingredients

• ½ cup Toor Dal/Thuvaram Paruppu
• ½ tsp Turmeric Powder/manjal thool
• 1 Chopped Tomato/thakkali
• 250g capsicum
• A Pinch Asafoetida (Asafetida / Hing)
• To Taste Salt/uppu
• For Garnishing Coriander Leaves/kothamalli elai
• To ground fresh Sambar masala we need:
• 1 tsp Oil/ennai
• 2 tbsp Coriander Seeds/muzhu kothamali
• 1 tbsp channa Dal/kadalai paruppu
• 1 tbsp toor dal/thuvaram paruppu
• ⅓ tsp Teaspoon Fenugreek seeds/vendhayam
• 3-4 Red Chili/sigappu milagai
• 2 tsp Grated Coconut/thuruviya thengai
• FOR TEMPERING
• 1 tsp Oil/ennai
• 1 tsp Mustard Seeds/kadugu
• 2 dry red chili/milagai
• Few Curry Leaves/karuveppilai

Instructions

1. Take Toor dal. Add turmeric powder, and water and pressure cook for 4-5 whistles or until it mushy.
2. Soak tamarind in warm water for 10 mins and extract the juice and set it aside or you can pressure cook the tamarind along with dal in a separate vessel to make extract very fast.
3. Heat oil in a pan and add the grinding ingredients, roast them till the dal turns a light brown color. Finally, add the grated coconut and roast well.
4. cool the ingredients and then powder them in mixie.
5. Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add dry red chili and curry leaves and saute for few seconds. add capsicum with(i used a green capsicum) and saute for 2 mins.
6. Add cooked dal and ½ cup water and cook the veggies. Add ground sambar powder and stir well.
7. Now add tamarind extract along with salt and allow the tamarind to boil till its raw smell goes off. Allow the sambar to boil for a minute. Add water to adjust the consistency of the sambar. Boil the sambar in medium flame for 2 mins and garnish with coriander leaves and switch off the flame.
8. Serve the delicious Arachuvitta Kalyana Sambar (Arachuvitta Sambar) with Fresh Ground Masala with hot steaming rice along with ghee.

Notes

1. Don't add so much dal because we are using sambar powder then the sambar becomes thicker
2. adjust the spice and salt level according to your tastebuds
3. sambar self-life is very less since we have added coconut, try to finish it by the same day.
4. you can add veggies of your choice

3.5.3208

Capsicum Sambar Recipe step by step instructions:

1. Take Toor dal in a vessel. Add turmeric powder, and water and pressure cook for 4-5 whistles or until it mushy.
2. Soak tamarind in warm water for 10 mins and extract the juice and set it aside or you can pressure cook the tamarind along with dal in a separate vessel to make extract very fast.

1. Heat oil in a pan and add the grinding ingredients, roast them till the dal turns a light brown color. Finally, add the grated coconut and roast well.
2. cool the ingredients and then powder them in mixie.

1. Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add dry red chili and curry leaves and saute for few seconds.
2. Now add capsicum (i used green capsicum) and saute for 2 mins. Add cooked dal and ½ cup water and cook the veggies. Add ground sambar powder and stir well. Now add tamarind extract along with salt and allow the tamarind to boil till its raw smell goes off.

1.  Add water to adjust the consistency of the sambar. add turmeric powder and salt mix well. Boil the sambar in medium flame for 2 mins and garnish with coriander leaves and switch off the flame.
2. Serve the delicious capsicum Sambar (Arachuvitta Sambar) with Fresh Ground Masala with hot steaming rice along with ghee.