Thursday, April 9, 2015

Saravana Bhavan style Sambar

Thanks to my friend Asha Radhakrishna Shenoy whose post inspired me to cook this .... I was Drawn to the recipe simply cause of fact that Saravana bhavan is one of my fav restaurants as well . when i tried this I absolutely fell in love with the sambar ,so yummy the taste was exactly like the one we get in the hotels ...Here goes the recipe for that :) 

Original recipe source is from


2 cups of mixed Vegetable (I have used carrot, beans, cauliflower)

To be ground to paste

2 tbsp Roasted gram/ Daria dal/ Fried gram

1 big Tomato

2 big tbsp coconut 

3 tbsp Sambar Masala (I always use Shakti Brand )

1/4 tsp Hing /asafoetida  

For Sambar

1 cup Toor dal

1/4 tsp haldi

2 onions cubed 

1 tomato chopped 

2 tbsp tamarind paste or 1 tbsp tamarind 

2 tbsp finely chopped coriander leaves  

salt to taste

For Tempering 

1/4 tsp Mustard seeds

2-3 red chillies 

1/2 tsp cumin seeds

2 med sized Onion ( cut into small cubes) / small sambar onion (6 -8 Peeled) 

2 tbsp coriander leaves

1 sprig of curry leaves

  • Wash the toordal and put haldi and pressure cook it till soft and gets mashed well . Cool and Mash well and keep aside.
  • Par boil all the vegetables and keep aside.
  • Grind roasted gram, 1 tomato (roughly chopped), sambar powder, hing , coconut to a smooth paste and keep aside.
  • Now add the boiled vegetables, 2 cubed onion and 1 roughly chopped tomato to the cooked dal, put the tamarind paste and bring to a boil till the onion and tomato gets cooked.
  • Add ground paste to the dal and cook for 2-3 mins on a low heat and keep stirring in regular intervals .
  • Heat oil in another pan add mustard seeds, cumin seeds, urad dal , red chillies and stir till the mustard seeds pop up . Now add onion (2 cubed ), coriander leaves, curry leaves and fry well and add over the dal. stir well
  • Cook for 3 - 4 mins till the masala gets mixed well and get well infused .
  • Serve with Idli / steaming hot rice and papad.....heavenly !

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