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Situated on the banks of the River Kaveri in Tamil Nadu, Erode is a picturesque city renowned for its rolling hills and natural beauty. A textile manufacturing hub, the city is widely regarded as a food lover’s haven, with its cuisine comprising authentic Tamil staples, including uttapam and payasam. Visit the local establishment, Sri Arokya Café, to get a taste of Erode's special uttapam. This joint also offers other South Indian delicacies, such as the rice dish Pongal and various kinds of dosas.
Although most Erode dishes are quite light, they are packed with flavours and spice; turmeric, especially, features prominently in them. Erode has fondly been nicknamed “Turmeric City.” The city offers a varied mixture of vegetarian and non-vegetarian delicacies, with Erode killu kari being one of its most treasured meat-based dishes. The cuisine of Erode is also influenced by Andhra and Karnataka styles of cooking, owing to its geographical proximity to these states.
Explore the top local delicacies in Erode below.
Uttapam
Image Credits: Freepik
Uttapam is a type of savoury pancake that’s a variation of the classic dosa. Typically made from rice batter, the dish is stuffed with various vegetables and spices, including onions, tomatoes, and green chillies. Some versions of the recipe also include shredded carrots and coriander leaves as garnishes on the uttapam. This crispy and filling dish is usually served with coconut chutney and sambar and is widely considered a breakfast staple throughout South India.
Recommendations: Sri Arokya Café
Type: Vegetarian
Cost For Two: ₹250, approx.
Poricha Kootu
Essentially a lentil soup, poricha kootu is crafted by frying urad dal with seasonal vegetables, including carrots, pumpkins, and green peas. Spices, such as peppercorns, red chillies, and cumin seeds, are also incorporated into the dish to lend it additional flavour. The vegetables are steamed and then tempered with mustard seeds, curry leaves, and peanuts to form an appetising dish. Coconut also features heavily in the dish. Poricha kootu is typically relished with hot rotis or a serving of rice.
Recommendations: Shero Home Food
Type: Vegetarian
Cost For Two: ₹250, approx.
Katti Paruppu
Katti paruppu is a wholesome, dal-based curry that’s usually served as an appetiser in traditional Tamil restaurants. The main ingredients that go into making this thick and enriching dish are toor dal, garlic, and tomatoes; spices like tamarind, turmeric, and green chilli are also used. Like poricha kootu, this dish also makes use of coconut and cumin seeds and is tempered with a mixture of curry leaves and mustard seeds. The dish is typically served with rice.
Recommendations: Shero Home Food
Type: Vegetarian
Cost For Two: ₹250, approx.
Erode Pallipalayam Chicken
A beloved non-vegetarian delicacy, this dish is brimming with the robust flavours of garlic and red chillies. Also known as “chicken fry,” the delicacy is prepared by roasting pieces of boiled chicken alongside the aforementioned ingredients, plus shallots, turmeric, and coconut bits. The dish is further garnished with red chillies as well as curry leaves to elevate its taste as well as give it visual appeal. Erode pallipalayam chicken is usually enjoyed as a snack or as a side dish.
Recommendations: Pallipalayam Varuval Kadai
Type: Non-Vegetarian
Cost For Two: ₹400, approx.
Erode Killu Kari
Erode killu kari is a succulent mutton-based gravy that’s a hallmark of Tamil cuisine. The recipe for this dish is quite straightforward, and despite using minimal ingredients, it’s packed with flavour. The speciality is crafted by combining pieces of boiled mutton with a pungent ginger garlic paste as well as ingredients such as chilli powder, turmeric, and onions. A simple but soulful dish, Erode killu kari is usually relished with a serving of steamed rice.
Recommendations: Kamalam Village Restaurant
Type: Non-Vegetarian
Cost For Two: ₹200, approx.
Kanji
Image Credits: By Nandhinikandhasamy - Own work, CC BY-SA 4.0/Wikimedia Commons
Kanji is a sweet and salty porridge dish typically eaten as breakfast in Tamil Nadu. Made primarily from rice water and milk, this dish has several health benefits; it’s usually taken as an antidote to fever and stomach infections. Although traditional kanji recipes are rice-based, several contemporary versions use broken wheat or pearl millet instead of rice. Similarly, some modern recipes incorporate jaggery or sugar into the dish for additional sweetness.
Recommendations: Trichy Café
Type: Vegetarian
Cost For Two: ₹200, approx.
Payasam
Image Credits: Freepik
A delectable sweet dish, payasam is a fixture during festivals and celebrations, such as weddings, in Tamil Nadu. The milk-based dish, bearing similarities to kheer, is made primarily from fried seviya, ghee, and sugar. A host of dried fruits and nuts, including cashews, pistachios, and almonds, are crushed and used as garnishes for the dessert. These nuts add crunch to the creamy delicacy, lending it some textural complexity and dimension.
Recommendations: Neydhal, The Coast
Type: Vegetarian
Cost For Two: ₹400, approx.
