Taste ofKongu Nadu

Eight dishes Kovai is known for, and where people go to eat them.Places are named in published food guides. Branches and timings change, so check before you go.

Kongunadu biryani with chicken — Kongunadu Biryani

On the plate

01Kongunadu Biryani
02Arisi Paruppu Sadam
03Pallipalayam Chicken
04Ghee Roast Dosa
05Paniyaram
06Elaneer Payasam
07Kothu Parotta
08Malli Pongal

01of 08

கொங்குநாடு பிரியாணி

A mild, pale biryani: vellai means white. It is made with short-grain seeraga samba rice and chicken or mutton, with far fewer spices than most biryanis.

The story: Coimbatore has its own biryani style, and the Angannan style, named after a much-loved local eatery, is the city's benchmark.
In the pot: Seeraga samba rice with chicken or mutton, a ground paste of shallots and plenty of green chillies, and curd, finished on dum.
How it's eaten: Hot, ideally on a banana leaf, with sliced onions and onion raita.

About the dish: Essence of Life: Angannan-style biryani · Swiggy: famous food in Coimbatore

Kongu specialChicken or mutton

Where to find it

Named in: Coimbatore Junction: best biryani · Coimbatore Junction: Erode Amman Mess · Swiggy: famous food in Coimbatore

Arisi paruppu sadam, rice cooked with dal

02of 08

அரிசி பருப்பு சாதம்

A one-pot meal of rice and toor dal tempered with onion, mustard seeds and garlic. It is usually eaten with pickle, rasam, curd and papad.

The story: The everyday one-pot meal of the Kongu region (Coimbatore, Erode, Salem), fondly nicknamed “Gounder's biryani”.
In the pot: Parboiled rice and toor dal cooked soft with shallots, green chillies, garlic, cumin and pepper, finished with a mustard and fenugreek tempering.
How it's eaten: Never without a spoon of hot ghee on top. Gooseberry pickle is a favourite partner.

About the dish: Essence of Life: arisi paruppu sadham

Kongu stapleVeg

Where to find it

Our tipAlso on the menu at most Kongu-style messes in the city.

Named in: Swiggy: famous food in Coimbatore

Pallipalayam chicken with coconut and chillies

03of 08

பள்ளிபாளையம் சிக்கன்

Unmarinated chicken fried in very little oil with shallots, coconut and chillies. It is named after the town of Pallipalayam, near Erode.

The story: One of the most popular dishes of the Kongu region, and proof that a few ingredients go a long way.
In the pot: Bone-in chicken roasted dry in sesame oil with plenty of shallots, a fistful of dried red chillies, sliced fresh coconut and curry leaves.
How it's eaten: As a side with rasam rice or curd rice.

About the dish: Scroll: Pallipalayam chicken

Kongu specialNon-veg

Where to find it

Named in: Coimbatore Junction: Erode Amman Mess · Outlook Traveller: Flavours of Coimbatore · Swiggy: famous food in Coimbatore

04of 08

நெய் ரோஸ்ட் தோசை

A paper-thin, crisp dosa finished with ghee and often folded into a cone. It is served with coconut chutney, sambar and coriander chutney.

The story: A Coimbatore breakfast staple. The city's Annapoorna group, known for its tiffin, grew from a canteen in an R.S. Puram cinema in the 1960s.
In the pot: A fermented batter of rice and urad dal, spread paper-thin on a hot griddle and roasted in ghee until it crackles.

About the dish: Swiggy: famous food in Coimbatore · Wikipedia: Annapoorna Gowrishankar

BreakfastVeg

Where to find it

Named in: Outlook Traveller: Flavours of Coimbatore · Swiggy: famous food in Coimbatore

05of 08

பணியாரம்

Dumplings of rice and lentil batter, crisp outside and soft inside. They are eaten at breakfast or with tea, usually with chutneys.

The story: Known across South India by many names: paddu, kuzhi paniyaram, appe.
In the pot: Rice and urad dal batter, like idli or dosa batter, cooked in a pan with small round hollows. Spiced with chillies, or sweet with jaggery.

About the dish: Wikipedia: Paddu

Breakfast & teaVeg

Where to find it

Our tipEvening street-food stretches like Thirupathi Nagar and Eachanari are good bets too.

Named in: Swiggy: famous food in Coimbatore

06of 08

இளநீர் பாயசம்

A cool, creamy dessert made with tender coconut.

The story: A tender-coconut dessert from Kerala and parts of Tamil Nadu (karikku payasam in Kerala), made for festivals and weddings.
In the pot: Tender coconut flesh and water blended with sugar, stirred into coconut milk or milk with cardamom and cashews. Often no cooking at all.
How it's eaten: Chilled.

About the dish: Veg Recipes of India: elaneer payasam

DessertVeg

Where to find it

Named in: Tripadvisor review · Justdial listing

07of 08

கொத்து பரோட்டா

Shredded parotta chopped and tossed on a hot tawa with salna, made with egg or meat or as a vegetable version.

The story: Tamil Nadu's take on Sri Lanka's kottu roti, a street food since the 1960s–70s. “Kothu” means to chop.
In the pot: Parotta torn into pieces and tossed on a hot griddle with onions and egg or meat, then chopped and mixed with two heavy iron blades.
How it's eaten: Hot off the griddle, as street food.

About the dish: Wikipedia: Kottu

Street foodVeg or non-veg

Where to find it

Burma Bhai, Hotel Chicken Choice · near Nehru Stadium

Our tipMost evening parotta stalls in the city make it to order.

Named in: Outlook Traveller: Flavours of Coimbatore

08of 08

மல்லி பொங்கல்

A soft, comforting breakfast of rice and moong dal.

The story: Venn (white) pongal is the savoury pongal. It shares its name with the Pongal harvest festival.
In the pot: Rice and moong dal cooked soft with ghee, black pepper, cumin, ginger, cashews and curry leaves.
How it's eaten: For breakfast, with coconut chutney and coffee.

About the dish: Wikipedia: Pongal (dish)

BreakfastVeg