By Devi Poojari
November 29, 2023
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A distinctive culinary style originating from the Kongu region encompasses parts of Tamil Nadu and Karnataka, where the cuisine is known for its rich flavours, unique ingredients and traditional cooking methods that have been passed down through generations. The emphasis on local ingredients, and the fine balance of tastes is what makes food from Coimbatore a delightful and distinctive part of South Indian culinary heritage.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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