Coimbatore Annapoorna Hotel Style Sambar Recipe

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!

Coimbatore Annapoorna Hotel Sambar Recipe
Recipe Type: Side Dish
Cuisine: South Indian, Tamilnadu
Author: Kannamma - Suguna Vinodh
Prep time:
Cook time:
Total time:
Serves: 4
Recipe for Coimbatore Hotel Annapoorna Sambar. Recipe as told by a cook who worked in the hotel for 27 years.
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 Tomato, diced
  • 1 teaspoon salt
  • 1 teaspoon turmeric
  • 1 cup water
  • For Sambar Masala
  • 2 teaspoon 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 dry red chillies (gundu variety)
  • 1/4 teaspoon Asafoetida (hing)
  • 3 tablespoon 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 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.
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This post was last modified on February 16, 2017, 11:23 pm

Suguna Vinodh :I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

View Comments (251)

  • 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!!" :)

  • 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.

  • 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 .
    😁

  • 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

  • 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 !!!

  • 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 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...

  • Our family love this Sambar and its always Super hit in pot luck or parties. 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