Exploring 7 Iconic Dishes Of Coimbatore

In south central Tamil Nadu where Kongunadu cuisine is a distinctive culinary style originating from the Kongu region that encompasses parts of Tamil Nadu and Karnataka, the cuisine is known for its rich flavours, unique ingredients and traditional cooking methods that have been passed down through generations. Heavily relying on locally sourced ingredients such as millets like ragi and kambu, pulses, cereals, spices and a variety of indigenous vegetables and greens – Kongunadu cuisine uses a balanced mix of spices to enhance flavours without overwhelming the dishes. A wide array of dishes ranging from traditional rice-based preparations like biryanis, rice dishes and dosas, Kongunadu cuisine also features a variety of non-vegetarian specialties, often prepared using meats like chicken, mutton and fish. The emphasis on local ingredients, and the fine balance of tastes characterizes Kongunadu cuisine, making it a delightful and distinctive part of South Indian culinary heritage.

Nei Roast

Nei or ghee roast dosa is a popularly known for its crispy and flavourful texture. Once the dosa batter is spread thinly on a hot griddle, ghee is generously drizzled over the dosa while it cooks – giving the dosa a rich, buttery taste and delightful aroma. Typically cooked until it becomes crispy and golden-brown, it is often served with various accompaniments like sambar and chutney.

Kongunadu Biryani

A flavourful and aromatic variety of biryani that originates from the Kongunadu region in Tamil Nadu, this type of biryani is known for its milder usage of spice compared to some other biryani variations. Known for its subtle yet aromatic taste, it tends to be less spicy compared to other biryanis but still carries a rich and distinct flavour profile from the combination of spices. Often served with raita, salna or a variety of vegetable and meat side dishes, the short grain biryani is one of the most iconic offerings of this sub-cuisine.

Arisi Paruppu Sadam

Image Credits: Annai Samayal

Arisi paruppu sadam is a traditional dish, particularly popular in Tamil Nadu, made with a raw rice variety like ponni rice or sona masuri. Seasoned with mustard seeds, cumin seeds, curry leaves, red chilies, asafoetida and grated coconut, the rice delicacy is prepared in a pressure cooker or a pot on the stovetop. Similar to the khichdi, arisi paruppu sadam is often served with accompaniments like pickle, papad or yogurt, and can be enjoyed as a wholesome meal on its own or as a part of a larger spread.

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Kongunadu Cuisine: Exploring The Lesser-Known Food Culture Of Tamil Nadu

Murukku Sandwich

A murukku sandwich is a unique and innovative dish, native to Coimbatore and its adjacent Kongunadu towns, that combine the traditional Indian snack with sandwich-making techniques. The crispy, crunchy South Indian snack made from rice flour and urad dal, the murukku acts as a substitute for bread slices. Instead of using regular bread, two murukku pieces are used as the outer layers of the sandwich, with a filling of various ingredients in between – ranging from shredded vegetables, different types of chutneys, spices and cheese.

Kollu Rasam

Image Credits: Kongu Traditional Recipes

Kollu rasam, also known as horse gram rasam, is a flavourful South Indian accompaniment to rice, particularly known for its health benefits. Horse gram is combined along with spices like pepper, cumin seeds, coriander seeds, dry red chilies, asafoetida and tamarind pulp for tanginess, creating a savoury and tangy broth. Renowned for its nutritional properties, the rasam itself is known for aiding digestion and providing relief from colds and sore throats due to its spicy and tangy nature.

Kattu Keerai Masiyal

Kattu keerai masiyal, which translates to wild greens or leafy greens that grow in the countryside is a type of mashed or pureed preparation of these greens. Involving various types of wild greens or spinach-like leaves – like amaranth leaves, drumstick leaves other local uncultivated greens, are cooked, before being mashed or pureed using a wooden masher or a traditional Indian utensil called a mathu. This process creates a coarse or smooth texture, depending on personal preference. Often served with steamed rice and accompanied by sides like sambar or rasam in a traditional South Indian meal, the delicacy celebrates the local produce available in these specific regions.

Pallipalayam Chicken

A specialty dish that originates from the town of Pallipalayam in Tamil Nadu, this dry preparation involves cooking pieces of tender chicken with shallots, garlic, red chillies and coconut. Typically eaten as a snack or an accompaniment to parotta, this chicken delicacy can also be enjoyed with rasam-rice for a wholesome meal. This pan-roasted chicken dish is mildly spicy, with a rich coconut flavour that enhances the taste of spices and aromatics, making it one of the few meat-based dishes that stem from the local culture, where birds from chicken fights were utilised to avoid wastage.