Kongunadu cuisine has different taste and unique texture. Coimbatore is an Entrepreneurial, Industrial and Educational hotspot. It is the capital city of the historical kongunadu and is often referred to as the Manchester of South India. It is one of the fastest growing tier-II cities in India. People in and around Coimbatore involved in various kinds of business/work in textile mills, industries, agriculture, construction and other fields. They are hard workers and give more respect to others; coimbatore accent is unique and you can identify them easily with their accent.
Kongunadu has its own unique recipes such as Arisimparupu saadam (Toor dhal and rice), Santhakai (a noodle like item of rice), Banana chips, Ragi vadai, Kattu keerai(country greens), Paasipayaru Kadaithal(mashed green moong dal), Oputtu (a sweet tasting pizza-like dish that is dry outside with a sweet stuffing), Kachayam (sweet made out of jaggery and rice), Ragi puttumavu, Arisi Puttumavu, Vazhaipoo Poriyal, Kambu Paniyaram, Ragi Pakoda, Thengai Barfi and so on.The natural crops of this region forms the main ingredients in the Kongunadu cuisine.
Mint(Pudhina in Tamil) has many medicinal benefits like promotes Digestion system, improves oral health, Asthma, Depression and Fatigue, Headache, Memory loss, helps in weight loss and to prevent cancer.
Pudhina Thogayal is one of the most important recipe for kongunadu people. This is a special recipe which can be used as a main dish for rice. People loves to make this thogayal weekly once. Instead of making curry, this thogayal gives a flavorful taste and can be served with white rice. This is suitable for all types of variety rice as well.
This is my mother – in law’s recipe and i would like share to my readers. Very simple and delicious one.
- Mint Leaves – 1 Bunch
- Mustard Seeds – 1/4 Tsp
- Urad Dhal – 1/2 Tsp
- Red Chillies – 2
- Grated Coconut – 3 Tsp
- Tamarind – A pinch
- Salt – To Taste
- Oil – 1 Tsp
- Take a bunch of mint and pick only the leaves.Wash well and keep it aside.
- Heat oil in a pan ,add Mustard seeds,Urad Dhal, red chillies and fry till Urad Dhal becomes golden brown.
- Add washed mint leaves and fry for sometimes.
- Now add the grated coconut and tamarind,salt.
- Allow to cool the mixture and once done add it to the mixer grinder.
- Sprinkle some water and grind it into a coarse paste.
- Do not add too much water as this is thogayal.
Kongunadu Pudhina Thogayal is ready to serve with hot white rice/all types of variety rice.