Saravana Bhavan Hotel Style Sambar

Hotel Style Sambar is a tasty, flavorful side dish made by cooking dal, veggies & spices. This Saravana Bhavan Style Sambar is inspired by the famous Tamil Nadu hotel and brings that same taste home. It is a great side for Idli, Dosa, Uttappam & Upma that could be easily reciprocated at home with this recipe.

This version uses a freshly ground masala with fried gram dal and coconut which gives that hotel-style aroma and flavor. If you're missing Saravana Bhavan's breakfast sambar, try this once - it comes close! Perfect for when you want something light yet satisfying. It's light, comforting, and full of flavor with just the right amount of tang and spice.

Jump to:

• About Saravana Bhavan Hotel Style Sambar
• Saravana Bhavan Hotel Style Sambar Ingredients
• How to make Saravana Bhavan Hotel Style Sambar Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Saravana Bhavan Hotel Style Sambar

Saravana Bhavan sambar is one of the most talked about hotel sambars in Tamil Nadu. It has a unique flavor that is not too spicy, not too tangy just balanced well. The texture is thin but not watery, making it perfect for tiffin items. We usually make this kind of sambar for breakfast or dinner to go along with soft idli, dosa, pongal or even upma.

This is different from regular homemade sambars as it uses a fresh ground masala instead of just sambar powder. Also, small onions (shallots) and a bit of coconut add a lovely richness to the flavor. Even if you don't use all the veggies, adding just 2-3 like carrots, brinjal or drumstick gives a nice hotel-like taste.

The texture is slightly flowing, unlike thick curry-style sambars. It's simple to make and needs just a few basic ingredients but the taste is something special. It is usually served hot, directly over soft idlis with a spoon of ghee drizzled on top. The sambar soaks the idlis and makes them soft and tasty.

I usually make this sambar on weekends for a mini hotel-style breakfast at home. A small treat for the family when we miss eating out. It's quick to make, and the flavor gets better if you rest it for 15-20 mins after cooking.

Saravana Bhavan Hotel Style Sambar Ingredients

• Toor dal - Its the key ingredient. It gives soft, creamy texture that blends well into the sambar. You can use moong dal too if you want it bit lighter.
• Tomato - It's added mainly for slight tang. Makes the sambar tasty and bit fresh. You can skip or just use tamarind alone also.
• Carrot - I added for some natural sweetness. Gives nice bite and color too. You can also use beans instead if you prefer.
• Brinjal - Mainly for adding variety. It becomes soft and absorbs all the flavor nicely. Can skip this if you don't like brinjal.
• Tamarind - I used a small piece. It gives the right tang and balances the taste well. Tamarind paste works okay also.
• Coriander leaves - Added at the end. It gives freshness and nice aroma. Try not to skip if possible.
• Coconut - Gives richness and makes the sambar more smooth. Little bit of sweetness comes from this. You can skip for simple version.
• Fried gram dal - This is used while grinding the masala. Gives hotel-type smooth flavor. I don't think there's any good replacement for this.
• Sambar powder and turmeric powder - These are the spice powders here. Sambar powder adds aroma and mild heat, turmeric gives the color and base flavor. Use any good brand or homemade one.
• Tempering - These are added in the tadka. Mustard and urad dal gives crunch, fenugreek adds light bitter note, hing gives strong aroma and curry leaves gives nice freshness. All together it lifts up the flavor very well.
• Small onion - I used this for tadka. It gives nice sweetness and flavor. Big onion can be used if small one is not there.
• Green chilli - I added just one. Gives small kick of spice. You can add more if you like it spicy.
• Oil - Used for cooking and tempering. I used regular oil only. Coconut oil gives nice aroma if you like that taste.

Similar Recipes

• Idli Sambar
• Arachuvitta Sambar
• Sambar Powder
• Kerala Sambar
• Idli, dosa
• Sambar Recipe

How to make Saravana Bhavan Hotel Style Sambar Step by Step

1.To a mixer jar add all the ingredients listed under 'to grind' and grind to a fine paste along with little water if needed. Soak tamarind in water.

2.Rinse dal add it along with turmeric powder, oil and water till immersing level to a pressure cooker. Pressure cook for 5 whistles in low medium flame or until mushy.

4.Once pressure releases mash it well with a laddle, Set aside. In a kadai heat oil, saute the veggies along with tomato.

5.Saute for few minutes until it shrinks. Add dal + water to veggies.Let it boil.

6.Cook covered for few minutes until the veggies are soft. Once veggies are cooked, add grinded paste.

7.Boil until raw smell leaves. Add tamarind water and simmer for few minutes

8.Meanwhile prepare the tadka : Heat oil in a tadka pan - add mustard seeds let it splutter, then add urad dal and fenugreek seeds, hing. Add curry leaves, small onions and green chili. Saute till transparent.

9.Add this tadka to boiling sambar. Allow for a short boil. Finally garnish with coriander leaves, mix well and switch off. Sambar should be flowing so adjust the consistency.

Serve hot with idli, dosa.

Expert Tips

• For perfect consistency - The sambar should be little flowing and not too thick. I usually add little hot water at the end if it looks too thick after boiling.
• Don't overcook veggies - They need to be soft but not too mushy. I just cook them till they shrink and become tender, that's enough.
• Masala freshness - Always grind the masala just before adding. Boil it nicely for few mins so the raw smell goes fully. This gives that hotel kind of flavor.
• Tadka timing - Try to add the tadka only after sambar is fully cooked. It gives fresh flavor and makes the sambar smell too good in the end.
• Resting time - Once the sambar's done, just keep it covered for 10-15 mins after turning off. It help the flavors settle down and taste more nice.

Serving and Storage

Serve this sambar while its hot, goes good with soft idlis, dosa, pongal or even upma. It goes well with anything mild and simple. You can even have it with plain rice and ghee. If you have leftovers, store in fridge and reheat before using. Just add a splash of hot water if it has thickened too much.

FAQS

1.Can I skip coconut in this recipe?

Yes, but it adds a nice smoothness. You can skip for a lighter version.

2.Can I make this ahead of time?

Yes, just reheat slightly before serving. Add hot water if it thickens.

3.What veggies can I use?

Carrot, brinjal, drumstick, beans or even radish works well.

4.Is this sambar spicy?

No, it's mild. But if you want you can add a little chili powder if needed.

5.Can I use moong dal instead of toor dal?

Yes, moong dal gives a slightly different taste but it works fine.

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