Dried fish simmered in a tangy, tamarind-forward gravy -- an inland Kongunadu take on coastal flavors, using preserved fish rather than fresh catch. Intense, pungent, and deeply traditional.
This is where Karuvattu Kulambu and Mutton Pallipalayam are the standouts, in a setting that's intentionally unpretentious -- the cooking style itself is the draw, not the ambiance.
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