Fried in minimal oil with shallots, green chilies, ginger, garlic, and coconut ribbons -- no marination, dry, fiery, and intensely aromatic. Hotel Junior Kuppanna's Mutton Pallipalayam (same technique, different meat) is also highly rated. New Kongu Restaurant's Mutton Pallipalayam and Nattu Kozhi Sukka are worth trying as well.
An unusual biryani -- white-colored rice with no turmeric or food color, short-grain Seeraga Samba, cooked with chicken or mutton, milder and less aromatic than typical biryanis from neighboring regions. Kovai Virundhu is the reference address for an authentic version.
Country chicken (nattu kozhi) cooked with shallots and red chilies and minimal spice, letting the natural flavor of free-range chicken lead. Haribhavanam is widely cited as the address for bold, traditional Kongunadu technique; Kongu Bhavan's Chicken Chinthamani and Pichi Pota Kozhi are other standouts.
Karuvattu Kulambu, dried fish in tangy tamarind gravy, is found at the small, cozy Kongunadu Virundhu alongside Mutton Pallipalayam. Kaalan -- a tangy yogurt-and-raw-banana curry, one of Kongunadu cuisine's defining vegetarian dishes -- is best fresh from Oppanakara Street or Gandhipuram stalls.
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