Name: CHENNAI FAMOUS SARAVANA BHAVAN SAMBAR recipe by Saranya Manickam at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Ingredients: Toor dal / Thuvaram parupu – 1 cup; Pearl Onions – 8 nos; Tomato - 1 (small).; Salt - as required.; Tamarind - 1 cm piece.; GRINDING :; Tomato – 1 (small); Coconut - 5 tsp; Coriander powder – 1 tsp; Chilli powder - 2 tsp; Turmeric powder - 1/2 tsp.; Roasted channa dal / Pottu kadalai - 1 tsp.; TO SAUTE:; Oil – 2 tsp.; Mustard - 1/4 tsp.; Fenugreek/vendhayam – 1/4 tsp.; Cumin / Zeera - 1/2 tsp.; Urad dal – 1/2 tsp.; Onion – 1 (big).; Curry leaves – a sprig.; Green chilles – 1 no; Jaggery – 1 tsp; Coriander leaves – a bunch.

ABOUT CHENNAI FAMOUS SARAVANA BHAVAN SAMBAR RECIPE

Saravana Bhavan is very famous for its Sambar.Authentic sambar aroma makes every Chennian to visit the hotel atleast once in their lifetime.But making such famous ,aromatic sambar in home is not much complicated.We can make it easily in home , yummy sambar dipped in hot idlis and vada tastes divine.

Ingredients Serving: 3

Toor dal / Thuvaram parupu – 1 cup
Pearl Onions – 8 nos
Tomato - 1 (small).
Salt - as required.
Tamarind - 1 cm piece.
GRINDING :
Tomato – 1 (small)
Coconut - 5 tsp
Coriander powder – 1 tsp
Chilli powder - 2 tsp
Turmeric powder - 1/2 tsp.
Roasted channa dal / Pottu kadalai - 1 tsp.
TO SAUTE:
Oil – 2 tsp.
Mustard - 1/4 tsp.
Fenugreek/vendhayam – 1/4 tsp.
Cumin / Zeera - 1/2 tsp.
Urad dal – 1/2 tsp.
Onion – 1 (big).
Curry leaves – a sprig.
Green chilles – 1 no
Jaggery – 1 tsp
Coriander leaves – a bunch.

Instructions

In a pressure cooker boil tur dal along with 1 tomato and pearl onions for 2 whistles.
Chop the big onions to medium size pieces , slit the green chillies and chop the tomatoes too.
Soak tamarind in hot water for 10 mins and extract the juice and discard the pulp.
Grind our grinding ingredients to fine paste.
Once the pressure in cooker subsides open the cooker and smash the boiled toor dal well with a ladle.
After mashing add the ground masala and tamarind water and boil for 7 mins.
In a pan heat oil and when oil heats add mustard followed by cumin , urad dal , curry leaves , green chillies , onions and fry till onions are fried , now add tomatoes and fry till mushy.
When done add the sauteed ingredients to boiling dal along with the jaggery and mix well and boil for 5 mins.
Check for salt and garnish with coriander leaves and serve hot.

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