|Saravana Bhavan Hotel Sambar|
Hold your breath ok, well she said this surely doesn’t taste exactly like that. Maybe mine differed with the thickness, as HSB sambar is supposed to be quite thick. Whatever the whole drama that acted out before I made this Sambar, ensured that this sees light and yes this is going to grace today’s post as the first of the Main course I decided to blog on.
Welcome to the 31st Edition of BM friends, you are reading the first of the Main Course series. Now if you ask me what Main Course is, for a western menu, one can point out straight and say this is the Main course. I even looked up the dictionary and the only thing that said was, it’s the main course of the meal after the entrée. This is exactly the right formula to throw you out of your wits. I spent many days simply thinking about what could possibly be suitable for this series.
As somebody asked if it was by sheer coincidence or planned act that all themes ended up starting with M in the BM# 31 Edition. I was boastful to say I had planned it all and one of the pitfalls was this Main course. Who in their proper mind want to have such themes, well I did and here I am all confused yet happy that sambar, though tasted delicious, now has to take on the so-called name.
Do try it and cook it for a bit more. I was really in a hurry and this was done in a flat 20 mins time, with waiting time on the vegetables to reach me. I am sure you will enjoy it and as the Bard said, what’s in a name!
Saravana Bhavan Hotel Sambar Recipe
To Grind as paste
2 tsp Fried Gram / Roasted gram/Pottu kadalai
3/4 cup Tomato or 1 Big
1 tbsp Coconut Shredded
2 tsp Sambar powder
1/4 tsp Asafoetida / Hing
For the Sambar
3/4 cup Toor Dal
1 cup Brinjal / Kathirikkai (3 to 4 small)
1 cup Drumstick chopped into 2 inch pieces makes appr. one long
5 Shallots / Sambar Onions
1 Tomato medium
2 Green Chilli
Coriander leaves handful
Salt to taste
2 tbsp Tamarind paste / Puli 1 lemon size
1/4 tsp Mustard seed
1/4 tsp Urad dal
1/2 tsp Cumin seeds
3 Dry Red Chillis Round variety
Curry leaves handful
5 Shallots / Sambar Onions
How to make Saravana Bhavan Hotel Sambar Recipe
Wash and pressure cook the toor dal to a soft consistency by adding enough water.
Wash and soak the tamarind, extract the pulp, keep it aside.
Chop the vegetables and keep it aside. Slit the green chili into two pieces.
Grind to paste roasted gram, 1 Tomato, coconut, sambar powder, asafoetida to a smooth paste by adding water.
Once the dal is well cooked, add 4 cups of water, add the cut vegetables, Shallots, chopped tomato, green chilli and cook.
Now add the ground paste to the cooking dal.
Next, add the tamarind (puli) water and cook until the vegetables are cooked. Then remove from heat.
In a pan heat oil, add mustard seed, cumin seed, urad dal stir until the mustard splatter. Now add Shallots, dry chili, curry leaves until curry leaves splatter.
Now pour this over the simmering sambar, add coriander leaves and cook until sambar comes to a boil and remove from heat.
The more you cook the thicker the sambar will end up.
This can be made without the vegetables, with just the shallots as well.
The thickness and the difference in this recipe is because of the fried gram
I have two different sambar podis, This Sambar podi is what Amma has been making for a long time. Second Sambar powder is something she developed recently. Both the versions work well with this recipe
Serve with Idlis
Another first of sorts, I never add green chilies to my Sambar. Green Chilis don’t come to mind when I conjure upon a sambar recipe. But then I added, I wonder who got those green chilies now!