The cuisine is extensive as the Kongu region is vast. Kongunadu is a region comprising the western part of the Tamil Nadu state of India. It includes towns like Ooty, Coimbatore, Pollachi, Tiruppur, Udumalpet, Avinashi, Palladam, Kangayam, Karur, Erode, Aathur, Salem, Palani Mettur and Dharapuram.Features of Kongunadu Cuisine
The cuisine of Kongunadu has their origin and own style. The chefs of Kongunadu follow the traditional way of cooking. It does not involve marination of any raw material thereby giving the food a different taste and unique texture. Roasted groundnut, shallots add different flavours to the dishes. Turmeric is added in grated form and grounded after roasting, that gives the product a deep yellow colour and delectable aroma. The dishes are not very oily and chilli is used minimally. Considerable amount of pulses are also used. Other major specialties of Kongunadu cuisine are the usage of dry coconut, pickles, fried mutton, and chicken. Pickles happen to take an important part in the cuisines of Kongunadu.
Ingredients in Kongunadu Cuisine
Cereals like rye, bajra, jowar are used to prepare delicacies for their main course. The people of Kongunadu prefer the use of unpeeled potatoes and milk in curries. They also favour the usage of "Coparai" which means dry coconut in curries and gravies rather than fresh coconut. In Kongunadu mangoes are heavily used to prepare various sweets. The region is the highest producer in Gingely oil, Coconut oil and Turmeric, which is reflected in their cuisine. Blessed with an abundance of oil seeds growing, the region indulges in a variety of pickles soaked in oil. Lemon, Raw mango, Green pepper, Ginger, etc. are few of those which are made into pickles.
Delicacies of Kongunadu CuisineSome of the popular vegetarian recipes of Kongunadu cuisine includes Benian, Mushroom thirattal, Ellu kara dosai, Ragi roti, Pallapatti kathirikai masala, Kathamba saadam, Kuchi kizhangu avail, Salavu kuzhambu, Drumstick leaf adai, Karur kaai kurma, Pachapuli rasam, Nila kuzhambhu, Kollu masiyal, Payiru thirattal, Kaalaan parangi kari. Thandu keema urundai, Karur mutton kuzhambhu, Keeranoor mutton kuzhambhu, Karimeen kuzhambhu, Pallipalayam kozhi varuval, Nathakadaiyur nandu masala, Attakatti yeral masala, and Aathur kozhi kuzhambhu are some of the non-vegetarian dishes.
As coconut grows everywhere in this area it is not surprising it plays a predominant role in all meals. Coconut chutney as side for staples like idli and dosa is almost an everyday affair. Tomato based side dishes like chutney and kuzhambu are also common. One of the most popular breakfast items is the coconut milk based kuzhambu which is called paal curry kuzhambu, usually served with dosa. Paniyaram with coconut chutney, sandhavai (string hoppers) with sweetened coconut milk are other popular breakfast items.
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