Capsicum and Brinjal Sambar (Kudamilaga, Kathirikka Sambar)

A simple flavorful capsicum sambar my mom prepares every week. We can serve this sambar with rice, roti or dosa. 

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2 Large Capsicum (200 Grams)
3 Brinjals (200 Grams)
3 Green Chilies 
3 to 4 Sprigs Curry Leaves
1 1/2 Tbsp Chilly Powder
1/2 Tbsp Turmeric Powder
1 Tbsp Coriander Powder
2 Tbsp Tamarind Water
1 1/2 Cups Cooked Pigeon Peas (Yellow Dhal)
1 Large Onion
2 Tomatoes
2 Dried Red Chilies
1/2 Tsp Mustard Seeds
1/4 Tsp Cumin
1/2 Tsp Black Gram Dhal
1/4 Tsp Fenugreek
2 Tbsp Sesame or Peanut Oil
Salt as per taste
Lime juice and coriander for garnish.
Prep up:
We use pressure cooker to cook dhal. Rinse 1/2 cup pigeon peas thrice add the dhal to a pressure cooker safe dish for cooking, add 1/4 tsp turmeric and 2 cups water.

Place a lid and cook the dhal for 3 whistles. We also cook the tomato and tamarind along with dhal. Wash both the tomatoes and place in a pressure cooker safe bowl along with dhal. Wash lime size tamarind and place it along with tomato and cook it with dhal.

Once the dhal has cooked remove from flame allow pressure to release check if the dhal has cooked mash it using a potato masher or back of a ladle and reserve.

Allow the cooked tomatoes to cool. Peel the tomatoes, discard the skin reserve.

In a mixing bowl add the tamarind along with 1/4 cup water using only fingers squeeze and extract tamarind pulp reserve.

Wash the capsicum and brinjal twice. Remove the cap and seeds, chop the capsicum into large cubes and reserve. Remove the caps from brinjal and chop into quarters place in a tub of water reserve.

Peel, Wash and roughly chop onion. Slit green chilies in middle and reserve. Wash and reserve the curry leaves.

Heat oil in a heavy bottom pot, pressure pan or wok on medium flame.

Once the oil starts to smoke slightly add the mustard seeds, fenugreek, cumin, dried red chilies and black gram dhal allow all the ingredients to splutter and reduce.

Add the onions, slit chilies and curry leaves fry till onion turns transparent.

Squeeze and add the tomatoes to the onion fry till oil surfaces on the sides.

Add the capsicum, drain and add the brinjal along with chilly powder, coriander powder and turmeric powder fry all the ingredients.

Add 2 cups water and salt cover and allow the veggies to cook.
In roughly 10 to 15 minutes the veggies should have softened add the cooked dhal little at a time build the gravy according to thickness and consistency.

Add excess water if needed along with tamarind pulp and salt if needed bring to rapid boil.

Switch off the stove garnish with lime juice and coriander leaves serve hot with roti, rice or dosa...Enjoy :)

Best side dish to serve along with capsicum sambar is mushroom uppu kari. Please click here for recipe.


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