Dedicated to Janaki Paati: All the way from Kongunadu on your platter

Yet another visit to Hablis, this was to Skillet, where the " Kongunadu Festival " was happening. Kongunadu cuisine was made popular by Late Chef Jacob, who has actually done a lot of research on this cuisine. The names of the dishes, reminded me of his recipes and preparation. Incidentally during a conversation with the Chef of the festival. Chef Saravanan, was a student of Chef Jacob and says he dedicates the whole range of dishes to his mentor.

A lot of pre work and planning has gone into making this festival. The masalas and podis used for every dish is prepared inhouse and not sourced from the market. The chef himself from GobichettiPalayam, one can actually see a distinct taste and variant in the dishes served.

One thing that struck me initially was that the dishes were served in earthen pots. It kind off gives you a feeling of dining in a village

Now on to the dishes served and my take on them

We started off with a soup, for Vegetarians it was Vallarai Rasam whilst for the Non Vegetarians it was Crab Soup. Vallarai soup was very appetizing and the taste was good.

Starters, Ooty KaiKari Varuval was crispy and went well with the soup. Kuzhi Paniyaram was little bland for my palates as I usual take in a high spice level.

Mutton Sukka was the star of the day, with a second helping being asked. The mutton was cooked to perfection so was the spice level and seasonings.

For Vegetarians the dishes that were served are

Vendakka Podi Varuval

Urlai Vazhapoo Perattal

Poondu Pavakai Masala

Pallipayalam Kalan Kozhambu

Pacha Payaru Kadaisal

Kootanchoru

Kootanchoru was closest to what my mother makes at home. It tasted well with pickle and papad.

Vendakai Podi varuval, got me curious as I asked the chef as to what "Podi" refers to here, so the masala for the dish, is made from channa dal, urad dal, jeera and red chillies. Sautéed and powdered.

For a person who does not like bittergoud I liked the way garlic and veggie blended.

Kalan kulambu was a coconut based gravy with mushroom and mild spicing. It was good to have with Phulkas.

Urlai Vazhapoo Perattal. I had this reserved to be had with curd rice, and it did not disappoint me with the taste.

Last on the vegetarian menu, the Pachai Payaru kadasal. It was loaded with protein and is very healthy. Though quite heavy on the tummy, was tasting good with steamed rice and papad.

The Non Vegetarian list was

Natha Kadaiyur Eral Masala

Palla Patti Kozhi Piratal

Dindugal Kozhi Curry

Nilagri Meen Kulambu

Karur Mutton Briyani