Saravana Bhavan Sambar Recipe

Saravana Bhavan Sambar

Saravana Bhavan hotel is very famous for South Indian food all over the world. It’s having a unique taste Saravana Bhavan sambar so I love to have more sambar whenever I am going there. I want to prepare Saravana Bhavan sambar and taste it at my home so I searched on the net and find the best recipe.


  • Toor Dal – 1/3 cup
  • Tomato – 1/2 medium roughly chopped
  • Carrot – 1 roughly chopped
  • Brinjal – 1 roughly chopped
  • Turmeric powder – 1/8 tsp
  • Tamarind – 1 marble sized
  • Coriander Leaves(finely chopped) – to garnish
  • Oil – 1.5 tsp
  • Water – as required
  • Salt – to taste

To Grind:

  • Fried Gram Dal – 1 tsp
  • Coconut – 1/2 tbsp
  • Tomato – 1/2 medium roughly chopped
  • Sambar powder – 1/2 heaped tsp

To Temper:

  • Oil – 1.5 tsp
  • Mustard Seeds – 1/2 tsp
  • Split Urad Dal – 1/4 tsp
  • Small Onion – 7 halved
  • Fenugreek Seeds – 1/8 tsp
  • Hing – a pinch
  • Curry Leaves – few
  • Green Chilli – 1 slitted

Saravana Bhavan Sambar preparation:

  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.
  3. Once pressure releases mash it well with a laddle,Set aside.In a kadai heat oil, saute the veggies along with tomato.
  4. Saute for few mins until it shrinks.Add dal + water to veggies.Let it boil.
  5. Cook covered for few mins until the veggies are soft.Once veggies are cooked, add grinded paste.
  6. Boil until raw smell leaves.Add tamarind water and simmer for few mins.
  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.
  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.

Serve with hot idlis and Idly Podi.


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