Kongu Cuisine: Basically it is a collection of recipes from all the different towns of this region over centuries .
Traditional way of cooking.
No marination of non vegetarian items.
Tumeric is always used [fresh or roased and ground].
Use of oil and chilli is less
Use of unpeeled potatoes use and milk in curries.
Use of coconut shells to cook meat gravies easily.
Use of "Coparai" (dry coconut) in curries and gravies rather than fresh coconut
Use mangoes to prepare various sweets
Cook delicacies using various cereals such as rye, bajra, jowar for their main course.
Consume butter milk and sweet as the second last course and rasam as the last.
First time in cooking:
"Venpongal" and "Kottu" recipes to crop up.
Drumstick leaves used to make ghee from butter.
Concept of "Pickle Making" using gingelly oil was conceived here as sesame crop was cultivated in Arachalur, Erode and Nathakadaiyur.
'Jasmine Idlis', which has a special character of regaining its shape and texture even when pressed
"Vadagams" prepared by drying meat .
"Panchamirtham" : From the region of Kulithalai and Pollachi were the special type of bananas were grown known as "Viruppachi Vazhaipazham". This was developed in the temple kitchen, where expert chefs prepared a dish which speaks for itself. It contains viruppachi plantains, kandasari sugar, dates, kalkandu [sugar candy],cardamom and ghee.
"Kali" prepared from use pulses like maize, ragi, bajra was from the region of Karur, Kangeyam and Palladam.
Pathaneer Halwa / Payasam and Illaneer Halwa / Payasam took shape here.
Kongunad special : few recipe names:
Pollachi yeral masala and pollachi mutton kuzhambu.
Thandu keema urundai.
Karur mutton kuzhambhu.
Keeranoor mutton kuzhambhu [mutton + vegetables]
Karimeen kuzhambhu [ fish + mutton].
Pallipalayam kozhi varuval [chiken +pallipalayam special masala]
Nathakadaiyur nandu masala [crab masala].
Attakatti yeral masala.
Aathur kozhi kuzhambhu .
Benian [speciality of muslim cuisine ]
Mushroom thirattal [mushroom + groundnut masala].
Ellu kara dosai.
Pallapatti kathirikai masala.
Kuchi kizhangu avial.
Salavu kuzhambu [use of herbs like thithili]
Drumstick leaf adai.
Karur kaai kurma.
Pachapuli rasam [tamarind + onion].
Nila kuzhambhu.[curry prepared with potato, colocassia, yam and sweet potato]
Kollu masiyal [horsegram boiled and ground to a paste along with spices]