Saravana Bhavan Style Hotel Sambar Recipe in Tamil | Best Sambar for Idli, Dosa, Vada and Pongal

In this video I will show you how to make tasty saravana bhavan hotel style sambar recipe. Its very simple and everyone should give a try.

About Sambar:
Sambar, also spelled sambaar, is a lentil-based vegetable stew or chowder, cooked with dal and tamarind broth. It is popular in South India.
Sambar often contains sambar powder, a coarse spice mix made of roasted lentils, dried whole red chilies, fenugreek seeds, coriander seeds and sometimes asafoetida and curry leaves. Regional variations include cumin, black pepper, grated coconut, cinnamon, or other spices.
The vegetables, tamarind pulp, sambar powder, turmeric, salt, and asafoetida are boiled together until the vegetables are half-cooked. Then the cooked lentils Urad dal are added and allowed to cook until the vegetables are done. A spice-scented oil is added to the cooked sambar for extra flavor and tempering, and the dish is served garnished with fresh coriander leaves or curry leaves.
The addition of spice-scented oils, or tarkas, made by popping mustard seeds and other ingredients in hot vegetable oil, at the end of cooking is a common Indian culinary technique and is known as tempering. A combination of mustard seeds, black gram, dried red chillies, and curry leaves fried in ghee or vegetable oil is one example of numerous oil flavourings used for sambar. Some variations include additional ingredients such as cumin seeds, shallots, fenugreek seeds and asafoetida powder.
This lentils and multi vegetables combination is a very healthy dish and is served hot with cooked rice or many of the South Indian preparations like idli, dosa, medu-wada, etc.
Some variations of sambhar include ingredients such as moong dal and pumpkin.


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