As it is also native to an arid area, the cuisine includes cereals like jowar (cholam), bajra (kambu), ragi (kezhvaragu), and different kinds of pulses and sesame. Food is served over a banana leaf. Eating on a banana leaf is an old custom and imparts a unique flavor to the food and is considered healthy. Idly, dosa, paniyaram and appam are popular dishes. Kongu Nadu cuisine does not involve marination of any raw material and as a result the food has a different taste and unique texture. The best quality turmeric is grown in the region and this is an important ingredient in the cuisine. Turmeric is added into curries which gives the product a deep yellow colour and an aromatic substance. The traditional Kongu people were mostly vegetarians for religious reason. Opputtu is a variant of Puran poli made with rice, chickpea, palm or cane jaggery, cardamom and ghee.