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
or
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.
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
or
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.
