Quick Capsicum Sambar
Capsicum Sambar has a unique flavour and it suits with both rice and any tiffin item like idli, dosa and pongal. When you make this Sambar in one shot in pressure cooker in just 15 minutes your cooking becomes the easiest isn't it?
Ingredients for making Quick Capsicum Sambar?
Tamarind juice taken from a small lemons size tamarind 600 ml
Green capsicums washed and cut in to rough pieces from 2 or 3 capsicums
Moongh dal and Thur dal 3 table spoons each soaked in water for 20 minutes
Slitted green chillies 2
Turmeric powder 1/4 tea spoon
Hing / Asafoetida powder 1/4 tea spoon
Sambar Powder 3 tea spoons
Salt to taste
Oil 3 tea spoons
Mustard seeds, fenugreek seeds 1 tea spoon each and 2 Red chillies for seasoning
Few curry leaves and coriander leaves for garnishing.
How to make Quick Capsicum Sambar?
Heat a Pressure cooke with oil and add mustard seeds and fenugreek seeds.
Once they splutter and the fenugreeks become brown put the red chillies and the capsicum pieces with slitted green chillies.
Give few stirs and pour the tamarind juice in to it.
Add all the powders, salt and the soaked dal.
Stir well.
Close the pressure cooker and allow it get cooked up to 6 or 7 whistles.
Switch off the stove.
Open the lid once the steam is released fully, garnish with the leaves.
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