Capsicum Sambar | Sambar without Tamarind and Onion | Kudaimilagai Sambar

In South Indian cuisine, Sambar plays a major role in everyday cooking.  We can make sambar with almost any vegetable, but there are some veggies that will give it an exquisite flavor. Capsicum Sambar is one of the dishes that have that exquisite flavor. The special today is that I made this sambar without onion and tamarind. You can always skip adding onion in sambar, but tamarind, no. However, I tried something different today and skipped out on the tamarind and used lemon juice instead. It turned out super delicious and my kids loved it, especially my little one - she said is going to prepare sambar in the same way when she gets older…. 💓 It is always special when we get positive comments from our loved ones. For those who prefer Satvik food, people who reduce tamarind, onion, and garlic intake, this is the best way to make sambar and there is no difference in the taste. This delicious sambar goes well with rice, idli, dosa and all the tiffin varieties 😋😋

VIDEO

STEP BY STEP SAMBAR:

INGREDIENTS:

Capsicum           - 2

Tomato              - 1 

Toor Dal             - 1 Cup

Sambar Powder  - 2 tbsp

Turmeric powder - 1/4 tsp

Lemon Juice        - 1/4 Cup

Salt                    - to taste

Water                 - as required

Coriander Leaves - few

TO TEMPER:

Oil                      - 2 tbsp

Mustard Seeds     - 1/2 tbsp

Fenugreek Seeds  - 1/2 tbsp

Curry Leaves        - few

HOW TO MAKE:

Pressure cook toor dal along with 3 cups of water.  Allow 3 to 4 whistles and cook soft.  Mash the dal and keep aside. 

Heat oil in a kadai, splutter mustard seeds, add fenugreek seeds and curry leaves.  Add chopped tomatoes, sambar powder, turmeric powder and salt. 

Saute and cook till tomatoes are soft and oil separates.  Add chopped capsicum.  Cut capsicum into desired size.  

Mix well and add 1/4 cup of water.  Bring to boil (one boil).  Do not overcook capsicum. As it get cook very fast also will be too soft for sambar.  

Add cooked toor dal along with water for needed consistency.  Bring to boil. 

Do not boil boil more the capsicum get cooked soft.  Turn off the stove when it starts boiling.  Add lemon juice. 

Garnish with coriander leaves.  Capsicum Sambar without tamarind and onion is ready to serve. 

Serve hot with rice, idli, dosa or pongal and other tiffin items.  

TIPS:

Always turn off the stove and add lemon juice.  Do not cook after adding lemon juice as it will give bitter in taste. 

Cook with other sambar vegetables.  Hence I made it with capsicum I have not over cooked them. For other vegetables like drumstick, brinjal, okra and more ....cook them as we do normal sambar then add toor dal.  

Add little jaggery at the end it will give nice flavor and thickness to the sambar.