Milagu kara sambar/ spicy pepper sambar

Main Dish
2 servings
15 min
25 min
Very Easy


Number of serving: 2
Murungaikai( Drumstick)-2 or Kathrikai (Eggplant)-4 or Keerai Thandu(  Stems of Amaranth leaves)-1 bunch

Toordal( cooked and mashed)-1cup

Onion small chopped-1

Tomato small chopped-1

Turmeric powder-1/4 teaspoon

Salt to taste

Dry roast and grind the following ingredients to fine powder:

Urad dal( Ullutham parrupu)-2 teaspoon

Whole Black pepper( Milagu)-2 teaspoon

Mustard seeds( Kadugu)-1 teaspoon

Dry red chilly( Varamilagai)-4


Mustard seeds-1 teaspoon


Curry leaves-few

Oil required


  • In a deep vessel add vegetable, onions and tomatoes, add enough water and bring to boil. Cook till the vegetable are tender.
  • When vegetable is done, add cooked toordal to the above vegetable and mix well. In a small bowl add the ground masala, 1 teaspoon of water and mix well.
  • Add this mixture to the vegetable toordal mixture.( If the ground masala is directly added to toordal mixture, masala powder will form into lumps and will not mix thoroughly).
  • Add turmeric powder and enough salt to the sambar( add water according to the thickness of sambar). Bring the mixture to boil, simmer for 2 minutes and keep stirring sambar.
  • In a small tadka pan heat 2 tablespoons of oil, when hot add mustard seeds, curry leaves and asafetida. When crackles, add this tempering to the boiling sambar.
  • Serve hot with steamed rice.


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