The cuisine of Kongunadu region has specialties like Santhakai/Sandhavai (a noodle like item of rice), Oputtu (a sweet tasting pizza-like dish that is dry outside with a sweet stuffing), (meatballs), Thengai Paal (sweet hot milk made of jaggery, coconut and cotton seeds), Ulundu Kali (Sweet made out of jaggery, gingely oil and black gram), (sweet made out of jaggery and rice), , , , , , , , and . Parota made with maida or all-purpose flour, and loosely similar to the north Indian wheat flour-based Paratha. Arisimparupu sadam is unique to the region and frequently made in homes. Kongunadu cuisine is distinct from rest of the Tamil Nadu by using coconut oil and coconut in most dishes. The region is the highest producer in Gingely oil, Coconut oil and Turmeric. Which reflects in their cuisine. Blessed with an abundance of oil seeds growing, the region indulges in a variety of pickles soaked in oil. Lemon, Raw mango, Green pepper, Tender mango, Ginger, Mango Ginger are few of those which are made into pickles.