Erode Amman Mess's Coimbatore branch stays true to its Kongu roots
Erode Amman Mess's roots can be traced back to a small thatch-roofed eatery in the 1980s in Erode. After 20 years of serving non-vegetarian Kongu fare in the small town, the restaurant branched into Chennai in March 2019. Today, they have seven branches in Tamil Nadu, apart from outlets in Singapore, Dubai, Sri Lanka, and Malaysia. The Coimbatore branch is a homecoming of sorts for the brand that was started on Kongu soil.
At Erode Amman Mess, they take their mutton and chicken sides seriously. In an ocean of spicy, non-vegetarian gravies that taste the same, each of their dishes holds their own. The chicken kaatu varuval, for instance, tastes of a fragrant masala of red chillies and coriander, while the chicken kandhari is a flavourful blend of tender meat tossed with green chillies.
We also try the moru moru chicken, that as the name implies, is crispy on the outside, and juicy on the inside. The dish is sure to be a hit among the kids, given that the meat is also boneless. The deep-dried, golden discs make for an ideal starter.
The mutton and chicken biryani, among their must-haves, arrive at the table with a flourish, to be demolished in minutes. Our vote is for the chicken variation; it is mild with a perfect balance of spices, while the mutton biryani has a little too much ghee that overpowers other flavours. While we are at biryani, we pair it with prawn fry, a dish of tawa-fried prawns that come enveloped in a fiery red gravy.
When at Amman Mess, social media tells us not to miss their Japan chicken. The dish – that has nothing to do with Japan – consists of small chunks of chicken simmered in a buttery cashew and cream-based gravy. From what we can see, every table has a plate of Japan chicken, and we too give in to peer pressure.
The dish is said to go with their crispy ghee parottas, and we order a couple of them as well. It arrives sizzling hot and we tear off a piece and have it with a dollop of the creamy chicken. The combination of the sweetish gravy and parotta is to die for, and we also understand why it is one of their most sought-after dishes. Mention must be made that it might not be everyone's cup of tea, for a non-vegetarian curry with a sweetish profile is not exactly what one would call a Kongu dish.
In desserts, they recommend tender coconut pudding and palkova veechu parotta, which has a gooey stuffing of condensed milk. The dish is the perfect way to round off the Erode Amman Mess experience and represents what they stand for: something old, something new.
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Time of India
17-06-2025
- Time of India
Cooku with Comali 6 preview: Contestants to face high stakes challenge in 'Chef's signature' round
The upcoming episode of Cooku with Comali Season 6 promises a flavorful rollercoaster as the popular culinary reality show enters the much-awaited Chef's Signature round. With a blend of laughter, learning, and emotions, this special segment features the three celebrity chefs showcasing their iconic dishes, which the contestants must then attempt to replicate. Chef Madhampatty Rangaraj takes the lead with his signature dish, Nallampatti Chicken Roast, a rustic and spicy delicacy inspired by traditional Kongu cuisine. Chef Damu stirs nostalgia with his crowd-favourite Prawn Biriyani, rich in aroma and history. Meanwhile, Chef Koushik Shankar impresses with his unique Uruli Paya, a comforting dish packed with heritage and depth of flavour. These signature dishes set the bar high for the remaining contestants, who now face the challenge of recreating these complex recipes while navigating the ever-entertaining chaos created by their Comali partners. Watch the promo: The preview reveals an emotional elimination round, with beloved comedian and contestant Ganja Karuppu bidding farewell to the show. Known for his infectious humour and big heart, his exit brings tears to both contestants and viewers. His presence in the kitchen added an irreplaceable charm, and his departure marks a poignant moment in the season. As the competition intensifies, Cooku with Comali 6 continues to strike the perfect balance between high-stakes culinary challenges and heartwarming entertainment, making it a must-watch this weekend.
The Hindu
27-05-2025
- The Hindu
Erode Amman Mess's Coimbatore branch stays true to its Kongu roots
It is a sea of heads inside the recently-opened Erode Amman Mess near Hope College. Even as we enter, a small crowd has gathered at the entrance, waiting to be called inside if a free table comes up. Luckily for us, we have a table to swoop in on and quickly elbow our way past hungry diners. The restaurant, that serves a range of Kongu non-vegetarian staples, is packed through the day. Erode Amman Mess's roots can be traced back to a small thatch-roofed eatery in the 1980s in Erode. After 20 years of serving non-vegetarian Kongu fare in the small town, the restaurant branched into Chennai in March 2019. Today, they have seven branches in Tamil Nadu, apart from outlets in Singapore, Dubai, Sri Lanka, and Malaysia. The Coimbatore branch is a homecoming of sorts for the brand that was started on Kongu soil. At Erode Amman Mess, they take their mutton and chicken sides seriously. In an ocean of spicy, non-vegetarian gravies that taste the same, each of their dishes holds their own. The chicken kaatu varuval, for instance, tastes of a fragrant masala of red chillies and coriander, while the chicken kandhari is a flavourful blend of tender meat tossed with green chillies. We also try the moru moru chicken, that as the name implies, is crispy on the outside, and juicy on the inside. The dish is sure to be a hit among the kids, given that the meat is also boneless. The deep-dried, golden discs make for an ideal starter. The mutton and chicken biryani, among their must-haves, arrive at the table with a flourish, to be demolished in minutes. Our vote is for the chicken variation; it is mild with a perfect balance of spices, while the mutton biryani has a little too much ghee that overpowers other flavours. While we are at biryani, we pair it with prawn fry, a dish of tawa-fried prawns that come enveloped in a fiery red gravy. When at Amman Mess, social media tells us not to miss their Japan chicken. The dish – that has nothing to do with Japan – consists of small chunks of chicken simmered in a buttery cashew and cream-based gravy. From what we can see, every table has a plate of Japan chicken, and we too give in to peer pressure. The dish is said to go with their crispy ghee parottas, and we order a couple of them as well. It arrives sizzling hot and we tear off a piece and have it with a dollop of the creamy chicken. The combination of the sweetish gravy and parotta is to die for, and we also understand why it is one of their most sought-after dishes. Mention must be made that it might not be everyone's cup of tea, for a non-vegetarian curry with a sweetish profile is not exactly what one would call a Kongu dish. In desserts, they recommend tender coconut pudding and palkova veechu parotta, which has a gooey stuffing of condensed milk. The dish is the perfect way to round off the Erode Amman Mess experience and represents what they stand for: something old, something new.
The Hindu
23-04-2025
- The Hindu
Discover Erode-style delights at Satti Kari in Chennai
This newly-launched restaurant on the ECR is hard to miss, with its bold red and yellow signboard with a rooster. Specialising in Erode-style Kongu cuisine, the focus here is on flavourful country chicken dishes. The farm-style ambience is pleasant, with a thatched hut setting in an open-air dining space, complemented by a limited air-conditioned section. After scanning through the menu, we settle down for their non-vegetarian meals (₹250) for lunch. Gayathri Kannan, co-founder of the establishment had travelled across the Erode region, where she dined at a wide range of eateries, from roadside stalls to well-established restaurants, immersing herself in local flavours. The chef eagerly recommends we try their Kongu-style biryani. The non-vegetarian ela sappad has rice, meen kulambu (fish curry), nattu kozhi kulambu (country chicken gravy), karuvadu thokku (dry fish gravy), pacha puli rasam (raw tamarind rasam), chammanthi and thalicha moru (garnished butter milk). Over here, the specialty nattu kozhi dishes can be ordered in quantities of your choice. Nattukozhi kaattu varuval is available in 250 grams, 500 grams or even one kilogram portions. In addition to this, the menu offers an array of regional special dishes such as nattukozhi Nallampatti varuval, nattukozhi pachamilaga varuval and nattukozhi milagu varuval. We decided to try 250 grams each of kaattu varuval, pacha milagai varuval and Nallampatti varuval. Kongu cuisine stands out because of their use of indigenous ingredients such as fennel, pepper, coconut, groundnuts and turmeric. Each chicken dish we tasted had a distinctive personality, and our favourite was pachamolaga nattu kozhi, bursting with the vibrant heat of green chilli, which was balanced by fennel and coconut, and nattu kozhi kaattu varuval, that had very few spices, yet delivered a bold flavour, which can be attributed to a generous addition of red chilli and chinna vengayam (shallots) — a signature of Kongu-style cooking The mutton biryani (₹350) was mild and aromatic with tender, flavourful chunks of lamb meat. We tried the Kerala-style prawn thokku and were floored by the aroma and perfectly cooked succulent prawns. Gayathri shares that they use only chinna vengayam in all their preparations, source their country chicken from a trusted farm in Chengalpet and use only cold pressed ground nut, gingelly and coconut oils for dishes. The defining feature of Erode is the emphasis on slow-cooking where meat is gently sauteed on low heat and species are added gradually. , The oil is used sparingly than other regional cuisines of Tamil Nadu. 'We use only traditional clay pots, and every dish is prepared over a wood-fired stove,' Gayathri says. 'It's the only way to bring out the true, authentic flavour.' This 90-seater restaurant also offers pazhayasoru(soaked, fermented rice), with either vegetarian (₹150) or non-vegetarian (₹175) accompaniments. For dinner, there are combo options featuring such as steamed bread, idiyappam, parotta and idli with country chicken gravy, mutton stew, fish gravy or verkadalai (groundnut) kulambu at pocket-friendly rates. The dinner menu also includes indulgent favourites such as the kari dosa, kaara poondu dosa, halwa parotta and kothu parotta (chicken or prawn). Dont miss their kulambu kalakki, a true treat for the taste buds. After the meal, we opt for a serving of elaneer (tender coconut) payasam, the regionaldessert that highlights the abundant coconut groves of the Kongu belt. Satti Kari is located at Akkarai, ECR. For reservations, call 7200107750. Meal for two costs ₹1,350.
