Recipe for Coimbatore Hotel Annapoorna Sambar. Recipe as told by a cook who worked in the hotel for 27 years. With step by step pictures and video.
I get at least a couple of mails a month asking for Annapoorna sambar recipe as I am from Coimbatore. Everyone in Coimbatore loves the food from this iconic Annapoorna hotel. I am no different. Their Sambar is one of the best. I had tried different recipes but could not nail it. Then this happened. I was talking about my sambar quest to Prema akka (Vinodhs aunt) and she told she knows someone who can give us the recipe. She told me that one Mr. Palinisamy had worked as a cook in their house in the 80’s before moving to Annapoorna as a chef. She told me that she will definitely get hold of him for me. And she did. I met him at a function recently where he was in charge of the kitchen. Mr. Palanisamy is a dhoti clad chef with prominent brown eyes and a big mustache. His eyes are very unique. You will never forget him once you have met him. As soon as I met him, we started talking. He told that he started cooking at the age of 12. He worked at the hotel for 27 years. He now runs his own food and catering service at Coimbatore. His food rocks. If you are in Coimbatore and have a party at home, try Mr. Palanisamy’s food. You can contact Mr. Palanisamy, Sai Baba catering. His phone number 96984 88764. Another number 9344680106 . His food is as good as home cooked food. If you are having a party in Coimbatore, this is the number you need to be calling.
Video Recipe of Coimbatore Annapoorna Hotel Style Sambar
A note on the quantity of vegetables to the dal.
We are going to use half a cup of toor dal for this recipe, which is 125 ml or roughly about 100 grams. We need to use 200 grams of drumstick for this recipe. About 2 drumsticks.
Wash and soak 1/2 a cup of toor dal in 2 cups of water for 20 minutes. Pressure cook the dal with the water for 6 whistles. Remove from heat and wait for the pressure in the cooker to release naturally. Use the back of the tumbler to mash the dal. Set the dal aside to a bowl.
In another cooker, add in the drumsticks, diced onion, diced shallots (small onion) and tomatoes. Add one cup of water, a teaspoon of salt and a teaspoon of turmeric. Cook for 4 whistles. Remove from heat and wait for the pressure in the cooker to release naturally. Set aside.
Now for the Sambar Masala
Get all the ingredients listed below ready before you proceed. We will need a dozen ingredients namely coriander seeds, cumin seeds, pepper, fenugreek seeds, chana dal, urad dal, curry leaves, dry red chillies, asafoetida, coconut, jaggery and the tamarind.
A note on jaggery and tamarind.
The quantity of jaggery and tamarind has to be equal.
Heat oil in a pan and add in the coriander seeds, cumin seeds, pepper, fenugreek seeds, chana dal and urad dal. Fry for a minute. Once the chana dal is brown, add in the curry leaves, dry red chillies, asafoetida, coconut, jaggery and the tamarind. Fry for 30 seconds. Remove from heat.
Grind the mixture with half a cup of water to a paste. Let the paste be very slightly coarse. Set aside.
Take a heavy bottomed pan and add in the ground masala and one cup of water. Let it come to a boil on medium flame. Once its boiling, add in the cooked vegetables along with the water used for cooking. Add in the salt. Let it boil for 2-3 minutes on medium flame. Add in the cooked dal and let it continue to boil for 2-3 minutes.
When the dal is cooking, we will do the tempering for the sambar. Heat oil in a kadai and add in the mustard seeds when the oil is hot. Add in the curry leaves and switch off the flame. Add in 1/2 teaspoon of red chilli powder and immediately pour it on the sambar. The red chilli powder might burn if kept in the oil for too long. So have an eye on the kadai. Add in the coriander leaves and a tablespoon of ghee. Switch off the flame.
Coimbatore Annapoorna Style Hotel Tiffin Sambar is ready!
- ½ cup Toor Dal
- 2 Cups Water
- 2 Drumsticks
- 1 onion, diced
- 10 shallots (small onions), diced
- 1 Tomato, diced
- 1 teaspoon salt
- 1 teaspoon turmeric
- 1 cup water
- 2 teaspoon sesame oil (gingely oil)
- 2 teaspoon coriander seeds
- ½ teaspoon cumin seeds
- 5 black pepper corn
- 5 fenugreek seeds
- 2 tablespoon chana dal
- 1 tablespoon urad dal
- 1 sprig curry leaves
- 3 dry red chillies (gundu variety)
- ¼ teaspoon Asafoetida (hing)
- 3 tablespoon coconut
- 1½ teaspoon jaggery
- gooseberry size tamarind
- ½ teaspoon salt
- 4 stalks coriander leaves, chopped
- 1 tablespoon ghee
- 1 teaspoon sesame oil (gingely oil)
- ½ teaspoon black mustard seeds
- 2 sprigs curry leaves
- ½ teaspoon red chilli powder
- Wash and soak ½ a cup of toor dal in 2 cups of water for 20 minutes. Pressure cook the dal with the water for 6 whistles. Remove from heat and wait for the pressure in the cooker to release naturally. Set aside.
- In another cooker add in the drumsticks, diced onion, diced shallots (small onion) and tomatoes. Add one cup of water, a teaspoon of salt and a teaspoon of turmeric. Cook for 4 whistles. Remove from heat and wait for the pressure in the cooker to release naturally. Set aside.
- Heat oil in a pan and add in the coriander seeds, cumin seeds, pepper, fenugreek seeds, chana dal, urad dal. Fry for a minute. Once the chana dal is brown, add in the curry leaves, dry red chillies, asafoetida, coconut, jaggery and the tamarind. Fry for 30 seconds. Remove from heat.
- Grind the mixture with half a cup of water to a paste. Let the paste be very slightly coarse. Set aside.
- Take a heavy bottomed pan and add in the ground masala and one cup of water. Let it come to a boil on medium flame. Once its boiling, add in the cooked vegetables along with the water used for cooking. Add in the salt. Let it boil for 2-3 minutes on medium flame. Add in the cooked dal and let it continue to boil for 2-3 minutes.
- Heat oil in a kadai and add in the mustard seeds when the oil is hot. Add in the curry leaves and switch off the flame. Add in ½ teaspoon of red chilli powder and immediately pour it on the sambar. The red chilli powder might burn if kept in the oil for too long. So have an eye on the kadai. Add in the coriander leaves and a tablespoon of ghee. Switch off the flame.
We just shifted to Coimbatore and last 2 months were relishing Annapurna sambar. My daughter just loves it. I happen to see your recipe and I tried today. Oh god it is just superb. I followed your recipe religiously and sambar was just similar to Annapurana. Hats off to you for sharing this wonderful recipe.
My daughter was very very happy and she carried idli sambar to school also today instead of rice
Thankyou so much
Regards
Raji
Thank you so much. Glad you like the recipes. Happy cooking!
Hi Suguna akka
We just shifted to Coimbatore and last 2 months were relishing Annapurna sambar. My daughter just loves it. I happen to see your recipe and I tried today. Oh god it is just superb. I followed your recipe religiously and sambar was just similar to Annapurana. Hats off to you for sharing this wonderful recipe.
My daughter was very very happy and she carried idli sambar to school also today instead of rice
Thankyou so much dear
I ruined the sambar!i burnt the masala a bit n i guess dhana was a little more. Is there anyway to correct it now…
I made this recipe and it turned out heavenly. My kid was slurrrrrping the sambar. Love you kannamma…?
Thank you
Tried this recipe and me and my husband loved it. It smelled and tasted really like hotel sambhar. I’m going to share this page to all my friends and relatives. Thanks for the wonderful recipe.
Thank you
Hello Suguna,
Liked your detailed explanation of this Coimbatore Sambar Recipe. Tried my hands on it and nailed it. Thanks for detailing and providing the exact quantity of spices to be added.
It turned out very delicious , yummy and appealing to the eye.
Rgds,
Simi
Thank you!
We are from coimbatore and had a clinic in RS puram, my daughter grew up with annapoorna sambar, we have since moved and live in Saudi. She was very excited to find the recipie and making it today. She is a foodie and going to have a surprise for her after school?Thank you so much for sharing the recipie?
Thank you Vijayalakshmi.
Tried this recipe today and it was really amazing!! The combination with idli, vada and tjis sambhar… Was really lip smacking!! Thanks to you and the chef for sharing this!!
Thank you so much.
Chechi, i tried this recipe and it turns out to be the best sambar that i have ever cooked and tasted.. Thank you so much for providing us the best of the best..
Thank you so much. Thank you for your kind words.
Hi Suguna,
Me again, made this yesterday and came out so well!! my husband is from Coimbatore (and we live in the UK now) so he was jokingly asked me yesterday if we would be able to meet you personally when we come to CBE just to thank you for this sambar 🙂 🙂
Thank you so much. Happy Cooking! Sure Saranya. If I am in Coimbatore at that time, then we can definitely meet.
Could we use this for rice too?
Thanks.
Sure. you can. But its more for idli-dosa-vada-pongal!
Tried it for the third time today. This dish has become the most wanted in my family. Thank you mam.
P.S. We are coimbatoreans and love annapoorna sambar
Thank you so much for writing in. Really glad that you like it!
Hi akka, I prepared this Sambar yesterday with ldli and it was a big hit. Everybody in the house liked. Can you please share the Sambar recipe to have with rice? Thank you
Hi, really happy that you like the sambar. there are lot of sambar recipes on the site. We love to eat pumpkin sambar or smal onion sambar with rice. You can find both the recipes. Happy cooking.
I am a pretty good cook myself and a lot of recipes on the internet, in my opinion, are not up to par. I must admit I have never been to Annapoorna’s Restaurant in Coimbatore but I tried this one out and it turned out to be AMAZING! I have a few recipes that are under the “KICK-ASS” category in my recipe collection and this one will go under that category. Sambar turned out great even without drumsticks (I did not have them at the me of cooking) and I will enjoy it with idli and dosa next week.
I want to sincerely thank chef Palanisamy for sharing this recipe and Suguna for sharing it with rest of the world.
Cheers!
Thank you so much for your wonderful wishes.
Made this sambhar and came out really well. Since we are living outside india, My husband and son was excited to eat proper annaporna sambhar . Thank you so much for the recipe.
Thank you so much.
Hi,
Tried this recipe today, was really delicious, yummy. Thank you so much for sharing this with us. Just a quick question, any specific reason why tamarind and jaggery needs to be added to the list of frying items?
I missed and added them separately when the masala was boiling in the first stage.
Regards,
There is no specific reason. Thats how the chef does and thats how I do at home.
Made Sambar following this recipe & loved it !
Thanks to you & the chef for sharing this hotel sambar with everyone.
Did not have shallots and so replaced it with big onion.
Looking forward to more hotel recipes from you. 🙂
Thank you. Glad you liked the recipe.
Can we use any other vegetable instead of drumstick if so how many whistles we need to cook it ?
You can use radish, carrots, yellow pumpkin, beans etc.. 3 whistles.
Adding my rating here 🙂
HI Suguna,
Once again yummy recipe. i enjoyed the awesome aroma of paruppu and drumstick when the sambar was boiling. it tasted very good and different. I have not tasted the hotel sambar, so i cant compare my version with that of the Hotel’s 😉
have been following all your vegetarian recipes. Good effort and keep up the good work 🙂
Thank you so much.
Thank you so much mam, it tasted just like I had in Coimbatore Annapoorna. Do you have a receipt for Annapoorna coffee too?
Thank you Sheela. I dont have the recipe for their coffee.
Hi,
Tried this recipe today.The taste was delicious.Whatever recipes i try from your website it turns out awesome. Thanks for the wonderful recipes.
Thank you Bhuvi!
I tried this recipe and that was fantastic.. Thank you for the recipe ??
Thank you Sathya.
Thanks for the recipe. This is my all time favorite lentils with rice, idli, dosa.
Thank you Meenu Malhotra.
Made it today. Nice change from what I make every time.
Thank you!
Can you post a recipe for eggless vanilla cake. My cakes are not as fluffy and dont cook well on the inside
Hi Kannamma,
I was born and raised in Coimbatore. I have been to AnnaPoorna/Gowrishankar a million times. I have been there since they had just one branch in RS Puram and have seen them expand like crazy.
This is 100% AnnaPoorna Sambhar!!! So kudos to you 🙂 The flavor makes me feel home and reminds me of my childhood. Thanks a million for posting this. LOVE IT!!!!!!!!!!!
Thank You!
Sambar was awesome with your recipe. Thanks a lot
Thank You!
Kannamma,
The sambar recipe is so good. Turns out great every single time . Do you just double and triple ingredients when you make a big batch for a gathering
Thanks Ananthi. Yeah. you are right. I just double all the ingredients.
Good
Found this recipe on FB today. Was shocked to see the raw onions takin’ a plunge in water first rather than oil…shook my head in disbelief and continued to watch…there must be a reason I gathered…gonna try this tomorrow. Thanks a whole bunch 🙂
Tried this sambar today. I must say it was sooooo tasty… Thank you soo much for the recipe. Whole of my family loved and enjoyed having it. Great.
Thank You Veena!
Tried today awesome taste…i have used same measurements as u said…so one thing…if I need to make serve for 6 ppl if I increase dal quantity do I need to increase all the ingredients?can u suggest…
Thank you. Yes. You need to increase everything. You can just double the recipe.
Tried today liked it very much. My husband loved it very much. I got appreciation it’s all because of you. Thank you so much.
Thats so nice Pavithra. The magic is in your hands 🙂
When do you add the tamarind ?
You grind it with the masala.
Oh ok thank you 🙂
Awesome recipe Suguna ! Loved it!
Annapoorna and many other hotels in Coimbatore used to make a sambar without dhal (or very little) and only sliced big onion, earlier for tiffin. It is not to be found nowadays in Coimbatore hotels. Can you find somebody who can recall the recipe!
Thanks Kamala. I will try.
Tried your recipe ..superb dear!!!!!!!!
Thenk you Remya.
Thanks for the great recipe. Sadly the quality of Annapoorna sambar has been deteriorating, I hope to relish the good memories at home with this recipe. 🙂
Madam,
I recently came across your postings and recipes in Facebook..
Since then am regularly seeing your blog. The way you explain about dishes is fantastic . Felt like tasting.
I have book marked and as well maintaining ur recipes in a diary..
Thanks a lot and continue your contributions.
Thanks,
Hema
Thank you so much.
gonna try this ..:)And let u know the result
Ur recipes are too good ..Thank u so much for creating this wonderful blog.. I am just a beginner in cooking and ur blog is my cooking book.. I always meddle with the quantity of salt to be used .But after following ur blog,my hubby says that I have magic in my hands coz am adding salt and spices In right amounts ..Thank you
Thank you so much Subhaa. Really glad that you are liking the recipes. Your words mean a lot to me. Happy Cooking!
So many days I searched but at last I got it
Tried this recipe today and it came out awesome. One of the best sites to refer for Indian recipes.
Thank you so much Davidraj. Really glad that you liked the sambar.
Love all your recipes. Thanks for sharing and love all the kongunadu recipes takes me back home every time.
Thank You!
I used to eat at Annapoorna hotel Sambar idly during my college days .I love that sambar .Thanks for posted such an awesome receipe.Tried today .Itcame out very tasty
Thank you. Really glad you tried it!
I just cant believe that people copy your stuff and post it as their own. Why not give a little credit to this website ? That too it is all listed one after another on google search. That is funny.
Thats sad 🙁
It was really nice,I’m doing ur recipes one by one,al r gud..need more recipes…thank u so much..keep going
Thank you Dhurga!
Thank you Kannamma for sharing such an amazing recipe. The sambar turned out really well. According to my husband who is also a Tamilian says it was the best sambar we have made at home so far. Thank you.
Thank you so much. Really glad that the recipe worked for you!
Which vegetable can I use instead of drumsticks?
brinjal, carrot, pumpkin, beans…
This recipe is perfect!!!! Thank you so much . Being miles away from India makes me miss all our food. This sambar recipe has fulfilled my cravings. I look forward to try all your other recipes as well.
Thank you so much.
Sis..i’ve just tried the Annaporna sambar recipe last few days ago..thumbs up.truly delicious n tastes different compared to my previous dhal curries..will definitely try few other recipes from your blog. .thanks alot..keep inspiring us ..God bless
Thank you so much!
Thanks for this awesome sambar recipe. Hubby loved it and one of his colleagues who is from Coimbatore happened to taste it and complimented it ?. I would be really obliged if you could also post Udipi style sambar — I happen to be a big fan of their sambar. thanks again
Thank you!
This recipe was really very good . Enjoyed the sambar with idlis. It came out really well, though I did not have the guntoor chillies.
Hi kannamma, i would like to try this recipe . Can i pressure cook the veggie and the dhal with a pressure Cook of 3 liter ? I hope it ´s enough because i live in foreign and find an indian pressure cooker who can whistle is very hard to find
sure. a 3 liter will work.
Made this recipe for my wife who is from the south (me being Punjabi) … she absolutely loved it and said that it was even better than home! Thank you for sharing this wonderful recipe! I don’t think it gets any better than this!!!
Thank you so much.
I read your recipe of tiffin sambhar. Very useful. I am a widower, and alone. I long to have Palghat style sambhar for meals. Can you help me.
I will try getting it for you sir.
Hello suguna,
I just happened to stumble upon your recipe for Annapoorna sambhar, and with it many memories of the restaurant during my childhood.
My grandparents lived in a village about 70kms from cbe, and we used to visit them on weekends, leave by Friday and get back to cbe by Monday morning just in time for school, hurriedly getting back, during the rush hour. As soon as we reach home, I’ll change into my uniform and shoes, and my Appa used to grab an empty tiffin box and a lunch bag. It so happened that the Annapoorna restaurant was on the way to my school. As soon as we reach the restaurant, he’ll order me a plate of those wonderful steamed rice heaven(idlis) with piping hot sambhar! As I savour each mouthful of it( of course the school bell can wait) , my Appa will go to the kitchen, chat with the chef , as he’s a regular customer for almost 12 years then,pack my tiffin box with two of those heavenly idlis and sambhar. Off we go to school!
At lunch time at school, I would be lucky if I get a mouthful of my lunch , as it was always finished to the T by my wonderful friends. Nearly 30 years later, I still think , they (bless their soul:))thought my Mom made it every Monday morning!
Sorry about the long post, but I had to share with you! after all it’s not just the food, but the joy of memories that makes me coming back to your blog.
Kind regards,
Purna.
wow. That’s some really awesome story there Purna. Your message made my day. What nostalgic flavors right. Food is memories.
Super,very useful for house wifes and her sappadu Priam husband.
I tried and it came out very well. Instead of drumsticks, I used brinjal. Thanks!
Thankyou very much for the sambhar receipe. I will try it today .
I want to make some crisp medy vadai and ofcourse the best idlis in town
Could you please share the tips and tricks
Many thanks
Meera Natarajan
http://www.kannammacooks.com/how-to-make-soft-idli-recipe/
Best sambar recipe ever. Tastes great every time I make it
Thanks Naren.
Thanks Mam for sharing recipe. Will try this week and let you know the results.
Geetaa Venkat, Pune
I really liked your method of giving recipe. Clear instructions. I will surely try. Thank u so much. ??
let us know if you liked the recipe.
I have lived through my school years in CBE and Gowropishankar/Annapoorna was my favorite. I have even been to one of the partners houses but yet to get this recipe. Wkll try it soon. Another item i loved was their potato bhaji which they gave with poori. Do you happen to have the recipe for that? Could you get and share it, please?
I will try sir.
Hello madam, Today I tried annapoorna style sambar for Dosa .It comes good taste.I am feeling motivated for cooking.my friends are very happy for this recipe .we would like to thanks you madam and Mr.Palanisamy.
Thank you so much Rameshkumar.
Suguna,
First off…THANKYOU so much for sharing it with details. Lived in CBE for 4 years of my college life. Half of my eating time and three fourth of my pocket money went to Annaporna/gowrishankar in Gandhinagar. Always fantastic sambar.
will try one of these days.
Thank youa gian.
Looks appetising plan to make it right now
Hi, I am completely in awe with the details you have provided in the recipe. It has compelled me to beg my wife to make it this weekend.
BTW, for sambar masala you have mentioned ‘5 fenugreek seeds’. I reckon it is not a typo. Please confirm.
Haha. No its not a typo. Lots of fenugreek seeds/methi will make it bitter. So just to be precise. Hope you like it.
Lol…indeed very precise and definitely appreciate it.?
My wife tried it today and it turned out amazinnggg..wow after a ling time enjoyed the authentic Sambar recipe instead of the office canteen’s watery pumpkin sambar.
Here’s the link
Thanks Kiran! I am glad you liked it!
Thanks
Hi Thanks for the post happy to see annaporna sambar recipe. Will try one day and let you know
I tried this recipe It was really too good. Same as the hotel taste. Thanks kannamma for your initiative for getting us the authentic recipe.
KUDOS
Thank you Kamala!
Hi mam,
I tried the sambar for idly along with two chutneys. The sambar came out very well. Everybody in my home enjoyed it. Thank you so much.
Thank you Meenakshi for writing in! Really Glad!
Very nice recipe. Mouth watering.
Thank you so much!
Hai Suguna,
I tried this recipe today, it was awesome.. Thanks a lot.. I would like to learn more recipes like this..
Tried this recipe today. It was awesome. We enjoyed a lot would like to learn more recipes like this. Thanks a lot
Hi Suguna,
I am a proud Coimbatorian residing in Bengaluru and now on official assignment in Manila, Philippines. Today being Saturday, off from work, I moved to my hobby of trying new recipes. While browsing I noticed your page with Annapoorna Sambar. That is it… I decided “Today this will be my side dish”. I missed to buy drumsticks and was not immediately available in the nearby stores. All the other ingredients were available with me. So I replaced Drumstick with potato and began the “project”. Wah! I had prepared many sambars, with sambar powder, with the ingredients mentioned but never had a satisfaction of a complete sambar. Today I achieved that!!!!. Came out fantastically well. It went so well with dosai, I went for additional numbers. No need to mention about sambar for lunch. Awesome. I will again repeat next weekend with drumstick(you know,the drumsticks available here are so fresh and tasty) and call my good friend who is also having his family in Coimbatore and on assignment, and enjoy.
Thanks Suguna and my special thanks to Palanisamy.
Wow! Thank you so much for this wonderful write up. Happy cooking.
Hi sis,
I am really glad tat I found u…ur recipes are really awesome…the way u depict ingredients are too good…I have tried ur pallipalayam chicken.. And today I tried this sambar recipe both turned out really awesome
Thank you.
Hi Suguna,
Thanks for the recipe. Did try it and the sambar tasted awesome. Well written recipe with the right details. You really made my evening.
Thats really nice. Thank you!
Hello Kannamma,
Am from Karnataka and being south Indian we cannot do away without varieties of sambar. Happend to visit this site by accident in search of something else, read thru the recipe and the comment. Preparation method and the pics were so persuading that I tired the recipe instantly. Must say my hubby and kid went on a eating spree and appreciations went non stop. Thank you Thank you so much for sharing this OSM recipe. A big thanks to Mr. Palaniswamy and you.
Thank you so much Neet. Will definitely convey your wishes to Palani Anna.
Hello Kannamma,
Beautiful recipe…am from Coimbatore , was missing my city so badly and this sambar was the best remedy for my homesickness…wonderful instructions, great personal anecdotes…keep up the good work…you are my new best friend…
P.S my husband loved the sambar
Thank you so much Irene! Really glad!
Awesome! We live in Coimbatore. We tried this recipe and it came out exactly as Annapoorna Hotel Tiffin Sambar. Perfect mix of ingredients. Thank you so much. Tons of thanks to you and pass on our special thanks to chef Mr. Palanisamy. If possible kindly post Madras Rathna Cafe Sambar, please.
Thank You! Really glad that you liked the sambar!
Hi Kannama,
I am a die hard fan of Annapoorna sambar idly and always wondered if its possible to bring the same taste if prep at home. Your recipe made it possible. I surprised my daughter and wife sunday morning with ghee roast and they simply loved it. One of the best recipes i have ever tried.
Thanks a ton kannama.. 🙂
You made my day Kalees. I am sure your family must have enjoyed the ghee roast. I love ghee roast. Happy cooking!
Kannammaaa, thank u much for this awesome recepie !! Turned out tooo goooood !!!! Since I’ve made this, I cannot bring myself to make it any other way !!!! One cannot go wrong with this kind of detailed explanation of the recepie !!!! Keep rocking my dear !!!!!
Thank you soooooooooooooo much akka!
Hi Suguna
thanks a lot for the sambar receipe. I used to make such horrible sambar for the past 15 years of marriage. I used to live in Coimbatore previously and have tasted the annapoorna sambar. I tried your receipe and it has turned out so well every time . so thanks again.
Thank you so much Mary. Your comment means a lot!
Thank you! This turned out exactly like the AP sambar,
Hello ,
This looks great ,I am going to try.
I would like to know what is the difference between tiffin Sambar and ‘Sappattu sambar”
The above recipe for Tiffin or Rice?
Regards,
Padi
Its the consistency and the amount of dal used that makes the distance. This is tiffin sambar.
Excellent recipe! Definitely a recipe to be treasured. Made it today morning and it was definitely the best sambar I’ve ever made. Loved the way you have written it. Great attention to detail. Thanks a ton for taking so much effort.
Love,
Div
Thank you Div. I am glad u liked it.
The sambar came out to be awesome !!!! Reminded me of annapoorna
Thank you Priya.
Hi ,
Thank you so much for sharing the recipe and it really turned out delicious.
Regards
Anusha
Anu’s Silk thread jewellery
Thank you Anusha!
Hi,
This sambar is too good and my husband is a die hard Annapurna sambar lover. I can say this satisfied him. Thanks and all the best for your future projects.
Thank You!
Wow.. Tried today and It came out delicious….!!! Thank you Suguna..
Woohoo.. Really happy that the sambar turned well Chris!
Iam a physician in brunei from india
I am an amateur cook and prefer south indian dishes
Iam also a foodie with limited retinue again south indian
Tks
I look forwards to learning more from your recipes
Thank you so much for writing in Dr.Harimohan. Hope you like our recipes.
Tried the recipe yesterday and it was really heavenly to have it with idly. Tons and tons of thanks to you and palaniswamy guru. 🙂
Thank you Shilpa.
Hi kannamma,yet anothr yummy n tastyyyyy recipe…though my husbnd is frm chettinad due to my fthr-in-law’s wrk thy got settled in cmbtr…so whnevr we go home,I never fail to hear abt tis annapoorna hotel frm my fthr-in-law…he luvs parotta n sambhar frm tat htl…whn I saw tis recipe wit the htl name I thought I shld nvr miss trying tis….n tdy I tried…I thought it might b a tym consumng prcss fr mkng masala…but the whole prcss tuk the same tym tat I tk fr nrml sambhar….tis annapoorna sambar is really different in taste n nw I undrstud y my fthr in law alwys mntn tis htl specifically…..thnk u fr tis tasty n yummy dish…
Thank You Keerthana. Your father in law is right. Coimbatoreans love hotel Annapoorna. I am really happy that the sambar came well. Thanks for taking time to write in. Your message made my day!
Great recipe, and very systematically given can’t go wrong. Very tasty too
Thank you Nalini!
Wow
Very interesting. ..
It inspires me to involve more in to Cooking these niceties…
I will try…
And my sincere thanks to Mr Navanee ..who tagged this Kannamma Cooks links..
A nice name….lndeed…
Come to us with more from You…Ms Kannamma…
Thank you sir for your kind words. It means a lot to me.
Hi kannama
Amazing explanations and just the right level of details..
Iam an authentic Coimbatorian and my mom makes almost similar sambhar.
Now i have heared from horse’s mouth itself..can’t wait to try..
Im infact parallely watsuping the link to my sisters and mom 🙂
Thank you so much Latha. Send me a picture when you make this sambar!
Hi ma’am,
I tried ur recipe and had no expectation that it would come out like hotel sambar but I was shocked when I tasted the sambar once it was done. It tasted absolutely like hotel sambar. I have not been to coimbatore so I dont know the taste of that sambar but I loved my sambar. Thank u so much for sharing the recipe 🙂
Thank you Shamna for stopping by. I am really happy to know that you liked the recipe.
The sambar looks wonderful! I am going to try this soon. Thanks for sharing 🙂
Thank you Sandhya for stopping by. Don’t forget to send us a picture once you try out. Do let us know how it turns out!
I am sudha from same coimbatore. I love annapoorna sambar very much. Thanks for the receipe.
Thank you Sudha for stopping by. Don’t forget to send us a picture once you try out. Do let us know how it turns out!
Will try outmouth watering annapoorna sambhar. I had been waiting for this recepe since years.
Thank you Padma for stopping by. Don’t forget to send us a picture once you try out. Do let us know how it turns out!
Many thanks to U,,Suguna,for this find and sharingit too!
Nothing like authentic recipies that leave you relishing the lipsmacking bouts. Will b def trying this but I know its going to be gooood…!!
Thank you Soumini for stopping by. Don’t forget to send us a picture once you try out. Do let us know how it turns out!
Thank you so much Suguna for posting the Sambhar receipe. I’m also from Coimbatore district only. We all love the Sambhar. Today itself I’m going to try. Thank you so much…. no words to say any more.
Thank You Madhuligaa Rajeev. Keep us posted on how it turns out.
Really it tastes superb…….. I served to my neighbours too…. I’m staying at Visakhapatnam. Today going to prepare biriyani.
Thank You! So nice of you to share your food with friends. God bless you!
Wow! Wonderful post and recipe.
Thanks Liz!
Thanks for posting authentic recipes Suguna. I have always loved adyar anandha bhavan sambar rice. But never know how to do it. Wil try this and see for a nice hotel sambar taste.
Thanks Prithi!
Thanks suguna for posting the best receipes… I have tried couple of receipes and it did come really well.. I am from Coimbatore too.. I adore your passion for picking the best receipes and posting them…I am in u. S now I really liked the biryani receipes …I am going to try Annapoorna sambar which I surely miss …
Thank You Sri. I am really glad that you like the recipes. Let us know how the recipe turns out. Your words mean a lot to me! Thank you.
nice recipts thanks,
Thank you!