Even there are so many ways to make sambars, I am always a huge fan of Saravana bhavan sambar. Especially the one in mylapore koil street. I will never miss to eat idly Pongal Vada with my favorite sambar and finishing touch with coffee. So, I desperately wanted to make this at home. For that I did some research using google and read so many blogs and recipes. Finally, I have discovered my destiny recipe after multiple attempts and little tweaks and turns. I don’t know if it is exactly as same as hotel taste, but it reminds me of my golden days and that taste.
Let’s see how to make this sambar:
- Prep time – 10 mins
- Cook time -30 – 45 mins
- Serves – 4
Ingredients needed:
- Toor Dal – 1 cup
- Tomato – 1 roughly chopped
- Carrot – 2
- Brinjal – 4
- Drumstick – 1
- Turmeric powder – 1 generous pinch
- Sambar powder – 1 tsp
- Thin/watery tamarind pulp – 1/2 cup
- Coriander Leaves – to garnish
- Oil – 2 tsp
- Water – as required
- Salt – to taste
To Grind:
- Fried Gram Dal – 3 tsp
- Coconut – 2 tbsp
- Tomato – 1 roughly chopped
- Red chili – 2
Seasoning:
- Oil – 2 tsp
- Mustard Seeds – 1 tsp
- Split Urad Dal – 1 tsp
- Fenugreek Seeds – 1/2 tsp
- Small Onion – 10 -15
- Hing – 1/2 tsp
- Curry Leaves – a sprig
- Green Chili – 1 slit
Method:
- Rinse dal and Pressure cook it with little oil and turmeric powder for 5 whistles in low medium flame or until mushy.
- Once the pressure subsides, mash it well with a laddle, Keep aside
- Cut all the vegetables of your choice
- Grind together coconut, roasted gram, red chili and tomatoes to a fine paste. Keep aside
- In a pan, add a tsp of oil and saute all the vegetables, along with tomatoes for few mins. Add required salt.
- Then add the mashed dal to it. Add required water and bring it to boil. Let the veggies cook until soft.
- Now, add coconut paste to it and boil it for 5 mins
- Add tamarind pulp and let the sambar boil. Adjust water as required
- Tempering: Heat oil in a pan, add mustards, urad dal, fenugreek seeds, curry leaves, small onions, green chilies, Hing.
- Add this tempering to the boiling sambar.
- Let the sambar boil for 3-5mins, then garnish with coriander leaves and switch off.
Serve with Idly, Dosa, Pongal or Vadai.
Notes:
- This sambar will be thick, so adjust the consistency by adding water according to your preference.
- The more you cook the thicker the sambar will end up.
- This sambar thickens with time too. So, add hot water, if it becomes thick while serving.
- Add veggies of your choice, mostly a combination. So that sambar will be flavorful. I have used carrots, brinjal, drumsticks and shallots (small onion) . This can be made without the vegetables, with just the shallots as well.
- Add 1/2 tsp chilli powder if your sambar powder is less spicy.
- Why are we using Roasted gram? – It gives different flavor than the regular sambar and gives thickness.
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