Kongunadu Cuisine:
Ancient Tamilnadu ( Nadu : Country) was divided into Chera Nadu ( South west, famous for its elephants), Chola Nadu (centre- famous for its rice) , Pandiya Nadu (South east, famous for its pearls) , Kongu nadu ( North west, famous for its cows) and Thondai nadu (North-east, famous for its poets). Cheras ruled from around Thrissur, Pandiyas from Madurai and Cholas from Tanjore. Kongu nadu (The land of honey) belonged to one or other of these dynasties over time. Later it came briefly under the rule of Delhi Moguls, Vijayanagara empire, Madurai Nayaks and finally the British. Surrounded by mountains, Kongunadu was able to maintain its identity and cuisine over time. Blessed with Bhavani, Noyyal Amaravathi and Cauvery rivers, Kongunadu cuisine reflects the richness of its land.
Extensive use of copra (dried coconut), lentils, millets (samai, thinai, kambu, ragi), roasted groundnut paste and fresh ground spice mixes are hall marks of Kongu cuisine. Use of coconut shell as a meat tenderizer, use of drumstick leaves to clarify ghee & Panchamirtham are some of Kongunadu’s culinary innovations.
This cookbook lists 10 Kongunadu recipes given below. They are greatly simplified so that a first time cook can easily cook them. For detailed recipes and great pictures, check out my fellow bloggers below..
1.: Pacha puli Rasam ( Raw tamarind thin curry)
2.: Panchamirtham (Mixed fruit Jam )
3.: Ragi Kali (Red millet porridge )
4.: Kamban Koozhu (Pearl millet gruel)
5.: Easy Elaneer Payasam (Coconut water pudding )
6.: Arisi Paruppu Sadham (Lentil Rice)
7.: Kollu Masiyal (Mashed Horse gram )
8.: Payaru Thirattal (Lentil & Ground nut curry)
9.:. Kadamba Sadham ( Mixed lentil rice)
10.: Kadanja Paruppu (Mashed lentils)
