Latest news with #Kongu
Time of India
07-07-2025
- Time of India
Villagers protest caste discrimination
Namakkal: Traffic was affected on the Tiruchengode-Kozhikkal Natham Road for three hours on Sunday night due to a protest. A group of villagers in Sengodampalayam area in Namakkal district opposed the move to exclude them from a consecration ceremony at a temple. The protesters alleged that members of the gounder community had barred them from taking part in the consecration of the Mariamman temple scheduled for July 13. It was agreed that all residents of the Sengodampalayam area would be allowed to participate in the ceremony. However, some members of a community (Kongu vellala gounders) insisted only 300 families from their caste and 50 families from other communities, would be allowed to take part. They said others would be excluded from the ceremony. In response, several communities blocked the Kozhikkal Natham Road, demanding that they be allowed to take part in the consecration. The protesters dispersed after police issued written assurance to them on holding discussions.
Time of India
17-06-2025
- Entertainment
- 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
14-06-2025
- General
- The Hindu
Desilting of Kalingarayan baby channel completed
The Water Resources Department (WRD) has completed the desilting of the baby channel of the Kalingarayan canal, while work is nearing completion to remove the desilted earth. The 91.1-km-long Kalingarayan canal, constructed by the Kongu chieftain Kalingarayan in the 13th century, irrigates 15,743 acres across Erode, Modakkurichi, and Kodumudi taluks. To address pollution caused by the dumping of household waste and the discharge of industrial effluents, a baby channel was constructed 11 years ago from Bhavani to Vairapalayam. Farmers and residents had been urging the Water Resources Department to take up desilting of this channel. On May 22, Minister for Housing, Prohibition, and Excise, S. Muthusamy, inaugurated desilting work along a 20-km stretch of the baby channel, at a total cost of ₹28.25 lakh. The work began from the Kalingarayan anicut in Bhavani and extended up to the 12/3rd mile in the city. An earthmover was deployed to remove weeds and dumped waste. Currently, the removal of the dumped waste is in progress, with 70% of the work completed. Officials noted that the baby channel was previously clogged mainly due to weeds and plastic waste, which obstructed water flow. A WRD official said that a proposal to extend the baby channel by an additional six km, from Vairapalayam to Vendipalayam, had been submitted to the government and has since been approved. A government order for the project is expected soon, after which construction will begin, the official added.
The Hindu
04-06-2025
- Business
- The Hindu
Kalingarayan Anicut in Erode to restored at ₹1.34 crore
The 742-year-old Kalingarayan Anicut, one of the oldest river-linking projects still in use, is all set to be revamped, as the State government will soon carry out restoration works estimated at ₹1.34 crore. The anicut was constructed across River Bhavani, just above its confluence with River Cauvery, at Mettunasuvampalayam in Bhavani. The Kalingarayan Canal, which originates from the right side of the anicut, runs for 91.10 km, irrigating 15,743 acres in the district before joining River Noyyal at Kodumudi. The construction of the anicut and canal was carried out between 1271 and 1283 by the Kongu chieftain Kalingarayan Gounder. It is the second and last anicut across the river below Bhavanisagar Dam. In recognition of its historical significance, the anicut system was declared a 'World Heritage Irrigation Structure' by the International Commission on Irrigation and Drainage (ICID) in 2021. A memorial, including a statue of the chieftain, stands near the anicut and is visited by many. Though restoration works have been undertaken over the years, the lack of basic amenities for visitors, students, and farmers has long been a concern. In 2024–25, the Water Resources Department (WRD) decided to address these issues by providing facilities such as toilets, parking, and water supply. It also proposed the establishment of a museum to exhibit old photographs, 3D models, and materials highlighting the history of the heritage structure. Additionally, all components of the anicut are to be renovated, as per Government Order No. 50 issued by the WRD on November 12, 2024. As part of the project, the anicut structures will be revamped, a museum will be set up to educate the public about its history, a tourist park will be developed, and a three-dimensional schematic model will be installed. The project also includes the renovation of canal shutters and the provision for drinking water, toilet facilities, and vehicle parking space. The estimated cost of the work is ₹1.34 crore, and the WRD, Bhavani Basin Circle, has recently floated a tender for its execution. The last date for submission of e-tender is June 10, and the tenders will be opened on the same day. The selected contractor will be given a 12-month period to complete the project.
The Hindu
27-05-2025
- Entertainment
- 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.
