Erode is a splendid riverside city, on the banks of Kaveri, in the state of Tamil Nadu. The food of Erode is said to be authentic Tamil style cuisine with a hint of other South Indian influences, namely Andhra and Karnataka style of cooking. The food here is light, but very spicy, to suit the tropical weather of the region. Rice can be found in almost every other dish as it is a staple food, which is grown in abundance. Turmeric is also used in large quantities and Erode is even called ‘Turmeric City’ of India.

• Erode Killu Kari:- Killu Kari is spicy mutton gravy with almost no frills. The simple recipe involves only mutton, chilli powder, onion, turmeric, ginger garlic paste and oil. This dish can also be eaten with hot steamed rice. Killu kari is so popular here that the city’s name is associated with the dish.

• Uttappam:- Uttappam, a delicious variant of Dosa, is a thick rice cake with a generous helping of fried onions used as toppings. Sometimes shredded carrots and green coriander leaves might also be used. Uttappam is, usually, served with green coconut chutney and hot sambhar.

• Poricha Kootu:- Poricha Kootu is a fried lentil stew. Fried dal is the base ingredient of the dish and pepper and coconut are the other important ingredients. Steamed vegetables of choice can be added according to taste. It is a dish very rich in protein and can be served as a side dish to rice, dosas and chapathis or rotis.

• Kanji:- Kanji is a very popular breakfast dish that is made in this region. Although, it is sweet and salty rice porridge, many other cereals like broken wheat or pearl millet can be used to substitute rice. Milk is a vital ingredient, as well, which can be sweetened using jaggery or sugar as preferred.

• Sambhar:- Sambhar is one of the most famous and popular curries, which define the cuisine of this region. It is a very hot and spicy curry made of a number of vegetables and a lot of exotic spices like chilli powder, pepper, cumin powder, turmeric and many more. It leaves a taste in your mouth long after consumed and is eaten best with idlis, dosas and a variety of rice dishes.

• Payasam:- Payasam is a dessert dish, which is, usually, reserved for festive occasions or celebrations. It is similar to kheer, but the taste is quite varied. Fried seviya is used as the chief ingredient along with milk, ghee, and sugar. A variety of dry fruits and nuts are used to garnish the dish. It is also offered to the deities during special festivals.

• Erode Pallipalayam Chicken:- This dish is another perennial favourite of non-vegetarians of Erode. It is a rich dish with a heavy garlic flavour to it and red chillies are used to give a spicy taste. Onions and turmeric are the other items used in the making of the dish. The dish can either be used as a snack or may be used as a side dish during a wholesome meal.

• Katti Paruppu:- Katti Paruppu is a simple dal curry with limited seasoning. Chickpea dal is usually preferred. It is, generally, served at the start of the meal as an appetizer. The dish is also said to balance the spicy food that is consumed after it. This dish has an easy recipe and can be cooked in minutes.

• Coconut chutney:- The chutneys found here are different than what can be found in the Northern part of India. Coconut chutney is the most common kind. Scraped coconut is grinded with green or red chillies and a seasoning of oil is poured over it. It is served with various types of foods.