Here is a copy cat recipe for Saravana Bhavan sambar, a popular South Indian hotel/ restaurant. This is a flavorful and delicious side dish, perfect to serve with any South Indian meal.
The addition of a freshly ground spice paste adds a lot of flavor along with the sambar powder. This is a perfect side dish to serve with either rice or idli/ dosa.
Table of contents
About the recipe
Saravana bhavan is a popular restaurant in South India and has quite a few locations here in US as well. Here is a copycat recipe for one of their popular menu items, Sambar.
This creamy, spicy Saravana Bhavan sambar is easy to make and absolutely delicious. A freshly ground spice paste is made with coriander and fenugreek seeds. Along with store bought sambar powder, this makes the sambar taste absolutely amazing.
The addition of fried gram dal (putnalu) gives the dish a creamy and delicious texture. This hotel style sambar tastes great with both rice or idli/ dosa. Try this easy sambar recipe and I am sure you will love it.
Ingredients
For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.
Here are the ingredients you need to make this Saravana Bhavan hotel style sambar recipe:
- Dal - a combination of toor and moong dal.
- Onion, tomatoes, curry leaves and cilantro.
- Sambar powder ~ use either store bought or homemade sambar powder.
- Tamarind paste
- Mustard, fenugreek & cumin seeds, dry red chilies and hing.
Here are the ingredients you need to make the spice paste:
- Coriander seeds
- Dry red chilies
- Fenugreek seeds
- Fried gram or putnalu
- Tomatoes
Instructions
For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.
Here is how to make restaurant style sambar recipe:
Make Spice Paste
Heat oil in a small pan on medium heat. Add coriander seeds, fenugreek seeds, dry red chilies and putnalu; fry till fragrant. Add the chopped tomato and cook till soft.
Once cool, transfer the mixture into a blender and blend to a smooth paste. Keep aside.
Cook dal
Combine toor dal and moong dal in a pressure cooker. Add the water and cook until soft and mushy.
Make Sambar
Heat oil in a medium size sauce pan on medium heat. Add mustard seeds, fenugreek seeds, asafoetida, dry red chilies and curry leaves. Once the seeds start to splutter, add the onions (or shallots) and cook till turn translucent.
Add chopped tomato and cook till it gets mushy. Next add tamarind pulp and salt. Bring the mixture to a boil.
Stir in turmeric, sambar powder, and mix well. Add the cooked dal and the ground masala paste. Add 1~2 cups of water to get to desired consistency. Simmer on low flame until the top gets frothy and the flavors get a chance to come together.
Garnish with chopped cilantro and serve with idli or dosa or even rice.
Expert Tips
- Make the spice paste up to 2 days in advance. Store in an airtight container in the fridge. You can also freeze it for up to a month.
- Use either shallots or red onions to make this hotel style sambar.
- Saravana bhavan hotel style sambar is great to serve immediately. But its even better the next day when all the flavors have a chance to mingle.
- Store leftover sambar in an airtight container for up to 4 days. Reheat thoroughly before serving.
You might also like
Here are a few more delicious South Indian dal recipes that you might like:
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Recipe Card
Saravana Bhavan Sambar
Ingredients
For Spice Paste:
- 1 teaspoon Oil
- 1 tablespoon Coriander seeds
- ½ teaspoon Fenugreek seeds
- 2~3 Dry red chilies
- 1 tablespoon Fried gram/ dalia/ putnalu
- 1 Medium Tomato, chopped
For Sambar:
- ½ cup Toor dal, rinsed and drained
- 2 tablespoons Moong dal, rinsed and drained
- 1½ cups Water, plus more as needed
- 1 tablespoon Oil
- 1 teaspoon Mustard seeds
- ¼ teaspoon Fenugreek seeds
- 2 Dry red chili
- ⅛ teaspoon Asafoetida/ hing
- 8 ~ 10 Curry leaves
- 2~3 Medium Shallots (or 1 medium red onion), cut into thin slices*
- 1 Large Tomato, chopped
- 1~2 tablespoons Tamarind pulp
- To taste Salt
- ¼ teaspoon Turmeric
- 1½ teaspoons Sambar powder
- 2 tablespoons Cilantro, finely chopped
Instructions
Make the Masala Paste:
- Heat oil in a small pan on medium heat. Add coriander seeds, fenugreek seeds, dry red chilies and putnalu; fry till fragrant, about 3~4 minutes. Add the chopped tomato and cook till soft, about 2~3 minutes.Once cool, transfer the mixture into a blender and blend to a smooth paste. Keep aside.1 teaspoon Oil, 1 tablespoon Coriander seeds, ½ teaspoon Fenugreek seeds, 2~3 Dry red chilies, 1 tablespoon Fried gram/ dalia/ putnalu, 1 Medium Tomato, chopped
Make Sambar:
- Combine toor dal and moong dal in a pressure cooker. Add the water and cook until soft and mushy. 6~8 minutes in Instant Pot on high pressure. 2~3 whistles in a stove top pressure cooker.½ cup Toor dal, rinsed and drained, 2 tablespoons Moong dal, rinsed and drained, 1½ cups Water, plus more as needed
- Heat oil in a medium size sauce pan on medium heat. Add mustard seeds, fenugreek seeds, asafoetida, dry red chilies and curry leaves. Once the seeds start to splutter, add the onions (or shallots) and cook till turn translucent, about 3~4 minutes.1 tablespoon Oil, 1 teaspoon Mustard seeds, ¼ teaspoon Fenugreek seeds, 2 Dry red chili, ⅛ teaspoon Asafoetida/ hing, 8 ~ 10 Curry leaves, 2~3 Medium Shallots (or 1 medium red onion), cut into thin slices*
- Add chopped tomato and cook till it gets mushy. Next add tamarind pulp and salt. Bring the mixture to a boil.1 Large Tomato, chopped, 1~2 tablespoons Tamarind pulp, To taste Salt
- Stir in turmeric, sambar powder, and mix well. Add the cooked dal and the ground masala paste. Add 1~2 cups of water to get to desired consistency. Simmer for 6~8 minutes on low flame until the top gets frothy and the flavors get a chance to come together. Garnish with chopped cilantro and serve with idli or dosa or even rice.¼ teaspoon Turmeric, 1½ teaspoons Sambar powder, 2 tablespoons Cilantro, finely chopped
Video
Notes
- Make the spice paste up to 2 days in advance. Store in an airtight container in the fridge. You can also freeze it for up to a month.
- Use either shallots or red onions to make this hotel style sambar.
- Saravana bhavan hotel style sambar is great to serve immediately. But its even better the next day when all the flavors have a chance to mingle.
- Store leftover sambar in an airtight container for up to 4 days. Reheat thoroughly before serving.
Nupur UK-Rasoi
Hi Pavani. I have been to Sarvana Bhavan in Delhi and then here in the UK. The Delhi was good but not the best I had had. Of course restaurants in South do a much better job becase of the fresh and local produce and experienced chefs. I wish they had a set of rules like McD's to be followed around the world. I never knew we can make Sambhar this way as well. roasting dal first and all, sounds really interesting. Pinned for my use dear 🙂
Srivalli
Yea even though I have eaten many times in their chain of restaurants, I haven't particularly found their sambar to be that good..however many love it..so maybe..:)..still some of their dishes are quite good..However your sambar bowl has me drooling ok..very nicely presented!
vaishali sabnani
Pavani during our BM meet we went to Sarvana Bhavan and I didnt find anything extraordinary. Infact on our trip to Pondi we enjoyed better S Indian food . This sambar looks very interesting and yummy , good one.
Kalyani
I don't remember the taste of this sambhar at saravana bhavan as its been years since I ate there .. Bookmarking to try out ...
praba bubesh
wow..perfect sambar..I will surely try it this week..
Rajani S
I have never been a Saravana bhavan fan, even in Chennai. But it just took me two months away from India and I literally pushed my husband to take me there. In Edison, I found that the food is inconsistent, sometimes good and sometimes-like you said- 'meh'. I guess the good days outnumber the bad days, else it would have been out of business long back!
sushma
Sambar looks great Pavani, Love the Sarvana Bhavan sambar
Archana Potdar
Mmm! Bookmarking this delicious sambhar.
Sowmya :)
This brings back soooo many memories of chennai and saravana bhavan. I must have eaten in almost all their outlets there and still visit it every time I go to chennai. Will try this right away!
Sandhya Ramakrishnan
I love to go to the Saravana Bhavan in Chennai for its atmosphere and not so much for food. When they opened the one in Edison, it was quite good and over a period of time, the quality just went downhill. It is really bad now and highly recommend people to stay away from it. This sambhar is just so delicious and I can have a couple more dosai or idli just because of this.
Sapana Behl
This is very interesting way of making sambhar.Very nicely presented.
Varadas Kitchen
I have not been to the branch they have here but your version looks thick and creamy, just the way I like it.
Global Tastes & Travels Inc.
perfect comfort food!
Global Tastes & Travels Inc.
perfect comfort food!
Priya Suresh
Lipsmacking sambar... wish i get a bowl..
Harini-Jaya Rupanagudi
Interesting version of sambar. I have heard various comments about Saravana Bhavan. Ate a few times in Salem and loved the food there.
sneha datar
Tasty and delicious sambar.
Ruchi Indu
Interesting version of sambar.... Reminds me of the sambar idli served in saravana bhavan...
Food lover
In Germany there are only 3 or 4 sarvana bhavans and unlike other countries....this is heavenly food for south indian food lovers <3
Loved your recipe. Brings back memories from Tamil nadu