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 .. 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 usualhotel sambarrecipe.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 )
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)
Sambar onion/ small onion – 10 nos
Green chillies – 2 nos
Curry leaves – few
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
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
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..