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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