Dharapuram Cuisine | Dharapuram Cuisines in Tamilnadu

Dharapuram

The cuisine is definitely south Indian. The safest thing to do is to follow the local people and enjoy the local flavor. North Indian cuisine is also available but it is not the same quality as one would find in the North. The food is reasonably priced and has the typical south Indian spicy flavor. It is advisable to eat where you are staying if you are particular about the hygiene and cleanliness. It has no local cuisine or specialty of its own. It follows the trend.

Here's a feast fit for the kings, literally. The `Veerabhojanam' food fest at Dakshin, ITC Hotel Kakatiya Sheraton & Towers, brings lip-smacking cuisines from Kongunad.

The vast Kongu region spans as many as 50 cities and towns in Tamil Nadu, and the various kingdoms that ruled these areas have each left their influence on this cuisine. The recipes have

The 10-day festival, which began on September 23, features delicacies like Pachaipuli Rasak (spicy rasam made of tamarind pulp and small onions), Karimeen Kolambu (fish curry with mutton cubes and stock), Keeranoor Kolambu (vegetable gravy with chosen country vegetables and mutton), Kollu Masiyal (breakfast dish made out of mashed horsegram accompanied with a watery salt-fish gravy) and other goodies.

Some unique dishes brought in by chef Jacob from Erode include Aathur Koli Kolambu, which is chicken curry made without using tomato, ginger and garlic; and benian, a white flaky poori-like sweet made only by the housewives of Muslim families in and around Dharapuram.

Incidentally, the residents of the Kongu region were the first to use copra (dry coconut) in curries and gravies rather than fresh coconut.

ongunad is the homeland of the Tamilians and dates back to the 8th centuary AD.It comprised of Palani, Dharapuram, Karur, Namakkal, Thiruchengodu, Erode,Selam,Dharmapuri, Coimbatore, Avinasi, Nilgiris,Pollachi and Udumalpet [All these places are in Tamilnadu-South India]

Before I start off with the menu,a word about the lesser-known freedom fighters from the kongu soil.

Two brave men - Theeran Chinnamalai and Tiruppur Kumaran have given their share to the freedom struggle.

Theeran Chinnamalai [1576 - 1805] is said to have made the freedom struggle a people’s movement.Historians say he adopted the guerilla warfare against the invaders.He took part in three important battles and in the final battle he was betrayed by his cook and he was hanged to death.

Tiruppur Kumaran[1904-1932] ] born in Chennimalai [Erode district] was one of the youngest in the freedom movement taking Gandhi’s way at a very young age.

Kumaran died from injuries sustained from a Police assault during a protest march against the British and died holding the flag of India.He is considered a martyr by the people of Tamilnadu and is referred to as ‘Kodi Katha Kumaran’ meaning kumaran who saved the flag.

Now coming to the cuisine part,Kongunadu cuisine is extensive for the simple reason that kongunadu covers a vast area.

This cuisine does not involve marinating and has its own nativity and style.The use of turmeric,groundnut paste to curries give it a unique texture and flavor.This is a very healthy cuisine owing to the use of millets, pulses, sesame and less amounts of oil and spices.

Some of the delicacies include arisi paruppu sadham[Rice-Dhal dish],ell urundai[Sweet sesame balls],urulaikilangu curry[Potato stir fry],Paruppu urundai kulambu[Lentil dumpling in sambar],Venn pongal[Yet another rice pulse combo,a common breaskfast dish],Dosai,Nellikkai chaaru[Gooseberry soup],murungakkai sambar[Drumstick sambar],Vaazhapoo Kootu[Banana blossom kootu],Pachapuli rasam[no-cook rasam] etc and a host of non veg dishes.

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