Capsicum Sambar – Kudamilagai Sambar

November 1, 2017 Kuzhambu Varieties  No comments

Sambar is an essential item in every South Indian household. Usually it is made with veggies like drumstick, brinjal.. This time I tried it with capsicum and to my surprise it added a magical flavour to it. It so happened that a friend of mine had come home & I had nothing in the fridge other than capsicum. So made this Capsicum Sambar & garlic potato fry. Just could not believe that I gained many junior fans for this sambar. Since then, I was wanting to make this post. Finally clicked & shot the video as well. So trust me it is a very flavourful one. Do try it! 

Check my Drumstick Sambar recipe too.

Here is the video..


Now to the recipe..


Capsicum Sambar My Magic Pan

[Preparation Time-10 mins : Cooking Time- 20 mins]

Capsicum Sambar Ingredients:

  • Toor Dal – 1/4 cup
  • Tamarind Paste – 1/2 tbsp
  • Shallots – 7 to 10
  • Tomato – 1
  • Capsicum – 1 (I used green)
  • Coriander leaves – few
  • Sambar Powder – 1.5 tbsp
  • Turmeric powder – 1/4 tsp
  • Salt – as needed

To Temper:

  • Oil – 1 tbsp
  • Mustard – 1 tsp
  • Urad Dal – 1 tbsp
  • Fenugreek seeds – 1/2 tsp
  • Asafoteida – a generous pinch
  • Dry chilli – 1
  • Curry leaves – 2 sprigs


Capsicum Sambar My Magic Pan



  • Wash and pressure cook toor dal along with water and turmeric powder for 1 whistle and simmer for 5 mins. Once the pressure releases, mash the toor dal well and keep it aside. Heat a pan with oil and temper with mustard, urad dal, fenugreek seeds, dry chilli & hing. Add sambar onions & curry leaves. Saute until onions are translucent.


  • Add cubed capsicum and tomato. Saute for a minute. Add tamarind extract, sambar powder, salt & required water.


  • Mix well & let it boil for a few mins until the raw smell goes off. Add the cooked toor dal and let it boil until all the ingredients blend well and the sambar becomes thick. Finally add coriander leaves and switch off.



Thats it! Flavourful Capsicum Sambar is ready!

Serve hot with rice or idli/dosa too.


Capsicum Sambar My Magic Pan



  1. I have used green colour capsicum. U can use tri-colour too.
  2. Capsicum will get cooked easily, so no need to boil for a long time after tamarind extract/sambar powder.
  3. U can add the tempering finally too.


Capsicum Sambar My Magic Pan

– By Sundari Nathan

Leave a reply

Thank u so much for stopping by!! Your feedback means a lot to me :) Please do not leave any comments with links to your blog or events!!

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>