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| 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
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 
Recipe
Saravana Bhavan Hotel Sambar Recipe
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
- 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.
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!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 31
Sandhya Ramakrishnan says
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..
Sia says
That one looks fantastic Valli. I am soooo going to try this recipe.
Finla says
I love food from SB and the sambar looks so good.
Ramya Krishnamurthy says
fingerlicking sambhar akka and love the step pics
Denny says
Awesome recipe...I love recipes of famous restaurant dishes, and this one is one of my favorites.Bookmarking to try very soon.
Kalpana Sareesh says
yummy one..
Padmajha PJ says
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..
Preetha Soumyan says
Good Recipe.. and i love Sambar,,,,,,,,
Rajani S says
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.
Sapana Behl says
Lovely post ! I just love Saranya Bhavan sambhar , it's superb!! Bookmarking it..
Kalyani says
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!
vaishali sabnani says
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.
Jayashree says
Thick or not, that looks wonderful, Valli.
divya says
looks super yummy 🙂 lovely clicks dear 🙂
Priya Suresh says
Love SB's sambar, thats definitely fingerlicking sambar, can have two more idlies with this chutney.
Razina Javed says
yummy meal,....
Saraswathi Tharagaram says
Love Saravana Bavan Sambar,Makes wonderful and comforting combo with idly.
The Pumpkin Farm says
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
Gayathri Kumar says
Awesome recipe and nice write up. Enjoyed it a lot. The addition of the spice paste is very interesting...
Harini-Jaya R says
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.
Nivedhanams Sowmya says
could you also share your recipe of the sambar powder used for this??????
Preeti Garg says
Look delicious and tasty
Sreevalli E says
Wow.. I'm gonna try this recipe valli.. My hubby loves this particular sambar.. Thanks for sharing ..
Pavani N says
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.
Pallavi Purani says
I absolutely love this style of Sambhar. The recipe is by far the best I have seen. Thanks for sharing.
Kaushalya Bashyam says
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!!!
Saraswathy Mathevan says
Hi... I tried this and it came out really well..!!!
Thanks for sharing the recipe 🙂
khot.deepak14 says
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
Bharat Kesheorey says
Excellent recepie!! Thanks so much sharing. Tried it out and loved it!
Bharat Kesheorey says
Excellent recipe!!! Tried it out and loved it. Thanks so much for sharing.
bhuvanya raj says
SB recipes will be good to taste I love it gonna try this soon
bhuvanya raj says
Awesome recipe n yummy tooo
azeeskitchen says
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:-) !!!
Veena K B says
I tried it today. This doesn't taste like Saravana Bhavan Sambar.
meenakshi says
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.
Srivalli says
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.
kiran says
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..........
Unknown says
Tried the Sambhar kept out really well, thanks for sharing this recipe. ...my folks at home loved it. ...
Sasha de'Sunshyne says
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.
Srivalli says
Sasha de Sunshyne I guess we have that lemon lime interchanged so often! Glad you got it right.
Bhavna says
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.
Srivalli says
Sorry I thought I had linked in the recipes. Have updated the links.
Bhanu says
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!
Srivalli says
Thanks for the feedback Bhanu, glad you took time to let me know..:)..Reading such experience always makes this so meaningful..
Rajiv Dixit says
very nice recipe thanku for sharing with us
Anonymous says
This is my "go to recipe" for sambhar. Thank you so much.