Tuesday, 11 December 2012

I still remember the first day i visited saravana bhavan that too i was forced by my friend kavya, but after i tasted it, i was thanking her so much for bringing me there,Thanks to her else i would definitly have missed tasting the sambhar.From that day i was searching for the receipe and finally i got the secret.It came out very well in my kitchen than i expected and so thought to publish this in my blog.saravana bhavan sambhar is my all time best and favourite.This sambhar excludes tamrind and replaced with coconut. Saravana Bhavan sambhar and mini idlies is such a delicious receipe.

    To Temper:
    Onion        -       1 Medium size(Finely Chopped)
    Green chillies  -    2 Nos(chopped)
    Mustard seeds   -       Half Tspn
    Fenugreek seeds -       Half Tspn
    Cumin seeds     -       Half Tspn
    Red chillies    -       3 Nos
    Urad dal        -       Half Tspn
    Curry leaves    -       2 Tspn
    To Grind:
    Roasted gram/chutney dal/Pottu Kadalai- 1 Tspn
    Tomato-   1
    Chilli powder-1 Tspn
    Turmeric powder-half Tspn                                                            
    Grated Coconut-2 Tspn
    To Pressure cook:
    Toor dal- Half Cup                  
    Onion  - 1 Medium size                    
    salt -To taste
    At Final:
    Coriander leaves- hand full
    Sugar-half Tspn


Add all the items under To pressure cook in pressure cooker,add required water and cook until 4 whistles.Smash it so that dal will be mixed well.

Grind all the items under To Grind to a fine paste and set aside.

In a pan, add oil and add all the items under To Temper and saute it well, now add the pressure cooker baked items into this and
add the grinded items as well, the very important step to get the restaurant taste is by closing the texture with the lid.Let it cook
for about 5 mins in a medium flame.

Finally add coriander leaves and half Tspn of sugar and and mix it well and serve Hot.


"Adding sugar is optional,but this is important to get the restaurant taste.

While tempering you can also add half chopped tomato to make it thick.



  1. yummy already..i have been dreaming of going to india just to eat vada sambar and dosa... can do here i guess...!!! will try the masala vada too!!!

  2. thanks for the visit prathista.. please try and post your valuable comments :)