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December 8, 2012


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When i was searching for idli sambar recipe , i got this one titled as saravana bhavan sambar in many blogs & sites.Saravana bhavan is one of the hotels where i wish to have breakfast or dinner. But i never got a chance Sad smile.. Whenever we go in , it will be crowded and we come out disappointed..I’ve seen so many people wait & have their food.I feel , how tasty their food should be !! .Though i have not 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 . So i changed the recipe according to our taste buds.Nowadays i am making this sambar for idli & rice upma. It tastes great !


To pressure cook
  • Toor dal – 1/3 cup ( less than 1/2 cup)
  • Tomato – 2 nos
  • Small onion – 10 nos
  • Hing – a pinch
  • Turmeric powder – 1/4 tsp
  • Oil – a drop
Vegetables – Brinjal , carrot , potato & drumstick ( cook separately and add)
( i dint use )
To grind
  • Grated coconut – 2 tbsp
  • Fried gram dal – 1 tbsp
  • Sambar powder  - 4 tsp ( any sambar powder is fine ) OR ( chilli powder – 2 tsp + dhania powder - 2 tsp)
  • Tomato – 1 no
To soak in water
  • Tamarind – Small berry size (sundakkai alavu)
To saute
  • Sambar onion/ small onion – 10 nos
  • Green chillies – 2 nos
  • Curry leaves – few
To temper
  • 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
Sugar or jaggery – 1/4 tsp


  • Pressure cook all the ingredients given under “pressure cook”  till mushy..Remove & mix well ..
  • Grind all the ingredients adding little water to make a smooth paste.( given under “to grind”)
  • Add this ground paste and the tamarind extract, 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 & add onions and green chillies , curry leaves and saute till onion turns transparent. Add this to the boiling sambar. Boil for some more time..Add sugar while boiling..
  • Finally temper the ingredients and add to sambar.Garnish with coriander leaves..& close it with a lid. Serve after 30 minutes..
  • For guests , add a tsp of ghee before serving Winking smile


  • The actual recipe did not use tamarind.. As i used bangalore tomatoes , i felt its bland. So i added little tamarind extract. If u use tamilnadu tomato( Naatu thakkali) , tamarind may not be necessary..Make sure the sambar should be mild in tanginess..
  • Tempering at the end gives a nice flavour.If u want u can do this step while sauteing onions..
  • Adding sambar onion gives  a nice taste.. U can replace with big onion if u dont have it..
  • If u wish u can use moong dal or a combo of toor & moong dal..


  1. this is one of my fav. breakfast for sure. the sambar looks perfect for a quick meal.

  2. My fav sambar with hot it dear....

  3. Gosh! your sambar looks so tempting...wish I lived near by :(

  4. Delicious Sambar, loved ur clicks...
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  5. Fingerlicking flavourful sambhar, can have two more idlies with this sambhar.

  6. Beautiful click... and love sambhar always... Looks inviting

  7. wow!! superbly done!! yummmm..

  8. So flavorful n yummy sambar...will try it sometime!

  9. Tempting sambar,beautiful clicks..

  10. i love sarvana bhawan's sambhar... it is amazing... seems simple here too...

  11. yummm... so inviting chutney n podis..

  12. Love the entire table setting with the chutneys and sambar!!!
    wow so delicious looking!!!
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  13. Wow...Looks so tempting ...Me too used to make this often...Thanks for sharing...

  14. I love saravana bhavan food. But definitely need a lot of patience to wait there and have their food.. Delicious and flavorful sambhar.. Nice presentation..

  15. looks perfect , love to have with hot idli's :)

  16. Very nice recipe for tiffin sambar. Pictures are superb

  17. I actually like the bubbles in the sambar picture :)The picture itself says the sambar tastes greattttt!


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