Coimbatore Annapoorna Hotel Sambar Recipe – Restaurant Style Idli Sambar Recipe

Coimbatore Annapoorna hotel sambar was in my try list for years. Usually I make varieties of idli, dosa at least thrice in week. So I keep trying different side dishes, it may be either chutney or sambar. As a result of this, I could share a collection of South Indian style 50 chutney recipes and 30 idli sambar/Tiffin sambar recipes in my blog. In my idli sambar collection, I have already shared few hotel style sambar recipes like Saravana bhavan hotel sambar, Tamilnadu style hotel sambar ( Madurai, Tirunelveli), easy restaurant style sambar, Udupi hotel style sambar and AAB sambar recipes. But my collection won’t be a complete one without some of the most popular idli sambar recipes like Coimbatore Annapoorna Hotel Tiffin sambar and Madras Ratna Cafe Sambar. I have tasted this sambar only once from Hotel Sree Annapoorna Sree Gowri Shankar near Coimbatore Bus stand. 

Recently my friend Sudha suggested me to try this sambar recipe from Kannamma’s blog. Thank you so much Suguna & Chef Mr.Palanisami for sharing this wonderful recipe with us. After seeing the excellent feedbacks from many readers of Coimbatore, I got the confidence to try it. Just like other hotel sambar recipes, this one also calls for roasting, grinding and adding freshly ground spices. But the ingredients for sambar powder is different.

Actually my friend had advised me to use half the quantity of ingredients as the yield of this sambar will be more for a 2-3 members family. So I halved the quantity of sambar powder ingredients & dal, modified the cooking procedure slightly for ease. Raksha & Sendhil loved it a lot. Friends, do try this yummy hotel style sambar recipe at home (If possible with drumstick). Its one of the best side dish for idli/ mini idli, dosa, pongal and vada. You will love it for sure. Ok, Lets see how to make this yummy, Coimbatore special Annapoorna hotel sambar recipe with step by step photos and a video !! Don’t forget to go through the “Points to note” given below.

UPDATED :  Recently I tasted this sambar in Annapoorna hotel, Coimbatore. I felt the sambar was more sweet in taste and I could smell some ginger too. So I have updated this recipe based on the one I tasted. Also I tried this sambar with drumstick and updated a picture above. When I added drumstick, it tasted good with rice as well. So this sambar can be had with rice if you add drumstick. But reduce the quantity of jaggery if making for rice. Also see the actual color of sambar. I served it with brown rice idli below.

Please check the video recipe below.

POINTS TO NOTE

1. As per the original recipe, the quantity of drumstick should be twice that of toor dal. For this quantity, you should use 1 drumstick. Chop into small finger size pieces. Alternatively, you can use 2 brinjal, 1 medium carrot,1 medium sized potato. But flavor of the sambar may vary.
2. If you add drumstick, u can serve this sambar with rice too. Color of the sambar also varies.
3. This Sambar masala needs 12 ingredients. So please keep them ready in a plate before roasting. Roasting the spices perfectly is the key for this sambar.So do not burn them.
4. According to the original recipe, the quantity of tamarind and jaggery should be equal. But I reduced the jaggery as Sendhil doesn’t like the sweet taste in sambar.
5. I used long red chilli but original recipe called for using guntur chilli. So slight color deviation in the sambar was there. 
6. The original recipe called for pressure cooking tomato, onion and drumstick pieces separately for one or two whistles in high flame whereas I cooked them along with the dal by keeping them in a small box inside the cooker. Refer the pics and video for more detail. I did this to reduce the cooking time of sambar.
7. As a general rule of hotel sambar, it tastes the best when you give more standing time.So if you prepare this sambar for your guest, prepare it 3-4 hours in advance. Reheat it at the time of serving.
8. The yield of this sambar will be more as it thickens when cools down. So add little water at the end, mix well, check for salt and then serve.
9. If you want to make this sambar only for 2 people, use half of the quantity of ingredients mentioned.
10. Adding ghee at the end is a must. It gives awesome flavor to this sambar.
11. Garnish with coriander leaves without fail.

Annapoorna Hotel Style Idli Sambar Recipe

Coimbatore Annapoorna Hotel Idli Sambar Recipe - One of the best hotel sambar recipes !

Cuisine: South Indian

Category: Side dish for Idli, dosa

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS
1 cup - 250ml

To pressure cook Toor dal - 1/4 cup Water - 2 cups Turmeric powder - 1/4 tsp Cooking oil - Few drops Tomato - 1 no ( Chopped) Big onion - 1 no ( cube cut) Drumstick - 1/2 no ( Chop into small finger size) For sambar powder Sesame oil/Gingely oil - 2 tsp Methi seeds - 1/8 tsp Cumin seeds - 1/2 tsp Pepper corns - 3 nos Red chilli - 2 nos ( I used long variety, 3 Guntur chilli can also be used) Coriander seeds/Dhania - 2 tsp Chana dal - 1 tbsp Urad dal - 1/2 tbsp Grated coconut or dry coconut - 1 tbsp Curry leaves -  5 nos ( 1/2 sprig) Asafetida - 2 big pinches Jaggery - 1 tsp to 2 tsp (I used 2 tsp after tasting the original sambar) Ginger - 1/4 tsp ( chop finely, optional) Tamarind - Medium gooseberry size ( slightly bigger than small gooseberry size) Water – 2 + 1/2 cup ( To boil + grind) To temper Sesame oil/Gingely oil - 2 tsp Mustard seeds - 1/2 tsp Curry leaves - few Red chilli powder - 1/2 tsp To garnish Coriander leaves - 2 tbsp ( finely chopped) Ghee - 1 tbsp

HOW TO MAKE ANNAPOORNA HOTEL SAMBAR - METHOD

In a cooker base, add toor dal, 2 cups water, 1/4 tsp turmeric powder and few drops of cooking oil. In a small box, add chopped onion, tomato, drumstick pieces or other vegetables if using. Add 1/4 cup water. Keep the box inside the cooker. Pressure cook in low flame for 2 whistles. Open the cooker and take the box out. Keep aside.Mash the dal with a whisk or ladle. Set aside. In a kadai, heat 2 tsp sesame oil. Roast methi seeds, cumin seeds, chana dal, urad dal, red chilli, pepper corns, dhania and roast till dals turn golden in color. Add pinched tamarind. Saute for a second. Add the curry leaves, hing, grated coconut, ginger and jaggery. Saute for 30 seconds. Grind this mixture to a smooth paste adding 1/2 cup water. Slightly coarse paste is also fine. In the same kadai, add the ground paste + 2 cups of water.Mix well and boil for few minutes. Add the cooked onion+ tomato + Veggies mixture.Boil for a minute. Add the mashed dal, required salt & boil the sambar in medium flame for few minutes. Heat oil in a kadai and when it gets heated , splutter mustard seeds, curry leaves. SWITCH OFF THE FLAME !  Add red chilli powder, mix well quickly and add this to the boiling sambar. Do not burn the red chilli powder. Boil the sambar for a minute. Last but not the least, add 2 tsp ghee,  chopped coriander leaves and mix well. Serve hot with idli ! This sambar becomes thick as it cools down. So add water to adjust the consistency before serving. Check for salt as well. Enjoy !

Note

Adjust the quantity of red chilli & chilli powder if you want more spicy taste. Do not add more tamarind. Tamarind should be minimum for idli sambar. This sambar becomes thick as it cools down. So add water whenever needed, mix well. Check for salt and serve.

Enjoy this yummy idli sambar with piping hot idli ! Tastes great.

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Brinjal Kurma Recipe / Kathirikai Kurma For Idli, Dosa,Chapathi

Many of you would have heard about and tasted brinjal kurma for biryani and rice. Even I have posted the same in my blog. But when I came across this brinjal kurma (Kathirikai kuruma in Tamil) recipe for idli,dosa and chapathi in a cookbook, it was new and interesting to me. 

As I am a big fan of brinjal recipes, I tried it immediately as a side dish for thatte idli for our weekend breakfast. It was very nice with mild flavor of masala/spices. I just loved it with idli and dosa. I hope it tastes good with chapathi/roti as well. 

Sendhil is not a big fan of brinjal, still he tasted this kurma without any complaints. So I thought of sharing this yummy, interesting brinjal kurma recipe especially for all the ardent fans of brinjal like me. I have used long green brinjal in this recipe. I guess you can try with purple variety brinjal too. Friends, do try this different kurma recipe at home and share your feedback with me. Ok, Lets see how to make Brinjal kurma with step by step pictures !

Check out my Brinjal kurma for biryani too !

Brinjal Kurma Recipe

Brinjal kurma/ Kathirikai kuruma for idli, dosa and chapathi

Cuisine: Indian

Category: Kurma varieties

Serves: Serves 2-3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Long Green Brinjal – 2 nos Small onion Or Big onion – 20 nos / 1 no ( big)  Tomato – 1 no Curry leaves - Few Red chilli powder – 1/2 - 1 tsp Turmeric powder – 1/2 tsp To grind Grated Coconut – 1/4 cup Pottukadalai / Fried Gram Dal – 1.5 tsp Soambu/Fennel seeds – 3/4 tsp Pattai /Cinnamon – 1 piece Garlic cloves – 3 nos Green chilli – 1 no ( use 2 for spicy kurma) To Temper Cooking oil – 2 tbsp Mustard seeds – 1/2 tsp Urad dal – 1 tsp Cumin seeds – 1/2 tsp Coriander leaves – to garnish

METHOD

Wash and chop brinjal into small pieces. Keep immersed in water till use. Chop onion & tomato. Keep aside. In a mixie jar, take all the ingredients given under “ To grind” and grind them to a smooth paste adding enough water. Keep it aside. In a cooker base, heat oil and temper mustard seeds, urad dal, curry leaves and cumin seeds. Add the chopped onions and saute until transparent. Add the chopped tomato pieces and saute till mushy. Then add the chopped brinjal pieces and saute till they shrink in size and reduce in quantity. It takes 2-3 minutes. Now add the turmeric powder, red chilli powder, salt and ground coconut paste.Mix well. Saute the mixture for a minute. Add 1 to 1.5 cups of water and pressure cook in very low flame for one whistle. Open the lid after the steam is released. If the kurma is too thick, add 1/4 cup of water, mix well and check for taste. Add more salt or chilli powder if needed. Garnish with coriander leaves. Give a boil and serve hot with idli, dosa or chapathi.

Enjoy !

Note

Adjust the quantity of green chilli if you want more spicy taste. You can use Garam masala powder if you wish. Just use 1/2 tsp. You can replace brinjal with finely chopped potato or parboiled cauliflower florets too.

Try this easy, one pot Brinjal kurma recipe for idli, dosa or chapathi. Enjoy !!

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Bombay Chutney Recipe – Kadalai Maavu Chutney – Besan Chutney For Idli, Dosa, Poori

I have heard about Bombay chutney from my friend Shalini but never tried it on my own.She makes it for idli, dosa and poori.I heard this chutney is very popular in North India and Andhra. Its a very quick and easy side dish recipe which needs no dal, no coconut and absolutely no grinding job. Many of you would have tasted this kind of side dish for poori in small road side hotels. Usually I make my MIL’s besan sambar ( Kadalai maavu sambar) for idli, dosa which is slightly different in ingredients and consistency than this Bombay chutney. Last weekend I made this chutney for the first time as a side dish for tomato poori. This is sure a good replacement for our usual potato masala. I am not sure about its combination for idli, dosa but it was really great with poori. I think this chutney should be made thinner and more spicy for accompanying with idli, dosa.For variations and if you are making for your kids, do add some pieces of boiled potato. They will love it. Friends, do try this easy Bombay chutney for poori or idli, dosa. You will like it a lot. Lets see how to make Bombay Chutney aka Besan chutney with step by step pictures !
Check out my 50 chutney varieties for idli and dosa in THIS LINK !

Bombay chutney recipe

How to make Bombay chutney recipe / Besan chutney for poori, idli and dosa

Cuisine: North Indian

Category: Side dish for poori,idli,dosa

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Besan flour – 2.5 tbsp Ripe tomato - 1 no ( Big) Big onion - 2 nos Green chilli - 3 nos ( slit or finely chopped) Ginger - 1/2 inch piece Curry leaves - few Turmeric powder - 1/4 tsp Asafetida / hing - a pinch Salt - as needed Water - 2 to 3 cups To temper Cooking oil - 1.5 tbsp Mustard seeds - 1 tsp Urad dal - 1 tsp Chana dal - 1 tbsp Coriander leaves - to garnish Lemon juice - few drops ( only if needed, optional)

METHOD

In a wide bowl, take the besan and dilute it adding 2 cups of water. Mix it without lumps and keep aside. Chop the onion, ginger, tomato finely. Slit the green chillies and set aside. Heat oil in a kadai and splutter mustard seeds, urad dal and chana dal. Roast till dals turn golden. Now add the chopped onion,ginger, green chillies and curry leaves. Saute till onion turns transparent. Then add the tomato pieces, saute till mushy. Lastly add the diluted besan flour and mix well.As soon you add it, besan will turn thick. So add 1/2 cup more water if needed. Add the required salt and turmeric powder. Mix well and boil for 5-7 minutes till the raw smell of besan leaves off.   This chutney becomes thick as it boils.So adjust the consistency by adding water in the middle and add more salt if needed. Switch off the stove and garnish with a fistful of coriander leaves. Serve hot with idli, dosa or poori. NOTE : This chutney thickens when it cools down.So you may have to add more water to adjust the consistency while serving. In that case, add hot water, more salt and add little red chilli powder ( if needed), boil for a minute and serve ! Enjoy !

Note

Add more green chillies if you want more spicy chutney. I made it for poori .So I made it mildly spiced and added 2 green chillies. Do not add more besan flour. Chutney will taste and smell raw.If you want to make more quantity, add more besan flour and increase the quantity of onion, tomato and green chilli proportionately. Adding coriander leaves at the end improves the flavor a lot.So do not skip it.

Make this yummy, easy Bombay chutney for idli, dosa and Poori. Enjoy !!

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Kadamba Chutney Recipe – Chutney Varieties

I came to know about this Kadamba chutney recipe from a reader’s request. I thought kadamba chutney and mixed vegetable chutney are one and the same. But then I realized Kadamba chutney is made with the combination of onion, tomato, coconut, ginger, garlic, chilli, urad dal, chana dal, mint+coriander+curry leaves. Its made without carrot, chow chow or any other vegetable. 

This morning, I prepared this chutney for our breakfast as a side dish for idli. I followed the recipe from Sangeetha’s blog. It was very nice and tasty. We all loved it very much. I felt this chutney recipe goes well with dosa, rava idli and even for mixed lentil dosa/ Adai. 

Do try this easy and yummy side dish recipe for your breakfast/dinner and let me know your views. Now lets see how to prepare this yummy South Indian style Kadamba chutney recipe for idli, dosa with step by step photo.

Check out my collection of 48 Chutney Recipes !

Kadamba Chutney Recipe

Kadamba chutney - Side dish for idli, dosa and adai !

Cuisine: Indian

Category: Chutney Recipes

Serves: Serves 2-3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

Cooking oil – 1.5 tbsp Ripe tomato - 1 no Big onion - 1 no Grated coconut - 2 tbsp Red chilli - 2 nos Green chilli - 1-2 no Ginger – 1/2 inch piece Garlic cloves – 3 nos Tamarind - Very small piece Urad dal - 1 tbsp Chana dal - 1 tbsp Mint leaves - 1 sprig Coriander leaves - 1 sprig Curry leaves - 5 nos Salt & water - as needed To temper Cooking oil - 1 tsp Mustard seeds - 1/2 tsp Curry leaves - few

HOW TO MAKE KADAMBA CHUTNEY - METHOD

Wash and chop tomato, onion, green chilli. Peel ginger and garlic. Grate or finely chop the coconut. Set aside. In a kadai, heat oil and saute the urad dal + chana dal. When the dals start to turn golden, add the pinched red chilli and chopped green chilli. Saute for few seconds. Then add the chopped ginger, garlic, onion and saute for a minute. Lastly add the tomato and grated coconut along with the required salt and a small piece of tamarind. Saute until tomato turns mushy. Switch off the flame and add the mint+coriander+curry leaves. Saute quickly. They shrink and mixes well with the mixture. Let everything cool down completely. First grind them to a coarse paste without adding water. Then add water and grind to a thick paste. Remove the chutney to a serving bowl. Temper mustard seeds and curry leaves. Add to the chutney bowl and mix well. Serve with hot idli , dosa or adai ! Enjoy !

Note

Adjust the quantity of chilli as per your taste buds. Adding tamarind is optional but it gives a mild tangy taste to the chutney. Do not add more ginger. It will dominate the chutney flavor. No need to use more coconut. Its just for binding. You can skip it if you don’t want to use it.

Yummy Kadamba chutney is ready to serve with Idli, dosa !!

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30 Idli Sambar Recipes – South Indian Idli Sambar Varieties – Sambar For Idli, Dosa, Pongal

In this post, I have shared a list of 30 Idli Sambar recipes / Sambar for idli. We call it as idli sambar vagaigal in Tamil. These South Indian sambar varieties is served as the best side dish for idli, dosa, pongal and many other tiffin recipes. I hope this collection would help you all in choosing the side dish for breakfast. I got the habit and passion of trying varieties of Idli sambar, chutney recipes from my Mom. In my home, My mom makes around 10 different types of sambar recipes for idli, dosa along with some chutney recipes for everyday breakfast recipes. We used to relish the same for breakfast and dinner.

After marriage, I learnt even more simple and easy idli sambar recipes from my MIL as well. In most of the South Indian households, especially in Tamil nadu, Idli is the staple breakfast. Sambar is the most popular and the best side dish for idli, dosa and pongal. Every family have their own version of Idli sambar recipe and follow it for years. If you are looking for a change from your usual idli sambar, this collection would surely help you.

I have categorized these sambar varieties as Dal sambar varieties ( hotel style recipes), Tomato sambar recipes, Brinjal sambar recipes and Kurma varieties for idli, dosa, idiyappam and rava idli. In that, you can find varieties of moong dal sambar, toor dal sambar recipe, hotel idli sambar, easy restaurant style sambar, ghee idli sambar( mini idli sambar), Instant tiffin sambar, Easy vegetable sambar, Easy besan sambar, 6 tomato sambar varieties, 4 types of Kathirikai sambar recipes with and without tomato, Idli sambar without dal, Idli sambar with and without coconut and some Kurma kind of side dish for idli dosa like Parotta Salna, Vadacurry, Cauliflower gravy, tomato kurma etc.

Apart from this, you could also find some of the most popular South Indian speciality idli sambar recipes like Kumbakonam Kadappa, Saravana bhavan Idli Sambar, Chidambaram Brinjal Gosthu and Thanjavur Tomato gothsu for pongal and idli.For making hotel style idli sambar, we need to add roasted and ground idli sambar masala powder. So I have shared an easy, idli sambar powder/podi recipe which can be prepared and stored for weeks together. This helps you to make hotel style idli sambar instantly.

 Apart from our Tamil nadu style sambar recipes, I have also shared the links of idli sambar recipes from other states like Kerala Ulli Sambar and Udupi Hotel style sambar, Karnataka. I am yet to try Bangalore style and Andhra style idli sambar recipes. I will post them after I get a perfect recipe. Most of these recipes are learnt from my Mom, MIL and magazines. I have also shared some tips for making perfect idli sambar. Do check them out and try your favorite Idli sambar ! Share your feedback too. Ok, Lets see the collection of South Indian Idli sambar recipes below.
Check out my

50 chutney recipes

15 Idli Varieties

Idli sambar varieties - Breakfast sambar recipes

A collection of 30 sambar recipes - Side dish for Idli, dosa

Cuisine: Indian

Category: Sambar varieties

Serves: Serves 2-3

Prep time: 20 Minutes

Cook time: 30 Minutes

Total time: 50 Minutes

Chitra Ganapathy

INGREDIENTS

Moong dal Toor dal Tomato Brinjal Roasted gram dal Onion Tamarind Coconut Green chillies Red chillies Dhania seeds/ powder Chilli powder Sambar powder Salt & water Mixed vegetables To temper Cooking oil / ghee Mustard seeds Urad dal Cumin seeds Hing/Asafetida Curry leaves Coriander leaves - to garnish

TIPS TIPS

Generally Idli sambar should be less tangy. So use less tamarind, may be small gooseberry size to make sambar for 2-3 persons OR you can use just 2 tomato instead of tamarind. We should add more dal for idli sambar ( Say 1/3  - 1/2 cup for 2-3 persons) if you don’t add roasted and ground fresh powder ( Idli sambar powder).If you add Idli sambar powder, 1/4 cup dal is enough. Idli sambar should not be too spicy.It should be drinkable.So use less chillies. Toor dal or moong dal used in the sambar should be cooked really well, soft and mushy. Use 1:4 ratio of dal and water, add a few drops of cooking oil in the pressure cooker. If you wish, you can soak the dal for 20 minutes at the time of chopping other vegetables like onion, tomato, carrot, potato etc. Cook in low flame for 2 whistles. Mash the dal with a whisk once the pressure is down. The base of sambar lies in how well the dal is cooked. Suppose if the dal is not mushy, sambar will become watery and dal looks separately in the sambar. To trouble shoot this problem, u can mix 1-2 tsp of besan flour with 1/4 cup of water and add to the dal while boiling. It will help you to give a good base to the sambar. But remember to boil the sambar till the raw smell of besan emanates. Vegetables like Drumstick and Pumpkin is essential for Dal based idli sambar. In hotels, they do add drumstick in small pieces. But you should not cook drumstick along with dal. It should be cooked separately. I usually cook few drumstick pieces in a small tiffin box without adding water. It will get cooked well without losing its shape. Few pieces of pumpkin is added to give natural sweetness to sambar. But do not add more. Just 2-3 chunks would be enough for 1/2 cup of dal. Apart from these vegetables, you can add few pieces of Potato & carrot too. I feed the carrot & potato pieces to my daughter. If you don’t have pumpkin in hand, you can use a small berry sized jaggery ( Sundakkai alavu) Use small onions/sambar onions for best taste. Try to temper the sambar in ghee. Ghee gives a great flavor to the sambar especially if its dal based. For making brinjal sambar, you can use sesame oil/Gingely oil/Nalla ennai. If you don’t like to temper in ghee for dal based sambar recipes, do it using cooking oil and add a tbsp of ghee over the sambar at the end, close it with a lid and rest for 30 minutes to one hour before serving. Generally idli sambar tastes the best when you give a resting time of an hour. For guests, I usually prepare the sambar well in advance and reheat it at the time of serving. To make hotel style sambar, freshly roasted and ground spice powder should be used. To make this powder, use more chana dal than dhania/coriander seeds OR equal quantity of chana dal and dhania. Never forget to use methi seeds while roasting spices. Some people add curry leaves and even coconut for variations. For tomato sambar recipes, adjust the number of chillies based on the ripeness of tomato.Generally Tamil nadu tomato ( Naatu thakkali) tastes sour than Bangalore tomato. For brinjal sambar recipes, adding tamarind is mandatory because brinjal has a slight bitterness naturally.To avoid this, tamarind should be added but in a minimum quantity based on the recipe. To make Kurma style side dish for idli, dosa you can either grind coconut + whole spices and add to the tomato, onion, vegetables base OR saute the whole spices before adding onions, tomato and proceed without coconut paste. Last but not the least, add a tsp of gingely oil while serving the sambar especially for tomato sambar and brinjal sambar. It adds a great taste to the sambar. Hope you find these tips useful. Ok, Lets move on to the collection below  DAL SAMBAR VARIETIES                       BRINJAL SAMBAR VARIETIES        TOMATO SAMBAR VARIETIES         KURMA VARIETIES        IDLI SAMBAR POWDER

Try these idli sambar recipes at home and do share your feedback with me. Thanks for visiting this page !
Check out my

50 chutney recipes

15 Idli Varieties

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