Idli Sambar Recipe - Saravana bhavan Hotel Tiffin Sambar

When I was searching for idli sambar recipes, I got this one titled as Saravana Bhavan sambar in many blogs & sites. Saravana bhavan is one of the hotels in which I am longing to have my breakfast and dinner and very recently I had a chance to visit it. As I have tasted this sambar, I wanted to try in my kitchen because this recipe is totally new from my usual hotel sambar recipe. No need to make additional powder for sambar. Our usual sambar powder is enough. I have tried the original recipe many times and I felt its less tangy because of Bangalore tomato. So I changed the recipe according to our taste buds. Nowadays I am making this sambar regularly for idli & rice upma. It tastes great !

Idli Sambar Recipe - Hotel Style

Hotel Saravana bhavan style Idli Sambar Recipe

Cuisine: South Indian

Category: Side dish for Idli,dosa

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

1 cup =250ml 

To pressure cook Toor dal – 1/3 cup ( less than 1/2 cup) Hing /Asafetida – a pinch Turmeric powder – 1/4 tsp Cooking Oil – few drops Vegetables – Brinjal , carrot , potato & drumstick ( cook separately and add if using) Tamarind – a small gooseberry size Sugar or jaggery – 1/4 tsp To saute Sambar onion/ small onion – 10 nos Tomato – 1 no Green chillies – 1 no ( slit) Curry leaves – few To grind Grated coconut – 2 tbsp Fried gram dal – 1 tbsp Sambar powder - 1 tbsp ( any sambar powder is fine ) OR ( chilli powder – 1.5 tsp + dhania powder – 1.5 tsp) Tomato – 1 no To temper Cooking oil - 2 tsp Mustard seeds – 1 tsp Urad dal – 1/2 tsp Methi seeds – 1/2 tsp Cumin seeds – 1/2 tsp Red chilly – 1 no ( pinched ) Hing – 1/4 tsp To garnish Coriander leaves – few chopped

HOW TO MAKE SARAVANA BHAVAN SAMBAR - METHOD

Pressure cook all the ingredients given under “pressure cook”  till mushy. Remove & mix well.( Cook drumstick seperately in a bow. and place inside the cooker without adding water. Use drumstick for best tasting sambar).  Grind all the ingredients adding little water to make a smooth paste.( given under “to grind”) Add this ground paste and the tamarind extract ( do not add tamarind extract if you are using tangy tomatoes), salt  to the cooked dal mixture and allow it to boil well till the raw smell emanates. It will thicken. Add water when necessary. Heat oil and add onions and green chillies , curry leaves and saute till onion turns transparent. Add tomato pieces and saute until mushy. Add this to the boiling sambar. Boil for some more time. Add sugar or jaggery while boiling. Finally temper the ingredients given under “To temper” and add to sambar. Garnish with coriander leaves and close it with a lid. Serve after 30 minutes. For guests , add a tsp of ghee before serving : ))

Note

The actual recipe did not use tamarind. As I used Bangalore tomatoes, I felt its bland. So I added little tamarind extract. If you use Tamil nadu tomato( Naatu thakkali) , tamarind may not be necessary. Make sure the sambar should be mild in tanginess. Tempering at the end gives a nice flavor. If you want, you can do this step while sauteing onions. Adding sambar onion gives  a nice taste. U can replace with big onion if you don’t have it. If you wish, you can use moong dal or a combination of toor dal & moong dal.

Try this yummy Saravana bhavan style Idli sambar at home and enjoy your breakfast/dinner !!

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