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Saravana bhavan hotel sambar recipe

Saravana Bhavan Hotel Sambar Recipe
 Rated 3 by 73 people


INGREDIENTS:

  1. Red gram dal (Pigeon pea  | Thuvaram paruppu) - 2/3 cup
  2. Indian egg plant or Brinjal (kathirikkai) - 1
  3. Drumstick (murungai kai) - 1
  4. Shallots (chinna vengayam) - 10
  5. Tomatoes - 2
  6. Hot green chili - 2
  7. Coriander leaves - 10
  8. salt - to taste
  9. Tamarind (puli) - 1 lemon size or paste 2 tablespoon (tbsp.)
  10. --TO GRIND AS PASTE--
    1. Roasted gram (Porikadalai or Pottu kadalai) - 2 teaspoon (tsp.)
    2. Tomato - 1 big
    3. Shredded coconut - 1 tablespoon (tbsp.)
    4. Sambar powder - 4 teaspoon (tsp.)
    5. Asafoetida (perungayam) - 1/4 teaspoon (tsp.)
  11. --TO FRY--
    1. Mustard seed - 1/4 teaspoon (tsp)
    2. Cumin seed - 1 teaspoon (tsp)
    3. Broken black gram (uluthamparuppu) - 1 teaspoon (tsp.)
    4. Hot dry chili - 1
    5. Curry leaves - 5

PREPARATION:

  1. Cook (pressure cook)  the Red gram dal (Thuvaram paruppu)  to a paste by adding water as needed.
  2. Cut the Indian egg plant or Brinjal (kathirikkai), Drumstick (murungai kai) into small pieces. Slit the green chili into two pieces.
  3. Make 1/4 - 1/2 cup of Tamarind (puli) water with the Tamarind (puli) or Tamarind (puli) paste.
  4. Grind to paste roasted gram (Porikadalai or Pottu kadalai), Tomato (1 count), coconut, sambar powder, asafoetida (perungayam) add water if as needed.
  5. Now add 4 cups of water to the cooked red gram dal (Thuvaram paruppu) add the cut vegetables, Shallots (chinna vengayam) (5 count), cut tomato(1 count),  green chili  and cook.
  6. Now add ground paste to the cooking dal.
  7. Now add the tamarind (puli) water and cook until the vegetables are cooked. Then remove from heat.
  8. In a pan heat oil, add mustard seed, cumin seed, Broken black gram (uluthamparuppu) stir until the mustard splatter. Now add Shallots (chinna vengayam), hot dry chili, curry leaves until curry leaves splatter.
  9. Now add the cooked dal add coriander leaves and cook until sambar comes to boil and remove from heat.

NOTES:

  1. You can add the green chili when you cook the red gram.
  2. Sambar is good to eat with idli(idly), dosai, uttapam.


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SALAD
SALAD
PONGAL
PONGAL
KOOTTU
KOOTTU
PUTTU
PUTTU


  1. Idli
  2. Dosai
  3. Sambar
  4. Rasam
  5. Chutney
  6. Chapati
  7. Iddiyappam
  8. Kichadi
  9. Adai
  10. Upma
  11. Puttu
  12. Pongal
  13. Puri
  14. Uttapam
  15. Appam
  16. Rice
  17. Korma
  18. Kuzhambu
  19. Dal
  20. Poriyal
  21. Soup
  22. Podi
  23. Masala
  24. Thuvaiyal
  25. Paratha
  26. Bread Toast
  27. Koottu
  28. Pickle
  29. Salad
  30. Pachadi
  31. Porridge
  32. Vadagam
  33. Noodle
  34. Pasta
  35. Thokku

  1. Chicken
  2. Biryani
  3. Mutton
  4. Fish
  5. Crab
  6. Shrimp
  7. Egg
  8. Beef
  9. Meat Soup
  10. Quail
  11. Squid

  1. Kesari
  2. Payasam
  3. Barfi
  4. Halva
  5. Laddu
  6. Sweet Paniyaram
  7. Kozhakkattai
  8. Sweet Samosa
  9. Ras Malai
  10. Chocolate
  11. Mysore Pak
  12. Khoa
  13. Cake
  14. Bread
  15. Gulab Jamun
  16. Sweet Bonda
  17. Jelly
  18. Bun
  19. Custard
  20. Badushah
  21. Adhirasam

  1. Vadai
  2. Bonda
  3. Murukku
  4. Bhajji
  5. Samosa
  6. Pakodas
  7. Spicy Paniyaram
  8. Sundal
  9. Chips
  10. Biscuit
  11. Thattai
  12. Karasevu
  13. Cutlet

  1. Juice
  2. Lassi
  3. Beverage
  4. Milk Shake

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INGREDIENTS