Hotel Annapoorna Sambar
Prep Time: 20 mins | Cook Time: 30 mins | Serves: 4
My husband being born and brought up in Coimbatore, he is used to eating at Hotel Annapoorna. My hubby always says that their sambar would be out of the world. Sadly, I got to try it only once post marriage. At that time, we were in a hurry and I couldn’t relish their sambar and hence I don’t remember the taste of sambar as well. When my in-laws were here to visit us, my father in law came across a video of Coimbatore Annapoorna Hotel Sambar and shared the same with me. My mother in law prepared it one day and it was out of the world. After that again I forgot to try that for a long time. One day I was very bored and was browsing the net for recipes and came across this recipe as I had all the ingredients handy, I tried the recipe immediately. When my hubby was back home I asked him to try the sambar (I dint tell him the name though) and tell me how it tasted. The moment he tried it he said it tasted like annapoorna hotel sambar. I was all surprised and happy 😊
I am truly thankful to my father in law who came across this recipe and shared. A special thanks to Kannammacooks for sharing this recipe to us.
Toor Dal – 1/2 cup
Drumstick – 1 cup (approximately 2 drumsticks)
Onion – 1 diced
Tomato – 1 diced
Salt – as needed
Turmeric – 1 tsp
Ghee – 1 tbsp
Water – 2 cups + 1 cup (to cook veggies)
Coriander leaves – 1 tbsp
To roast and grind
Sesame Oil/Gingely Oil – 2 tsp
Coriander Seeds – 2 tsp
Cumin Seeds – 1/2 tsp
Black Peppercorns – 1/4 tsp
Fenugreek Seeds – 1/4 tsp
Channa Dal – 2 tbsp
Urad Dal – 1 tbsp
Curry Leaves – 1 sprig
Red Chillies – 3
Asafoetida – 1/4 tsp
Shredded Coconut – 3 tbsp
Jaggery – 1.5 tsp
Tamarind – small gooseberry size
Sesame Oil/Gingely Oil – 1 tsp
Mustard Seeds – 1/2 tsp
Curry Leaves – 1 sprig
Red Chilli Powder/Sambar Powder – 1/2 tsp
- Wash and Soak toor dal in 2 cups of water for 20 minutes. Pressure cook for 6 whistles. If you are using instant pot, use manual mode for 12 to 15 mins to cook the dal. Once cooked set aside and wait for the pressure to subside naturally.
- Take veggies in a pan, add 1 cup water, salt and turmeric and cook it until veggies are done. Meanwhile you can pressure cook the veggies for 4 whistles. Keep aside.
- Heat oil in a pan, add the coriander seeds, cumin seeds, pepper, fenugreek, channa dal, urad dal and fry for a minute. Once the channa dal is golden brown, add the curry leaves, red chillies, asafoetida, coconut, jaggery and tamarind. Saute for a min and remove from heat. Allow it cool and blend to a smooth paste with required water.
- Take heavy bottomed pan, add the ground paste along with 1 cup of water. Bring it to boil.
- Once its starts to boil, add the cooked veggies with the water used for cooking. Check for salt and add salt if needed. Let it boil for 2 mins.
- Now mash the dal well and add it to the pan. Let it boil for few more minutes.
- Heat oil in a pan, add mustard seeds and let it splutter. Now add the curry leaves and switch off the flame. Add 1/2 tsp of chilli powder/sambar powder give it a quick stir and pour it on to the sambar.
- Garnish with coriander leaves and top it up with a table spoon of ghee.
Serve it as an accompaniment for Dosa, Idly or Pongal. You can also pair it up with piping hot rice.
- You can add shallot onion also.
- The original recipe says that we need to use drumstick twice as that of the toor dal. I have approximately used one cup of frozen drumstick.
- Do not leave the chilli powder/sambar powder for a long time in hot oil. It tends to burn the chilli powder so keep an eye on that.