Key features of Kongu cuisine:
Millets: Kongu Nadu has a history of cultivating millets like ragi (finger millet), kambu (pearl millet), and varagu (kodo millet). These millets are commonly used in various dishes, including porridge, dosa, and roti.
Use of Local Ingredients: The cuisine relies heavily on locally sourced ingredients, including vegetables, grains, and spices. Common vegetables in Kongu dishes include brinjal, drumstick, snake gourd, and cluster beans.

Tamarind: Tamarind is a commonly used souring agent in Kongu cuisine. It imparts a tangy flavor to many dishes, especially gravies and rice preparations.

Spices: The cuisine uses a blend of spices to enhance the flavor of dishes. Common spices include cumin, fennel, mustard seeds, curry leaves, and red chilies.

Traditional Cooking Methods: Traditional methods such as dum cooking (slow cooking in a sealed container) are often employed to bring out the best flavors in dishes.

Pongal Festival Specialties: During the Pongal festival, special dishes like ‘Pongal’ (a dish made with newly harvested rice and lentils) and ‘Sakkarai Pongal’ (sweet Pongal made with jaggery) are prepared.

Chettinad Influence: Kongu cuisine has been influenced by the neighboring Chettinad cuisine, known for its spiciness and robust flavors.

While the exact historical origins of Kongu cuisine are challenging to pinpoint, the cuisine has evolved over centuries based on the agricultural practices, local produce, and cultural influences in the Kongu Nadu region. It reflects the rich culinary heritage of the people in this part of Tamil Nadu and continues to be an integral part of their cultural identity.