Coimbatore Annapoorna Hotel Style Sambar Recipe

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Coimbatore-Annapoorna-Sambar-Recipe-tiffin-sambar

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 9940888764 , 8270643720 . 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.

Coimbatore-Annapoorna-Sambar-Recipe-palanisamy

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.

Coimbatore-Annapoorna-Sambar-Recipe-drumstick

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.

Coimbatore-Annapoorna-Sambar-Recipe-dal

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.

Coimbatore-Annapoorna-Sambar-Recipe-veggies

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.

Coimbatore-Annapoorna-sambar-masala

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.

Coimbatore-Annapoorna-Sambar-Recipe-masala

Grind the mixture with half a cup of water to a paste. Let the paste be very slightly coarse. Set aside.

Coimbatore-Annapoorna-Sambar-Recipe-grind

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.

Coimbatore-Annapoorna-Sambar-Recipe-cook

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-Sambar-Recipe-temper

Coimbatore Annapoorna Style Hotel Tiffin Sambar is ready!

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Coimbatore-Annapoorna-Sambar

Coimbatore Annapoorna Hotel Sambar Recipe

4.9 from 93 reviews

Recipe for Coimbatore Hotel Annapoorna Sambar. Recipe as told by a cook who worked in the hotel for 27 years.

  • Total Time: 50 mins
  • Yield: 4 1x

Ingredients

Scale

Measurments Used – 1 Cup = 250 ml

For Dal

  • 1/2 cup Toor Dal
  • 2 Cups Water

For Veggies

  • 2 Drumsticks
  • 1 onion, diced
  • 10 shallots (small onions), diced
  • 1 Large Tomato, diced
  • 1 teaspoon salt
  • 1 teaspoon turmeric
  • 1 cup water

For Sambar Masala

  • 2 teaspoon Indian sesame oil (gingely oil)
  • 2 teaspoon coriander seeds
  • 1/2 teaspoon cumin seeds
  • 5 black pepper corn
  • 5 fenugreek seeds
  • 2 tablespoon chana dal
  • 1 tablespoon urad dal
  • 1 sprig curry leaves
  • 3 dried red chillies (gundu variety)
  • 1/4 teaspoon Asafoetida (hing)
  • 3 tablespoon fresh shredded coconut
  • 1 1/2 teaspoon jaggery
  • gooseberry size tamarind

Other ingredients

  • 1/2 teaspoon salt
  • 4 stalks coriander leaves, chopped
  • 1 tablespoon ghee

For Tempering

  • 1 teaspoon Indian sesame oil (gingely oil)
  • 1/2 teaspoon black mustard seeds
  • 2 sprigs curry leaves
  • 1/2 teaspoon red chilli powder

Instructions

For Dal

  1. 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. Set aside.

For Veggies

  1. 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.

For Sambar Masala

  1. 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.
  2. Grind the mixture with half a cup of water to a paste. Let the paste be very slightly coarse. Set aside.

For the Sambar

  1. 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.

For Tempering

  1. 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.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Category: Side Dish
  • Cuisine: South Indian, Tamilnadu

anna-sambar-cal

293 thoughts on “Coimbatore Annapoorna Hotel Style Sambar Recipe”

  1. Surki

    Hi,
    I want to make 5 liters of mixed vegetables Sambar- how many kg of dal, dry spice for Sambar do I need?
    (If you tell for 1 liter I can double it up)

    Thanks



    Reply
  4. Muthukumarswamy M, 9865235949

    I AM A MECHANICAL ENGINEER. AFTER WORKING FOR MORE THAN 25 YEARS FOR MNC s IN CUSTOMER SERVICE WE ARE IN BUSINESS FOR THE PAST 20 YEARS. PRESENTLY RUNNING THREE HOSTELS AT SALEM. KITCHEN IS UNDER ME AND I HAVE GOOD INTEREST IN COOKING. YOUR RECIPE ON ANNAPOORNA IDLI SAMBAR IS REALLY HELPFUL AS FOR A LONG TIME I WANTED TO TRY MAKING THIS.
    THOUGH I COULD ONLY ACHIEVE ONLY 65 % OF THE ANNAPOORNA TASTE. IAM HOPE FULL IN IMPROVING THE TASTE SHORTLY. THANKS.

    CAN YOU PLEASE GUIDE ME IN MAKING ANNAPOORNA IDLIES THAT ARE COARSE AND SOFT



    Reply
  5. Satishan

    Suguna – This is an awesome recipe! Tried it with cucumber, carrots and beans. Came out yummy! My hack – I cooked tomatoes with dal though. Result was still the same. Thanks dude!

    Reply
  6. Muthukumarswamy M, 9865235949

    Your recipe got tried and found to be perfect as the details were from the right person. Thanks.

    Reply
  7. K Ram

    Mam, thanks for this. udumalai arya bhavan sambar that is also unique. It has to be found out

    Reply
  8. Nivi

    Hello Suguna –
    Thank you for this Wonderful recipe!
    We have tried it so many times and it becomes much easier after a few times.

    Thank you,
    Nivi



    Reply
  10. Vivek

    Wonderful recipe , thank you for posting this.
    Madam if possible pls post how to make Annapoorna coffee .

    Reply
  12. Sowmya

    This is one of the best Sambar that I have been using for last two + years and recommend for all my friends and family.



    Reply
  13. Akshaya Kaushik

    Hi Suguna,

    Tried this recipe and it came out so well! My friends loved and asked for a recipe of this. I shared it with them. All your recipes are great. I am so glad to have found this blog. Keep posting great recipes!



    Reply
  14. renuka kishore

    Hi loved your method and would like to try it soon.I have a question for you. You have mentioned that it serves 4. Is it 4people or 4iddlies



    Reply
  15. Suganya

    Hi,

    This sambaar came out really well and everyone in family liked it. This is replaced with my regular sambaar. We tried this multiple times within a month 🙂 Thank you sooooo much.

    It went really well with idli and dosai. but, it is not that much good with rice. Is it a tiffen sambaar or rice sambaar?

    If it is tiffen sambaar, what needs to be altered as rice sambaar?

    Looking forward your reply. Thanks.



    Reply
      1. Suganya

        Thank you very much for your suggestion. Onion Sambaar is superb and it went well with rice.

        With annapoorna sambaar, i omit the vellam and that too went well with rice.



        Reply
    2. Revathi

      Hi kannama I love this Tiffin Sambhar.it came out very well.i love it as Sambhar idly with a spoon of ghee and its tastes amazing.thank you for this amazing recipe



      Reply
  16. Priya

    Last week I tried this annapoorna sambhar for idly. Wow.. it came out very well.. .. Your measurement is very opt. Our guests are very impressed..everyone asked for this receipe.. I explained in one word.. “kannama Cooks”… Thanks a lot Suguna..



    Reply
  17. Rajkaran

    Good morning I start dosa restaurant in Haryana pls guide me for samber for 50 persons thanks



    Reply
  19. Jayanthi

    Thanks for sharing this recipe. I tried it and it turned out very well. The best ever sambar we have ever had at home



    Reply
  20. Jayanthi

    Thanks for sharing this recipe. I tried it and it was the best sambar we have ever had at home



    Reply
  21. venkat

    I have a suggestion. Prepare sambhar powder without coconut and tamarind and jaggery in your ingredients.and store it. At the time of cooking slightly heat up coconut and add tamarind and jaggery and small amount of sambhar powder and grind as coarse mixture and use it. This will avoid sauteing and grind other ingredients every time.



    Reply
  23. Pavithara Rathinavel

    Hi Sugana,

    It’s been a long time I posted comment. Hope all good at your end.

    I need a help in scaling up the annaporna sambar recipe. Can you please tell me how much dal and other ingredients to be used if I want to make 1 medium aluminum tray which we get in USA? Planning to prepare it for one of the family party.

    Thanks in advance,
    Pavithara



    Reply
  24. Sai

    I live in the US and when I come home to Kovai, one of my favorite things to eat with my hubby is Annapoorna Hotel vadai, dosa and sambar, this tastes JUST LIKE HOME, thank you so very much for this recipe!!! I had to add 1 more cup of water because it was too thick, but other than that this recipe is perfect, tastes so good!!



    Reply
  25. Swetha

    Thank you for just an amazing recipe and the story along with it. I was born in Coimbatore, and I visited annaporna often although I lived in Chennai. I loved the sambar, I didn’t have fresh drumsticks but it still tasted good. I haven’t been to India or Coimbatore in many years ( 10 years ) so cant wait to come down and check this old favourite of mine. Keep up the amazing work!

    Reply
  26. Ssweety

    I just love this recipe. I came across it accidentally , tried it and my whole family is a fan now. I have never been to Coimbatore but if i get a chance i will surely visit this restaurant. Cheers!



    Reply
  27. sreejith

    I am a great lover of Sambar and was looking for the best recipe to make a Samber and finally found your recipe. I suggested my wife to make it. She did make it for me. It came out superb. Thank you for you, Sugana Vinodh.

    Reply
  28. Jayashree Anandraj

    I made this sambar last weekend – (I thought I died and went to heaven) the taste, the smell was exactly like good old Annapoorna Sambar…I cannot thank you enough for sharing this amazing recipe



    Reply
  29. Saranya

    Hi Suguna, I had never enjoyed having sambar in my whole life. But this is the best recipe i have tried so far and oh god!! I love it. I simply love it.. 😊😊 thank you so much for sharing this. Sambar has become a weekly dish at my home now 😊. And yours is the top blog I search for any recipes !!!

    Reply
  30. Gayathri

    I just love your Hotel style Sambar . Today my daughter wanted it for breakfast. I’m happy my daughter enjoyed this a lot. thank you so much.



    Reply
  31. Prakash

    I spent my school days in Coimbatore now iam in Hyderabad.I want to try Annapurna style Sambar.Your posting was very nice I tried immediately I got the same taste.Thanks for the recipe



    Reply
  32. Sowmya

    Our family love this Sambar and its always Super hit in pot luck or parties. Thank You so much!

    Reply
  33. sathya

    Hi Suguna,
    All ur recipes are awesome….detailed processes and pictures given….luv ur blog….continue ur great job…

    This sambar recipe is a lifesaver…. Kids have been asking for hotel sambar for a while now.. Today I happened to read ur recipe and it is a super duper hit…thanks to u…

    Reply
  34. Sb

    Hi,

    I have a question. Can we skip or substitute something for channadal as I don’t have it and want to make this Sambar today.
    Tried ur idli batter with mixi ,came out 👌.likewise can you say how to grind it in a grinder with the water measurements. You have not mentioned the appropriate water required to grind.
    Thanks in advance.

    Reply
  35. Subha

    Hi…! Today is my son’s birthday and he loves hotel type sambhar….I was little apprehensive to try this since it’s little different from the way we do it and anyway tried it!!!it turned out to be too good and my son was so happy that I finally managed to make That hotel sambhar !!! thanks yar suguna !!!



    Reply
  36. Subasri

    The sambar came out well thank you .. can you tell me the name and brand of the mixie which you have used it here I like that one but couldn’t find anywhere



    Reply
  37. Sameera

    Hi Suguna ,
    My husband is from coimbtore and he loves annapoorna sambar.. and luckily I found this recipe. I just tried it and it’s tastes amazing . I didn’t have shallots and fresh coconut , would instead I used big onions and powdered coconut and still tasted good.
    Thanks for this recipe .
    😁

    Reply
  39. Seema

    Hello, I made ratna cafe sambar. It came out good. But the sambar masala don’t have important ingredients like tamarind, chana dal, cumin seeds.

    Now I will try this annapoorna recipe. Can I put all the things in cooker and cook like ratna cafe recipe instead of using an open pan as you have shown?

    Thanks.

    Reply
  40. Madhuri

    Tried making it, and it tasted awesome! Thank you! My hubby loves the kovai Annapoorna idli sambar, and after he tried this he said “We don’t need to travel to Coimbatore just for Annapoorna anymore!!” 🙂



    Reply
  42. Pavithira Premniranjan

    Hello Kannama,
    That was one awesome sambar recipe! Felt like I brought Coimbatore abroad. My husband had been pestering me to prepare this sambar for a while now & voila I tripped on your blog, what a wonderful turn of events that was. The sambar tasted so authentic and was lip-smacking, finger-licking good. Thanks for this! This was the first recipe from your blog that i tried out and was super satisfied, so looking forward to more culinary adventures with you. Ciao!



    Reply
  43. Uma

    Hello Kanamma, I am a big fan of your blog, all the recipes I have tried so far have always been a hit. Huge Thanks and kudos for your great work ! I cant wait to try this special sambar for a potluck tomorrow and I have quick questions:
    1. What other veggies can I use instead of drumsticks as it is for a huge crowd?
    2. Would u recommend adding shallots instead of drumsticks to this sambar. Will it change or alter the taste, if it will not at what point should I add the shallots or the alternate vegetables.

    Looking eagerly for your response.



    Reply
  44. Uma

    Hello Kanamma, I am a big fan of your blog, all the recipes I have tried so far have always been a hit. Huge Thanks and kudos for your great work ! I cant wait to try this special sambar for a potluck this Sunday and I have quick questions:
    1. What other veggies can I use instead of drumsticks as it is for a huge crowd?
    2. Would u recommend adding shallots instead of drumsticks to this sambar. Will it change or alter the taste, if it will not at what point should I add the shallots or the alternate vegetables.

    Looking eagerly for your response.



    Reply
  45. MaryBeth McKenzie

    Hello again – I do not have/use a pressure cooker. Might you have the timing with no pressure cooker?
    Thanks again!

    Reply
  46. MaryBeth McKenzie

    OMG!!! This is truly exciting and “MEKKA NANDRI!”

    I am from Canada, and was a Rotary Exchange student in the late 1980s – in COIMBATORE!! Sambar and the food at Annapurna was an incredible treat! My Indian Ammas all made incredible sambar (of course!) and I have craved it since! It is truly one of the best foods of the world!
    Look forward to trying out the recipe.
    Thank you so much for sharing this to you both!

    Reply
  47. Lalitha

    I am going to try this. I have tasted annapporna sambhar many times while I was in Coimbatore studying. After seeing all the comments I know it will come out superb.

    Can I use coriander powder instead of the coriander seeds? If so when to add?



    Reply
  48. Anthoneymary Victor

    Hi Kannamma,
    Thanks so much for sharing COIMBATORE ANNAPOORNA HOTEL SAMBAR RECIPE with us. I followed everything in accordance to your recipe except that I used more drumsticks. It was out of the world and my family loved it so much. Words cannot express for your big heart in sharing the recipe with all your readers

    P.S – Can I put any other vegetable than drumsticks as I like vegetables in my sambhar.?



    Reply
  49. Emma

    Hi Suguna,

    Just wanted to write as I am having some confusion with the quantity needed for the masala. The ingredient list calls for quantities such as 5 black peppers where I can see in your photograph that you have maybe 10 or so. The quantity of dals in your photograph look less than the tablespoons being called for in the recipe. Would you please be able to advise on which is correct?

    Sorry I am an amateur cook so am not familiar with these things.

    Thank you.

    Reply
  50. Selvi Kumar

    Hi Suguna,
    I try most of your recipes when I am bored with my usual recipes. Saravanabavan kara kulambu and annaporna style sambar etc., .It comes out good everytime I made it. Your instructions are fool proof always. Your service is much appreciated 🙂

    Good work.
    Thanks
    Selvi



    Reply
  51. Manavi

    Let me start by saying I have never made Sambar before but had million times at sarvana Bhavan and at my south indian friend’s home. This is first sambar recipe I tried last evening. My husband asked me to write a review and thank you.. for we both loved it thoroughly. Don’t know what the original tastes like, never been to Coimbatore.. but still i would this Sambar tasted so delicious.. we ended finishing whole amount by night.. thank u so much for sharing authentic recipe selflessly… For north Indian like myself.. I can confidently cook tasty South Indian food at home because of you.
    Thank you so much 😊



    Reply
  52. Jay

    From someone who is from Coimbatore and considers annapoorna sambar the preferrred last meal of life , and get to go home once a couple of years – THANK YOU !

    Reply
  54. coralcrue

    I loved this recipe and for the first time in my life, Sambar came out perfect!!! I was licking the entire dish in which I prepared it hahaa I am going to try all your recipes, God bless you for sharing with us <3

    Reply
  55. Abhay

    Hi this is Abhay patil from Navi Mumbai, panvel. I am foodie of recipes. I tried your recipe and it was so delicious my whole family loved it.. Nice recipe.. I had never tested such type of Sambar recipe.. Yes it is really authentic..
    Keep it up and God bless you and your family



    Reply
  56. Reema

    The Sambar turned out very tasty. Since I ran out of toor dhall, I used moong dhall. But still it tasted good. I guess it will be still better if toor dhall is used. Thank you very much for the recipe.



    Reply
  57. Raji Ravi

    Omg!!!What an excellent recipe.I love the taste of this.This is in our regular weekly menu.Thanks a lot.

    Reply
  58. Rajyalakshmi

    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



    Reply
  59. Rajyalakshmi

    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

    Reply
  60. Dr.Akshada

    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…



    Reply
  61. Jyothi

    I made this recipe and it turned out heavenly. My kid was slurrrrrping the sambar. Love you kannamma…?



    Reply
  62. SM

    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.

    Reply
  63. simi

    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



    Reply
  64. Vijayalakshmi

    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?



    Reply
  65. Pradeep C

    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!!



    Reply
  66. Nair

    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..

    Reply
  67. saranya

    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 🙂 🙂

    Reply
  69. Subhashini

    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



    Reply
  70. Lakshmi reddy

    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

    Reply
    1. Suguna Vinodh

      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.

      Reply
  71. Sanjay

    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!



    Reply
  72. Deepika

    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.



    Reply
  73. Kiran

    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,



    Reply
  74. Anusha

    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. 🙂

    Reply
  75. Shakthi Kumaran

    Can we use any other vegetable instead of drumstick if so how many whistles we need to cook it ?

    Reply
  77. Sangeetha

    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 🙂

    Reply
  78. Sheela

    Thank you so much mam, it tasted just like I had in Coimbatore Annapoorna. Do you have a receipt for Annapoorna coffee too?

    Reply
  79. Bhuvi

    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.



    Reply