Being a Madrasi, having a fetish for Sambar is nothing new. However, when I see how my colleagues love the Hotel Saravana Bhavan Sambar, makes me wonder if there is a different sambar all together! After all, a sambar is a simple, everyday dish right!
Hotel Saravana Bhavan is a chain of hotels that specializes in vegetarian food. Their charges are sky high, yet the place is always crowded. That must show you, how much fanfare the place has. We have a hotel close by and trust me their parcels are much sought out, even if the food packed is very less, not enough to feed a person. Same goes for the side dishes like the sambar or the chutneys. Everything comes in very small packets.
However it is, there is no doubt that people who eat it love their sambar. Coming to the recipe for today, it’s a sambar made with MTR Sambar powder. This recipe is so quick and can be done in flat 15 mins.
The process used is so simple I always wonder why I have not thought of it myself for my tiffin sambar. As I had already said the sambar Amma makes for Idlis is different from what she makes for Rice. She was making this for a while before I actually asked her why she has been making this sambar constantly. Then I was told how simple she has made this process.
I realized I had to make this myself and till the powder lasted, I must have made this every other week.
Making this is very simple. Mix everything in one single bowl, pressure cook, and temper! How much simpler can it become?
Wash and pressure the toor dal along with turmeric powder till done.
Once the pressure falls, mash well, transfer to a bowl. Add the tamarind pulp, chopped tomatoes, peeled small onions, sambar powder, grated coconut, salt and coriander leaves. Add water as per requirement.
Again pressure cook for a whistle. Wait for the pressure to fall down.
Heat a small pan with oil, temper with the sambar whole spice mix. Add curry leaves. Pour this over the cooked sambar. Simmer for 5 mins.