Monday, September 1, 2014

Saravana Bavan Sambar

Today we will see the Hotel Saravana Bavan Sambar Recipe.  My friend Sriram posted in his blog and I tried it with small modification. Now the ingredients.

For four persons:

Thur Dhal  one small cup

Onion big one or pearl onions 10 to 15

Tomato  medium size one

For Grinding

Tomato one

coconut grated two teaspoons

onion (peeled and cut into small pieces) one table spoon (optional)

Pottukkadalai (fried bengal gram)  one or twq teaspoon

Turmeric powder one teaspoon

Chillie powder    2 tea spoon

Dhania powder   2 tea spoon


Sambar powder   3 tea spoon

For Tempering

Oil   Two teaspoon

Mustard seeds  one teaspoon

Methi seeds    1/2 tea spoon

Red Chilly     one or two

Green Chillies two finely chopped

onion  finely chopped one table spoon

Curry leaves

Coriader leaves

Pressure cook the  ingredients Thur dhal, small onions and tomato in a cooker. Allow it to cool for one or two minutes.  Griind all the ingredients to a fine paste.  Add required quantitiy of water.  Add this mixture to the dhal mixture and whip the mixture for 2 minutes. Pour the mixture in a pan and add required salt and let it boil for 10 minutes. Now put a pan in the other side of the gas stove and pour two teaspoon cooking oil.  Add mustard seeds, methi seeds, Red and green chillies, Curry leaves, one by one and add the chopped onions.  Fry for some time and this to the boiling sambar. Put off the stove remove the sambar from fire and add finely chopped coriander leaves.  Now your sambar is ready to eat with idli, dhosai, rava dosai and onion oothappam and masala dosai.  If you like it you can eat with hot rice also by pouring one or two teaspoon ghee to the sambar or rice.

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