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.
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!
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Coimbatore Annapoorna Hotel Sambar Recipe
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
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
- 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
- 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
- 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.
For the Sambar
- 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
- 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.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Side Dish
- Cuisine: South Indian, Tamilnadu
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
Very tasty. Thanks
Thank you!
Very tasty!! I just tried it!
Thank you!
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
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!
Thank you!
Your recipe got tried and found to be perfect as the details were from the right person. Thanks.
Thank you so much Nithya. Glad you like it.
Mam, thanks for this. udumalai arya bhavan sambar that is also unique. It has to be found out
Never tried it sir. Will see.
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
Thank you so much. Glad you liked the sambar recipe.
Ultimate sambhar
Wonderful recipe , thank you for posting this.
Madam if possible pls post how to make Annapoorna coffee .
Superb I tried it . Really awesome. Thanks.
This is one of the best Sambar that I have been using for last two + years and recommend for all my friends and family.
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!
Thank you!
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
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.
This is a tiffin sambar. Try this recipe for rice.
https://www.kannammacooks.com/onion-sambar/
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.
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
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..
Thank you so much! Glad you liked it!
Good morning I start dosa restaurant in Haryana pls guide me for samber for 50 persons thanks
Simply awesome sambar. Thanks for sharing this recipe
Thanks for sharing this recipe. I tried it and it turned out very well. The best ever sambar we have ever had at home
Thanks for sharing this recipe. I tried it and it was the best sambar we have ever had at home
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.
For 4 Cups of dal how much should be the other ingredients
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
How many ltrs?
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!!
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!
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!
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.
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
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 !!!
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.
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
Our family love this Sambar and its always Super hit in pot luck or parties. Thank You so much!
Thank you!
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…
Thank you!
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.
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 !!!
Thank you! Really glad that you liked it!
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
I use a panasonic mixie.
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 .
😁
Thank you so much. Glad that you liked the recipe!
Awesome Sambar.. Tasted sooooo good.
Thanks Reen!
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.
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!!” 🙂
Thank you!
Very nice recipe. Thanks for all the efforts.
Thank you so much! Glad you liked it. Happy Cooking!
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!
Thanks so much. really happy that you liked it!
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.
Hi Uma, Thank you so much. You may add sauteed shallots at the end and it will taste good. Other veggies, yellow pumpkin tastes good too.
Thank you!
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.
Hello again – I do not have/use a pressure cooker. Might you have the timing with no pressure cooker?
Thanks again!
You can boil the dal seperately for 30-40 minutes. You can add the veggies along.
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!
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?
No. you will need fresh roasted coriander seeds.
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.?
Thank you so much. Sure you may use other vegetables in the sambar! Happy Cooking!
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.
The photograph is for understanding. Please go by the ingredient measurements.
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
Thank you! Glad you liked the recipe!
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 😊
Thank you so much Manavi. Your comment means a lot. Thank you.
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 !
Thank you!
Best Sambar recipe. Everyone at my home loved it! Kudos to you for sharing.
Thank you!
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
Thank you so much!
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
Thank you so much!
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.
Thank you Reema.
Omg!!!What an excellent recipe.I love the taste of this.This is in our regular weekly menu.Thanks a lot.
Thank you so much. Really glad that the recipe worked. Happy cooking!
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