MASTERCHEFMOM: Carrot Capsicum Sambar |How to make Sambar? |Gluten Free and Vegan Recipe

Saturday, October 5, 2019

Carrot Capsicum Sambar |How to make Sambar? |Gluten Free and Vegan Recipe

Hi Supermoms,

There are so many different varieties of sambar that I cook. Since I make sambar at least three to four times a week, bringing in variety and also using different vegetables makes it exciting and tasty.

There are few favourite vegetables that I use for sambar. Ash Gourd, Drumstick, Ladies Finger, Radish and Shallots/Sambar Onions are some of them. Traditionally, sambar is made using 'Naatu Kaikari' meaning locally grown vegetables . This was mainly because other vegetables like beans, carrot, capsicum etc., were not easily available or affordable as they had to be imported from other places. Such vegetables were called 'English Kaikari' meaning 'English Vegetable' .

Times have changed and nowadays mostly all vegetables are grown locally and have also become affordable . This means that it was time for us to try traditional recipes with new vegetables. One such interesting vegetable combination in sambar which has become quite popular at home is the Carrot- Capsicum Sambar. So colourful, flavourful and delicious. If you have not tried this sambar, do try and you will surely fall in love with it.

The main step that gives the sambar it's unique flavour and the right crunch to the carrot is the one where the vegetables are pan fried along with the spices. Do follow the same steps in the recipe I have shared and you will be so happy with the end result .

Cooking the sambar in a stone vessel will surely add more taste . However, on your request, I have cooked the sambar in a heavy bottom wide pan/Stainless Steel Kadai so that each one of you can try this recipe. If you do not have sambar powder, you can use one teaspoon Kashmiri Chilli powder and two teaspoons of coriander powder and try this recipe.

I hope I have inspired you to cook this sambar immediately. Let me now share the detailed recipe.

Carrot Capsicum Sambar :

Preparation time : 10 minutes

Cooking time : 30 minutes

Serves : 4-5

1 cup = 250 ml cup

Ingredients :

2 carrots ( peeled and chopped into approx. 1 cm roundels )

1 capsicum/green bell pepper ( de-seeded and chopped into big pieces)

2 medium size tomatoes ( roughly chopped)

1/8 teaspoon turmeric powder

Indian lemon size tamarind ( soaked in 1/2 cup hot water and juice extracted) OR 2 teaspoons thick tamarind extract

1 and 1/2 teaspoons sambar powder

1/2 cup pigeon peas/arhar dal/toor dal (washed twice and pressure cooked with 1/4 teaspoon fenugreek seeds, 1/4 teaspoon turmeric powder, 2 cups of water)

salt to taste

To temper :

1 tablespoon sesame oil

1/4 teaspoon mustard seeds

1 sprig curry leaves ( I skipped it as I did not have them)

pinch of asafoetida ( optional)

To garnish :

coriander leaves (roughly torn) (optional)

Preparatory Steps:

Chopped vegetables and soaked tamarind

Wash and pressure cook toor dal with turmeric powder, water for upto 4 whistles on low/medium flame

Method :

1. Heat a Kadai with oil and temper with mustard seeds.
2. When they start to splutter, add a pinch of asafoetida.

3. Now add chopped tomatoes and turmeric powder.

4. Add the carrot roundels and chopped capsicum and mix well. Cook over low/medium flame for 2 minutes, stirring continuously.

5. Add the sambar powder, salt and mix again.

6. Now, add the tamarind juice and allow the vegetables to cook .

Chef tip : You can close the lid and cook for 5 minutes on low to medium flame. Adjust water quantity. If you are using readymade tamarind paste , dilute the paste with 3/4 cup water

7. Whisk the pressure cooked dal .

Chef tip : You can add 1/4 to 1/2 cup water if you find the dal thick. Water quantity will depend upon the variety of toor dal used and also the consistency of sambar you like. I have made the sambar with more water as it is my family's preference for this particular sambar. Also, you need not whisk it smoothly. A little texture in the dal makes the sambar more tasty.