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Top view of a bowl with Saravana bhavan Sambar.

Saravana Bhavan Sambar

Here is the copycat Saravana Bhavan sambar recipe. This is a flavorful and delicious dish to serve with both rice or idli or sambar.
Author: Pavani
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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Course: Side Dish
Cuisine: tamil
Servings: 8 servings

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.

Nutrition

Calories: 101kcal | Carbohydrates: 15g | Protein: 4g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 16mg | Potassium: 209mg | Fiber: 4g | Sugar: 4g | Vitamin A: 544IU | Vitamin C: 35mg | Calcium: 36mg | Iron: 1mg
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