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    You are here: Home / Recent Posts / Saravana Bhavan Hotel Style Sambar

    Saravana Bhavan Hotel Style Sambar

    July 2, 2015 by Sharmilee J 16 Comments

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    Hotel Style Sambar is a tasty, flavourful gravy made by cooking dal, veggies & spices that mimics the famous hotel chain sambar in Tamil Nadu. Saravana Bhavan Hotel Style Sambar is a great side for Idli, Dosa, Uttappam & Upma that could be easily reciprocated at home with this recipe. Saravana Bhavan Hotel Sambar Recipe

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    I am not a big fan of Saravana Bhavan Sambar, but when I was searching for hotel sambar recipes, this recipe caught my attention so bookmarked and kept.Finally a day has come for me to try this sambar tagged as ‘Saravana Bhavan Style Hotel Sambar’.I cannot say that this tastes exactly the same as Saravana Bhavan Sambar but sure comes very closer to it,so worth the try.This sambar is thick and flavourful making it ideal to serve for any breakfast dishes like idli,dosa,vadai pongal etc.
    Sambar Idli RecipePin

    If you have any more questions about this Saravana Bhavan Hotel Style Sambar Recipe do mail me at [email protected] In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

    Tried this  Saravana Bhavan Hotel Style Sambar Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    Hotel Style Sambar
    Print Recipe Pin Recipe

    Saravana Bhavan Hotel Style Sambar

    Hotel Style Sambar is a tasty, flavourful gravy made by cooking dal, veggies & spices that mimics the famous hotel chain sambar in Tamil Nadu. Saravana Bhavan Hotel Style Sambar is a great side for Idli, Dosa, Uttappam & Upma that could be easily reciprocated at home with this recipe.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Servings2 people
    AuthorSharmilee J

    Ingredients

    • 1/3 cup toor dal
    • 1/2 medium tomato roughly chopped
    • 1 carrot roughly chopped
    • 1 brinjal roughly chopped
    • 1/8 tsp turmeric powder
    • 1 marble sized tamarind
    • coriander leaves finely chopped to garnish
    • 1.5 tsp oil
    • water as required
    • salt to taste

    TO GRIND:

    • 1 tsp fried gram dal
    • 1/2 tbsp coconut
    • 1/2 medium tomato roughly chopped
    • 1/2 heaped tsp sambar powder

    TO TEMPER:

    • 1.5 tsp oil
    • 1/2 tsp mustard seeds
    • 1/4 tsp split urad dal
    • 7 halved small onion
    • 1/8 tsp fenugreek seeds
    • a pinch hing
    • few curry leaves
    • 1 green chilli slitted

    Instructions

    • 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.
    • 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.
    • Once pressure releases mash it well with a ladle, set aside.
    • In a kadai heat oil, sauté the veggies along with tomato.
    • Sauté for few mins until it shrinks.
    • Add dal + water to veggies. Let it boil.
    • Cook covered for few mins until the veggies are soft.
    • Once veggies are cooked, add grinded paste. Boil until raw smell leaves.
    • Add tamarind water and simmer for few mins.
    • 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 chilli. Sauté till transparent.
    • 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 Saravana Bhavan Hotel Style Sambar with hot idlis.

    Notes

    • This is tiffin sambar so should be flowing and not too thick. So adjust the consistency by adding water according to your preference.
    • This sambar thickens with time so add hot water, if it becomes to thick while serving.
    • Add veggies or a combination of veggies so that sambar is flavourful. I used carrots, brinjal and shallots(small onion) for making this sambar. You can even use drumstick.
    • Add 1/2 tsp chilli powder if your sambar powder is less spicy.
    Nutrition Facts
    Saravana Bhavan Hotel Style Sambar
    Amount Per Serving (75 g)
    Calories 244 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 1g6%
    Trans Fat 0.02g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 4g
    Sodium 125mg5%
    Potassium 815mg23%
    Carbohydrates 38g13%
    Fiber 15g63%
    Sugar 13g14%
    Protein 10g20%
    Vitamin A 5662IU113%
    Vitamin C 19mg23%
    Calcium 56mg6%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    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.
      How to make hotel sambar - Step1Pin
    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.
      How to make hotel sambar - Step2Pin
    3. Once pressure releases mash it well with a laddle,Set aside.In a kadai heat oil, saute the veggies along with tomato.
      How to make hotel sambar - Step3Pin
    4. Saute for few mins until it shrinks.Add dal + water to veggies.Let it boil.
      How to make hotel sambar - Step4Pin
    5. Cook covered for few mins until the veggies are soft.Once veggies are cooked, add grinded paste.
      How to make hotel sambar - Step5Pin
    6. Boil until raw smell leaves.Add tamarind water and simmer for few mins.
      How to make hotel sambar - Step6Pin
    7. 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 chilli.Saute till transparent.
      How to make hotel sambar - Step6Pin
    8. 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.
      How to make hotel sambar - Step6Pin

    Serve with hot idlis.
    Saravana Bhavan Hotel Sambar Recipe

    Pin

    Expert Tips

    • This is tiffin sambar so should be flowing and not too thick.So adjust the consistency by adding water according to your preference.
    • This sambar thickens with time so add hot water, if it becomes to thick while serving.
    • Add veggies or a combination of veggies so that sambar is flavourful.I used carrots,brinjal and shallots(small onion) for making this sambar.You can even use drumstick.
    • Add 1/2 tsp chilli powder if your sambar powder is less spicy.

    Sambar Idli RecipePin

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    Filed Under: hotel style, RandomPosts, Recent Posts

    Reader Interactions

    Comments

    1. Kalaivani Dhinesh

      July 02, 2015 at 8:05 am

      tempting…..

      Reply
    2. Kalyani

      July 02, 2015 at 3:56 pm

      This is sort of reverse of traditional sambar right? Like we add tamarind pulp to the cooked dal and add shallots in end. Can we also add shallots along with the veggies initially?

      Reply
      • SHARMILEE J

        July 03, 2015 at 12:58 am

        Yes you can….

        Reply
    3. jeffy Thomas

      August 08, 2015 at 4:58 am

      What's the Malayalam of fried gram dal?? Is it kadala parippu or something else?? Confused

      Reply
      • SHARMILEE J

        August 09, 2015 at 12:57 pm

        I don't know in malayalam but it is called pottukadalai in tamil

        Reply
      • Ganesh

        September 12, 2015 at 6:48 am

        Yes Porittha kadalai paruppu

        Reply
    4. jeffy Thomas

      August 08, 2015 at 7:48 am

      Made it today..for the first time..it tasted superb..thanks for the recipe ��

      Reply
    5. radha thirumani

      December 02, 2015 at 8:34 pm

      I made this sambhar 2 times so far,my hubby and daughter loved it.thank you very much for sharing this tasty receipe.

      Reply
    6. mahendra avarma

      March 19, 2016 at 4:39 pm

      its ok not soo good

      Reply
    7. Srivatssan

      March 22, 2016 at 5:41 pm

      In the original recipie, you need to add about 1/5 tsp of powdered jaggery. Remember, the whole philosophy of a sambhar is to have all the six flavors derived by ayurvedha. Also, drumstick needs to be added, that will add a bit of a bitterness. But this is quite a good recipie for beginners. Good job!

      Reply
    8. sindhu

      April 12, 2016 at 6:01 pm

      hi i followed all your recipes and i tried out many…all comes out very well…your pictorial representation is very useful for beginners like me…thanks for sharing recipes with us…keep going…….

      Reply
    9. http:// rajalaxmi.com

      May 17, 2016 at 3:12 pm

      Hi Sharmi tried this recipe and it was tasty. Never thought coconut goes in this. Thank you for sharing this cuisine

      Reply
    10. Anjoo krishnamurthy

      March 18, 2017 at 9:15 pm

      wow! It came out amazing, my familly loved it.

      Thank you.

      Reply
    11. Remapraveen

      August 18, 2017 at 2:12 pm

      I tried it,was very tasty .my family loved it very much.

      Reply
    12. Nivedita

      October 19, 2017 at 8:51 am

      It dint come out like saravanabhavan sambar . .I was eagerly waiting to try because I love that sambar but this tastes entirely different …

      Reply
    13. Manjula

      May 09, 2018 at 12:09 am

      Thanks for sharing this recipe. It’s simple and tasted really good along with idlis.
      I added jaggery, drumstick and potatoes.

      Reply

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