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 aroma. The dishes are not very oily and chilli is used as minimum as possible. 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.
Cereals like rye, bajra, jowar are used to prepare delicacies for their main course. The people of Kongunadu prefer 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.
Some 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.
Delicious sweets like 'Pathaneer Halwa','Pathaneer Payasam', 'Elanir Halwa', 'Elanir Payasam', Vaalai are well known items of this region. Western Kongunadu region has specialities like Santhakai, Oputtu and kola urundai, Thengai Paal, Ulundu Kali, Ragi puttumavu, Arisi Puttumavu, Vazhaipoo Poriyal, Kambu Paniyaram, Ragi Pakoda, Thengai Parpi, Kadalai Urundai, Ellu Urundai, Pori Urundai.
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