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    Home » Vegetarian Side Dishes » Saravana Bhavan Hotel Sambar Recipe | How to make Sambar HSB Style!

    Saravana Bhavan Hotel Sambar Recipe | How to make Sambar HSB Style!

    Published: Aug 2, 2013 · Modified: Aug 11, 2021 by Srivalli · 46 Comments

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    Jump to Recipe Print Recipe
    This inspired Hotel Saravana Bhavan Tiffin Sambar Recipe comes very close to the sambar that's served in the popular hotel. The different ingredients that go in add flavour to the Tiffin Sambar.
    Before anybody jumps the gun, let me confess that I was out of my mind thinking what Main course can I showcase. So there has to be something very dramatic right. Well a sambar claiming to be exact as for how it is made in Hotel Saravana Bhavan, can and will stir a lot of rustles. Yes, that's what you are going to read about.
    Until a couple of days back, I was still not clear what to decide on. So while I was browsing through some shared documents that led me to this site, which seems to be the single point of reference to what's famously referred to as the HSB Sambar. While it's been quite some time since I ate the sambar from this place, I knew my colleague is a great fan of this sambar, would be the apt person to say if this is indeed so or not.
    Saravana Bhavan Hotel Sambar Recipe
    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!

    Step by Step Pictures for making the recipe

    Pls excuse the mess, I forgot and covered with a lid, the sambar slipped out of the bowl!

    Saravana Bhavan Hotel Sambar Recipe

    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.

    Notes

    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 

    Print Pin

    Saravana Bhavan Hotel Sambar Recipe

    This inspired Hotel Saravana Bhavan Tiffin Sambar Recipe comes very close to the sambar that's served in the popular hotel. The different ingredients that go in add flavour to the Tiffin Sambar.
    Course Main Dish – Gravies
    Cuisine Tamil Nadu
    Keyword HSB Style Sambar
    By Cook Method Pressure Cooker, Stovetop
    Occasion Weekend Special
    By Diet Vegan
    Dish Type Sambar Varieties
    Author Srivalli

    Ingredients

    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 Drumstick chopped into 2 inch pieces makes approx. 1 cup
    • 5 Shallots / Sambar Onions
    • 1 medium Tomato
    • 2 Green Chillies
    • Coriander Leaves handful
    • Salt to taste
    • 2 tbsp Tamarind Paste / Puli (1 lemon size)

    For Tempering

    • 1/4 tsp Mustard Seeds
    • 1/4 tsp Urad Dal
    • 1/2 tsp Cumin Seeds
    • 3 Dry Red Chillies (round variety)
    • Curry Leaves handful
    • 5 Shallots / Sambar Onions

    Instructions

    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 ground paste to the cooking dal.
    • Next, add the tamarind (puli) water and cook until the vegetables are cooked. Then, remove from the heat.
    • In a pan, heat cooking oil and add mustard seeds, cumin seeds, urad dal and 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.

    Notes

    1. The more you cook the thicker the sambar will end up.
    2. This can be made without the vegetables, with just the shallots as well.
    3. The thickness and the difference in this recipe is because of the fried gram
    4. 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.
    Tried this recipe?Mention @spicingyourlife_ or tag #spicingyourlife_!

    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!

    Everybody at home loved it, but the compliment was my other colleague who loved it, saying she can't stand HSB sambar, this, however, was very nice indeed. Thank God for good friends!

    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 31

    « Dhansak ~ a dal mismash!
    Gobi Fried Rice | Cauliflower Fried Rice »

    Reader Interactions

    Comments

    1. Sandhya Ramakrishnan says

      August 02, 2013 at 7:05 pm

      Yumm!! Interesting read and yes it is hard to decide what is a main course when it comes to different cuisines. I always wanted to make hotel style sambhar...let me try with your recipe soon :)Have some idli maavu fermented and ready for the weekend..

      Reply
    2. Sia says

      August 02, 2013 at 7:23 pm

      That one looks fantastic Valli. I am soooo going to try this recipe.

      Reply
    3. Finla says

      August 02, 2013 at 8:14 pm

      I love food from SB and the sambar looks so good.

      Reply
    4. Ramya Krishnamurthy says

      August 03, 2013 at 12:19 am

      fingerlicking sambhar akka and love the step pics

      Reply
    5. Denny says

      August 03, 2013 at 12:26 am

      Awesome recipe...I love recipes of famous restaurant dishes, and this one is one of my favorites.Bookmarking to try very soon.

      Reply
    6. Kalpana Sareesh says

      August 03, 2013 at 6:06 am

      yummy one..

      Reply
    7. Padmajha PJ says

      August 03, 2013 at 8:01 am

      I too was confused when it came to Indian main dishes, wondering if they would fit in.

      And this sambar is looks way better than HSB sambar. Going to try this method soon..

      Reply
    8. Preetha Soumyan says

      August 03, 2013 at 9:17 am

      Good Recipe.. and i love Sambar,,,,,,,,

      Reply
    9. Rajani S says

      August 03, 2013 at 11:21 am

      The first day first show looks good :). I am bookmarking this to try out sometime.

      And there is a typo Valli. I think you meant the sambar is thick and not think :D.

      Reply
    10. Sapana Behl says

      August 03, 2013 at 11:47 am

      Lovely post ! I just love Saranya Bhavan sambhar , it's superb!! Bookmarking it..

      Reply
    11. Kalyani says

      August 03, 2013 at 11:53 am

      saravana bhavan and chennaiites have a special reln right Valli ? the sambhar looks good ! I actually liked the chutneys that they serve and the pongal from HSB is out of this world!

      Reply
    12. vaishali sabnani says

      August 03, 2013 at 1:53 pm

      I have had sambar at SB but may be 3-4 years back...but what I can recall is that I has enjoyed each and everything...any way a new sambar is welcome..I am loving those spongy Idlis too.

      Reply
    13. Jayashree says

      August 03, 2013 at 2:33 pm

      Thick or not, that looks wonderful, Valli.

      Reply
    14. divya says

      August 03, 2013 at 3:18 pm

      looks super yummy 🙂 lovely clicks dear 🙂

      Reply
    15. Priya Suresh says

      August 03, 2013 at 7:42 pm

      Love SB's sambar, thats definitely fingerlicking sambar, can have two more idlies with this chutney.

      Reply
    16. Razina Javed says

      August 04, 2013 at 2:23 am

      yummy meal,....

      Reply
    17. Saraswathi Tharagaram says

      August 03, 2013 at 10:50 pm

      Love Saravana Bavan Sambar,Makes wonderful and comforting combo with idly.

      Reply
    18. The Pumpkin Farm says

      August 04, 2013 at 6:59 am

      Valli, I will indebted for life thanks to you sharing this recipe...my husband is a huge fan of this sambhar, although I never had the chance to taste it myelf, I can imagine it must be very delicious

      Reply
    19. Gayathri Kumar says

      August 05, 2013 at 3:19 am

      Awesome recipe and nice write up. Enjoyed it a lot. The addition of the spice paste is very interesting...

      Reply
    20. Harini-Jaya R says

      August 05, 2013 at 5:17 am

      Wow! Addition of fried gram is interesting. Shall try this variation the next time. I was wondering what version of sambar powder you used for this.

      Reply
    21. Nivedhanams Sowmya says

      August 05, 2013 at 2:25 pm

      could you also share your recipe of the sambar powder used for this??????

      Reply
    22. Preeti Garg says

      August 05, 2013 at 4:35 pm

      Look delicious and tasty

      Reply
    23. Sreevalli E says

      August 05, 2013 at 6:53 pm

      Wow.. I'm gonna try this recipe valli.. My hubby loves this particular sambar.. Thanks for sharing ..

      Reply
    24. Pavani N says

      August 05, 2013 at 10:00 pm

      I love to try different sambar recipes, the masala sounds yummy. Will definitely try this soon.
      Saravana bhavan in New Jersey is super bad. They serve microwaved frozen food, so the food is served as soon as you order it.

      Reply
    25. Pallavi Purani says

      August 06, 2013 at 12:51 pm

      I absolutely love this style of Sambhar. The recipe is by far the best I have seen. Thanks for sharing.

      Reply
    26. Kaushalya Bashyam says

      January 26, 2014 at 9:46 am

      Thanks for a wonderful recipe!!! This variation tasted superb!!! Ive made this couple of times and its become one of my family's favorite sambhar!!!

      Reply
    27. Saraswathy Mathevan says

      March 08, 2014 at 4:12 pm

      Hi... I tried this and it came out really well..!!!
      Thanks for sharing the recipe 🙂

      Reply
    28. khot.deepak14 says

      March 15, 2014 at 7:36 pm

      fantastic sambhar, today i made it at night its came superb with rice,i will reheat the sambhar in the morning for eating with idlis.thanks&gud night

      Reply
    29. Bharat Kesheorey says

      April 23, 2014 at 12:40 am

      Excellent recepie!! Thanks so much sharing. Tried it out and loved it!

      Reply
    30. Bharat Kesheorey says

      April 23, 2014 at 12:41 am

      Excellent recipe!!! Tried it out and loved it. Thanks so much for sharing.

      Reply
    31. bhuvanya raj says

      June 06, 2014 at 11:34 am

      SB recipes will be good to taste I love it gonna try this soon

      Reply
    32. bhuvanya raj says

      June 06, 2014 at 11:35 am

      Awesome recipe n yummy tooo

      Reply
    33. azeeskitchen says

      January 13, 2015 at 8:17 pm

      Hi Valli....yes...after a very long time logging in here 🙂 you are doing a great job! Thanks a bunch for sharing this fabulous recipe...keep rocking:-) !!!

      Reply
    34. Veena K B says

      August 05, 2015 at 4:17 pm

      I tried it today. This doesn't taste like Saravana Bhavan Sambar.

      Reply
    35. meenakshi says

      August 21, 2015 at 4:39 am

      I am not getting shallots where i live. can i use regular onion , does it make any difference to the sambar taste ? can i use MDH brand
      sambar powder?

      please reply soon as i want to make this for today's dinner.

      thanks in anticipation.

      Reply
    36. Srivalli says

      August 21, 2015 at 5:02 am

      Veena Sorry to hear that it didn't work out for you, when I did, it was almost the similar. I say almost as this recipe is not from HSB secret recipe

      Meenakshi Yes Shallots or sambar onion is a must for that unique taste. I am not sure abt Sambar powder, any good brand should work out. Still if you don't have shallots, try with regular ones for today.

      Reply
    37. kiran says

      April 26, 2016 at 9:06 am

      wow it came out very nice, The only thing I missed was tomato's but still came out great, Thanks a lot for this wonderful recipe. By the way I have not tasted the Saravana Bhavan sambar. But I can say 100%, the sambar which I prepared today is so unique , I have not tasted in my life..........

      Reply
    38. Unknown says

      July 21, 2016 at 1:56 pm

      Tried the Sambhar kept out really well, thanks for sharing this recipe. ...my folks at home loved it. ...

      Reply
    39. Sasha de'Sunshyne says

      July 26, 2016 at 12:10 am

      Hello there, thanks for the nice recipe.

      For the tamarind measurement, I thought it was the size of (Yellow) lemon. Then, I realized what you meant was the green LIME. Haha.

      Reply
    40. Srivalli says

      July 26, 2016 at 4:39 am

      Sasha de Sunshyne I guess we have that lemon lime interchanged so often! Glad you got it right.

      Reply
    41. Bhavna says

      April 06, 2017 at 9:58 pm

      Can you tell the secret sambar powder which brand of sambar powder did you use in this recipe so that we can get the same taste like restaurant style.You gave the recipe so much in details but the key ingredient is sambar powder which you have not mentioned it any where.Waiting for your quick reply.

      Reply
      • Srivalli says

        April 07, 2017 at 10:14 am

        Sorry I thought I had linked in the recipes. Have updated the links.

        Reply
    42. Bhanu says

      August 27, 2017 at 12:32 am

      This is my go to recipe for Sambar! Made it many many times and has never failed, though I have never commented every time I come here to 'steal' the recipe! Thanks so much!

      Reply
      • Srivalli says

        August 27, 2017 at 1:28 pm

        Thanks for the feedback Bhanu, glad you took time to let me know..:)..Reading such experience always makes this so meaningful..

        Reply
    43. Rajiv Dixit says

      October 18, 2017 at 2:45 pm

      very nice recipe thanku for sharing with us

      Reply
    44. Anonymous says

      January 04, 2020 at 2:03 am

      This is my "go to recipe" for sambhar. Thank you so much.

      Reply

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