Monday, August 27, 2007

Tamil cuisine

Tamil cuisine

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Indian cuisine
Preparation techniques and cooking items

Utensils

Regional cuisines
North India

PunjabiMughlai
RajasthaniKashmiri
PahadiBhojpuri
BenarasiBihari

South India

KeralaTamil
AndhraKarnataka
Hyderabadi-Mangalorean

East India

BengaliOriya

North-East India

SikkimeseAssamese
TripuriNaga

West India

GoanGujarati
Maharashtrian/Marathi
Malvani/KonkaniParsi

Other

OverseasNepali
HistoricalJain (Satvika)
Anglo-IndianSindhi
ChettinadUdupi
Fast food

Ingredients and types of food

Main dishes
Sweets and desserts
Drinks
Snacks
Spices
Condiments

See also:

Indian chefs
Cookbook: Cuisine of India

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Tamil cuisine (தமிழ் உணவு) is one of the oldest vegetarian culinary heritages in the world.[1] Traditionally, vegetarian dishes predominate the menu, including a variety of sweets and savories. It was developed over many centuries by Tamils who live in the region of present day Tamil Nadu in Southern India, India and Tamils of Sri Lanka. It is characterized by the use of rice, legumes and lentils, its distinct aroma and flavour achieved by the blending of spices including curry leaves, tamarind, coriander, ginger, garlic, chili, pepper, cinnamon, cloves, cardamom, cumin, nutmeg, coconut and rosewater. The word "curry" is actually derived from the Tamil word 'kari' which meant "sauce". [2]

Rice and legumes play an important role in Tamil cuisine, and to quote Yamuna Devi, author of Lord Krishna's Cuisine, (Penguin Group): "in no other cuisine are rice and legumes used with such creativity" as in Tamil cuisine. Lentils are also consumed extensively, either accompanying rice preparations, or in the form of independent dishes. Vegetables and dairy products are essential accompaniments.

On special occasions, traditional Tamil dishes are prepared in almost the same way as they were centuries ago—preparations that call for elaborate and leisurely cooking, and served in traditional style and ambience. The traditional way of eating a meal involves being seated on the floor, having the food served on a banana leaf, and using clean fingers of the right hand to transfer the food to the mouth. After the meal, the fingers are washed, and the banana leaf becomes food for cows. This was a very environment friendly way of life.[citation needed]

Because of modernization, cosmopolitan culture and the break-up of the joint family system, compromises and adaptations are being made, and a movement towards a simpler cuisine can be sensed. Urbanization has introduced Western-style seating arrangements at traditional events with tables, chairs, plates and cutlery becoming the norm, and food being served buffet-style.[citation needed]

Despite changes in practices and their cultural implications, Tamil cuisine retains its basic character in the use of ingredients, and its aroma and flavour remain unchanged.

Contents

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[edit] Regional

Over a period of time, each geographical area where Tamils have lived has developed its own distinct variant of the common dishes in addition to dishes native to itself.

The Chettinad region comprising of Karaikudi and adjoining areas is known for both traditional vegetarian dishes like appam, uthappam, paal paniyaram and non-vegetarian dishes made primarily using chicken. Chettinad cuisine has gained popularity in non-Tamil speaking areas as well.[citation needed]

Madurai and the other southern districts of Tamil Nadu are known for non-vegetarian food made of chevon, chicken and fish. Parota made with maida or all-purpose flour, and loosely similar to the north Indian wheat flour-based Paratha, is served at food outlets in Tamil Nadu, especially in districts like Virudhunagar, Madurai and the adjoining areas. Parota is not commonly prepared at home as it is a laborious and time-consuming process.

The western Kongu region has specialities like Santhakai/Sandhavai (a noodle like item of rice), oputtu (a sweet tasting pizza-like dish that is dry outside with a sweet stuffing), and kola urundai (meat balls). Ceylon Tamil cuisine, not only bears similarities to Tamil Nadu- and Kerala cuisine but also has many unique vegetarian and non-vegetarian dishes. It features dishes such as puttu (steamed rice cake) and Idiyappam or Sevai, (known in other parts of the world as string hoppers), which is particularly very popular.

[edit] Typical Tamil Feast - Virundhu Sappadu

Tamil culture is know for its hospitality. ‘Virundhu’ in Tamil means ‘Feast’, when guests (Friends, Relatives) are invited during happy ceremonial occasions to share food, love and laughter. ‘Sappadu’ means a full course meal, which can be either Lunch or Dinner.

During Virundhu Sappadu, guest's sit on a coir mat which is rolled out on the floor and a full course meal is served in the traditional way, on a ‘Banana Leaf’ which is spread in front of the guests, with the tip ointed left.

Virundhu - ‘Sappadu’ served on a Banana leaf. See Image for extended descriptions.
Virundhu - ‘Sappadu’ served on a Banana leaf. See Image for extended descriptions.

The host will ensure that the menu includes as many variety of dishes as possible and guests are served as many helpings as requested. The dishes are served in a particular sequence, and each dish is placed on a particular spot of the banana leaf. Guests are expected to begin and end eating the meal together and do not leave in middle of a meal. One look at the leaf after the food is served and guests will know the community, the status, the exact wealth of the family, and from which part of Tamil Nadu they originate.

Food is generally classified into six tastes - sweet, sour, salt, bitter, pungent and astringent ('arusuvai unavu') and Tamil cuisine recommends that you include all of these six tastes in each main meal you eat. Each taste has a balancing ability and including some of each provides complete nutrition, minimizes cravings and balances the appetite and digestion.

  • Sweet (Milk, butter, sweet cream, wheat, ghee (clarified butter), rice, honey)
  • Sour (Limes and lemons, citrus fruits, yogurt, mango, tamarind)
  • Salty (Salt or pickles)
  • Bitter (Bitter gourd, greens of many kinds, turmeric, fenugreek)
  • Pungent (Chili peppers, ginger, black pepper, clove, mustard)
  • Astringent (Beans, lentils (dhals), turmeric, vegetables like cauliflower and cabbage, cilantro)
Indian meals(Thali) served on either a Silver or Stainless steel plate.
Indian meals(Thali) served on either a Silver or Stainless steel plate.

The top half of the banana leaf is reserved for accessories, the lower half for the rice. In some communities, the rice will be served only after the guest has been seated. The lower right portion of the leaf may have a scoop of warm sweet milky rice Payasam, Kesari, Sweet Pongal or any Dessert items. While the top left includes a pinch of salt, a dash of pickle and a thimbleful of salad, or a smidgen of chutney. In the middle of the leaf there may be an odd number of fried items like small circles of chips either banana, yam or potato, thin crisp papads or frilly wafers Appalams and vadai.

The top right hand corner is reserved for the heavy artillery, the Curry, hot, sweet, or sour and the dry items. If it is a vegetarian meal, the vegetables are carefully chosen, between the country ones-gourds, drumsticks, brinjals-and the 'English' ones, which could be carrot, cabbage, and cauliflower. (If it is a non-vegetarian meal, a separate leaf is provided for the fried meats, chicken, fish, crab, and so on.) But again, the variations are presented carefully, one dry one next to a gravied one.

There may be side attractions such as Poli, Poori, Chappati, few of the famed rice preparations such as Ghee Pongal or Puliodarai particularly if the family comes from Thanjavur, known as the rice bowl of Tamil Nadu.

After having worked through the preliminaries, the long haul starts with the rice, which is generously doused with Ghee along with steam cooked lentils, Sambar the highly spiced lentil-based dish follows and this is succeeded by More-Kulambu(yoghurt and spices with coconut), Puli-Kulambu( spciy sour curry with vegetables and tamarind) and Rasam.

With every course the leaf is carefully replenished, the guest's protests being totally ignored. After a final round of rice with curds or buttermilk or both, it concludes with a small banana a few betel leaves and nuts. The beetel leaf chewing is a traditional habit said to aid digestion and in olden days it was reserved for couples only. In today's world no such restrictions are imposed. The beetel leaf is packed into a little 'package' with edible calcium paste layered on top and a pinch of coarsely powdered beetel nuts or a half beetel nut.

[edit] Commonly consumed items

Rice, the major staple food of most of the Tamil people. Lunch or Dinner is usually a Meal of steamed rice, served with accompanying items, which typically include sambar, dry curry, rasam, kootu and thayir (curd) or moru (buttermilk).

Tiffin or Light meals, which is often served for breakfast or as an evening snack, usually include one or more dishes like Idli's,Pongal, Dosai, Chapati, Sevai, Vada which is of 2 kinds - (methuvadai and paruppuvadai) Vadai . Coffee is the most popular beverage. Another popular beverage is strongly brewed tea found in the thousands of small tea stalls across the state of Tamil Nadu and adjoining areas.

The South Indian Breakfast and  meals served on a banana leaf.
The South Indian Breakfast and meals served on a banana leaf.

Other snack items include murukku, seedai, bajji, mixture, sevu, and pakoda which are typically savory items.

[edit] Specialities

Koozh - Porridge. They also have Koozh which is poor man's breakfast and lunch but its considered rich man's health drink

[edit] Influence abroad

Historically, Tamil cuisine has travelled to Burma, Malaysia, Singapore and Thailand via traders (Nagarathar) from Tamil Nadu. Along with Chinese, it has influenced these international cuisines to what they are today. South African Indian cooking is also influenced by Tamil cuisine which was brought by indentured labourers in the late 19th century.

[edit] Tamil culinary terminology absorbed in English

  • The word curry is an anglicisation of the Tamil word kari. [3]
  • The Tamil phrase milagu thanni, meaning pepper soup, literally pepper water, has been adapted in English as mulligatawny. [4]
  • The word Mango is derived from the Tamil word Maanga or Maangaai.[5][6]
  • The word Rice is derived from the Tamil word Arisi.[7]
  • The word 'poppadom' is actually a Malayalam word. The equivalent in Tamil is "appalam"
  • The word 'Orange' is also Tamil in origin, derived from Naarangu.

[edit] See also

[edit] Further reading

  • Ammal, Meenakshi, S., The Best of Samaithu Paar: The Classic Guide to Tamil Cuisine: Penguin Books India

[edit] References

  • DeWitt, Dave and Nancy Gerlach. 1990. The Whole Chile Pepper Book. Boston : Little Brown and Co.

[edit] External links

Erode

Erode

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For the verb "erode" meaning "to wear down", as in geology etc, see erosion.
For Erode district page see Erode district
?Erode
Tamil NaduIndia
Coordinates: 11°19′35″N 77°43′15″E / 11.3265, 77.7208
Time zone IST (UTC+5:30)
Area
Elevation
8,162 km² (Expression error: Unrecognised punctuation character "," sq mi)
• 183 m (600 ft)
District(s) Erode District
Population
Density
499,000 (2006)
• ?/km² (Expression error: Unrecognised punctuation character "?"/sq mi)
Codes
Pincode
Telephone
Vehicle

• 638
• +424
• TN33

Coordinates: 11°19′35″N 77°43′15″E / 11.3265, 77.7208

Erode (pronounced e-road, where ஈரோைட(e-rodai) by time became as ஈரோடு(e-rode) in Tamil) is a municipal town in the state of Tamil Nadu, India.It is also popularly known as part of Kongu Nadu. It is situated on the western bank of the river Cauvery between 121 ° 19.5" and 11 ° 81.05" North latitude and 77 ° 42.5" and 77 ° 44.5" East longitude. It has a population of about 5 lakhs. Agriculture and textiles play an important role in its economy. It is the 8th largest urban agglomeration in the state of Tamil Nadu.

The region comprised in the district can be portrayed as a long undulating plain gently sloping towards the river Cauvery in the south-east. The three major tributaries of river Cauvery viz. Bhavani, Noyyal and Amaravathy drain the long stretch of mountains in the north. A part of the eastern boundary of the district is formed by river Cauvery, entering the district from Salem and flowing in a southernly direction.

Contents

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[edit] Ancient History

Erode was under the regimes of Chera kings in 850 A.D. Thereafter (in 1000 A.D. - 1275 A.D.) this place came under the rule of Cholas with Dharapuram as their Headquarters. Subsequently it came under the control of Pandyan kings (from 1276 A.D.). Only during this period, a ruler by name Veerapandian caused the digging of Kalingarayan Channel. Then the Muslims (Modeen Sulthans) took over the rule after which Nayaks of Madurai ruled. Then Hyder Ali and Tippu Sultan had their sway. In 1799 when Tippu fell to the British, the British East India Company took over the administration.

One of the biggest Collectorate in the State - Erode
One of the biggest Collectorate in the State - Erode

During Hyder Ali's regime, this town flourished with 300 houses. A population of 1500, a mud fort, with a garrison of 4000 soldiers surrounded by coconut groves and fertile lands bounded on the north by river Cauvery and east by Kalingarayan channel (By Bucchanan 7th and 8 November 1800). But owing to the successive wars of Marathas, Mysore and British invasions, it become almost deserted and ruined. However, as peace was restored by the British, the people returned and settled here. Within a year it began to grow with 400 houses, and a population of 2000. The garrison withdrew in 1807, and the ruined fort was leveled as a relief work during the famine in 1877. The place enclosed within the rampart was occupied by the houses. About a mile and half east of the town, there is an old bridge which spans the river Cauvery. The wall at "Pechiparai" situated at the present V.O.C.Park was once celebrated for its "wholesome and milky water". There are two old temples - one dedicated to Lord Siva and the other to Lord Vishnu.

Erode District was a part of Coimbatore has its history intervened with that of Coimbatore and because of its close linkage with the erstwhile Coimbatore district. It is very difficult to separately deal with the history of Erode region. Together with the area comprised in the Coimbatore district, it formed part of the ancient Kongu country known as "Kongu Nadu" history of which dates back to the Sangam era. It is found that in the early days, this area was occupied by tribes, most prominent among them being the "Kosars" reportedly having their headquarters at 'Kosamputhur' which is believed to have in due course become Coimbatore. These tribes were overpowered by the Rashtrakutas from whom the region fell into the hands of the Cholas who ruled supreme during the time of Raja Chola. On the decline of Cholas, the Kongunadu came to be occupied by the Chalukyas and later by the Pandyas and Hoysalas.

Due to internal dissension in the Pandian Kingdom, the Muslim rulers from Delhi interfered and thus the area fell into the hands of Madurai Sultanate. This region was later wrested by Vijaya Nagar rulers after over throwing the Madurai Sultanate. For a few years, the area remained under Vijaya Nagar rule and later under the independent control of Madurai Nayakas. The rule of Muthu Veerappa Nayak and later that of Tirumalai Nayak were marked by internal strife and intermittent wars which ruined the Kingdom. As a result of this, the Kongu region in which the present Erode District is situated, fell into the hands of the Mysore rulers from whom Hyder Ali took over the area. Later, consequent of the fall of Tippu Sultlan of Mysore in 1799, the Kongu region came to be coded to the East India Company by the Maharaja of Mysore who was restored to power by the company after defeating Tippu Sulltan. From then, till 1947 when India attained independence, the area remained under British control who initiated systematic revenue administration in the area.

The root for the name of the Town "Erode" may be because of the existence of the two water courses viz., Perumpalayam and Kalingarayan Canal, (hence Eru Odai , meaning two rivers in Tamil). But there is also a legend which says that the place apparently derives its name from the words "Eera Odu" which means "wet skulls". According to the story, Dakshaprajapathi, who had given his daughter in marriage to Lord Siva, conducted a Yaga. For this Yaga, Lord Siva was not invited. However, Dakshyayini came to take part in this Yaga much against the wish of her husband Lord Siva. On coming to Yagakundam, Dakshyayini was not welcomed by her parents or anyone. She was vexed and threw herself in the Yagakundam and burned to ashes. On hearing this, Lord Siva got highly enraged, proceeded to the sacrificial spot and threw every one present including Brahma. The skulls and bones were thrown in River Cauvery and remained wet always. Hence the name "Eera Odu" (wet skull) - Erode.

[edit] Profile

[edit] Jurisdictional Changes

Erode District came into being as a result of the bifurcation of Coimbatore District, through the G.O.Ms.No.1917, Revenue dated 31.08.1979. Bhavani, Dharapuram, Erode and Sathyamangalam taluks were included in Coimbatore district which had a composite character, at the beginning of the century. Of these, Sathyamangalam Taluk was renamed as Gobichettipalayam taluk retaining Sathyamangalam as a sub-taluk. In 1975, Sathyamangalam sub-taluk was upgraded into a taluk. In 1979 Perundurai Sub Taluk was upgraded into taluk and 1981 Kangayam Sub Taluk was upgraded in;to taluk. These seven taluks were grouped together to constitute the new district of Erode.

Now Erode District consists of 7 taluks viz., Sathyamangalam, Bhavani, Gobichettipalayam, Perundurai, Erode, Kangayam and Dharapuram. There are 5 Municipalities in the district viz., Sathyamangalam, Bhavani, Gobichettipalayam, Erode and Dharapuram. There are 59 Town Panchayats and 3 Village Panchayats declared as Census Town as per Census2001 and 539 Revenue Villages. There are 20 Community Development Blocks in the district.

[edit] Location & Boundaries

Erode, a special grade Municipal Town is located at a distance of 100 km. East of Coimbatore and is situated on the bank of river Cauvery between 11 ° 19.5" and 11 ° 81.05" North latitude and 77 ° 42.5" and 77 ° 44.5" East latitude . Erode local planning area extends over an area of 76,21Sq.Kms with the population of about 5 lakhs (Town) and about 30 Lakhs (District) as per 2006 (estimated).It is the eight largest town in Tamilnadu next to Tirupur. It has an average elevation of 183 metres (600 feet).[citation needed]

Erode District lies on the extreme north of Tamil Nadu. It is bounded mostly by Karnataka State and also River Palar covers pretty long distance. To the East lies Namakkal and Karur Districts. Dindigal District is its immediate neighbour to the South and on the West, it has Coimbatore and Nilgiri Districts, as its boundaries. Thus Erode District is essentially a land-locked area having no sea-cost of its own.

[edit] Geology

The soils are mostly red sand and gravel with moderate amounts of red-loam and occasional black loam tracts. Vast stretches of the upland regions are mostly and gravelly. Red-loam occurs mostly in land under Kalingarayan channel and in beds of tanks in Erode town and to some lesser extent in the valleys in Perundurai and Dharapuram. It also occurs in the hilly tracts of Bhavani.

Soils of Bhavani, Erode, Dharapuram and Perundurai are chiefly gravelly, stony and sandy of the red variety. Soils of Gobichettipalayam and Sathyamangalam taluks are mostly of the red sandy variety. Red loam is prevalent mostly in Gobichettipalayam and Perundurai taluks

[edit] Climate

Erodein general is characterised with a scandy rainfall and a dry climate. Maximum rainfall is recorded in Gobichettipalayam and Bhavani. The Palghat gap in the Western Ghats, which has a soothing effect in the climate of Coimbatore District, does not render much help in bringing down the dry climate in this area. The cool-wind that gushes out of the west coast through Palghat gap looses its coolness and becomes dry by the time it crosses Coimbatore district and reaches Erode region.

Erode District has dry weather throughout except during the monsoon season. Generally the first two months of the year are pleasant, but in March, Mercury gains an upward trend which persists till the end of May. Highest temperature is normally recorded during May. The scandy showers during this period do not provide any relief to the oppressive heat. There is a light improvement in the climate during June-August period. During this pre-monsoon period, the mercury reverses its trend and by September, the sky gets overcast heavily but the rains are meagre. North-east monsoon sets in vigorously only during October-November and by December, the rains disappear rendering the climate clear but pleasant.

[edit] Land Use

The extent of the Erode local planning area is 76.21 Sq.km Developed land within the local planning area constitutes 13.44% of total area. The developed area in the municipal area alone constitutes 83.25% of total municipal area.[citation needed]

Commercial area has been developed along the road side in all major roads, in municipal area along Kongan road near the southern boundary of the local planning area, mainly the commercial area in Erode town is concentrated near the junction of Brough road and auchery road and Bazaar area.

In Erode town, the industries users are found along the Nethaji road. Most of the industries are located outside the municipal limits. The industrially developed Perundurai road is near the fringe of Erode town road. Some industrial development is also found along Sathy road. The industries that are located within the Erode town belong to mainly oil and rice mills and allied trades, such as engg, works, automobiles and power looms. The industries such as dyeing and power loom textiles are predominant in LPA. Industries belonging to Dhal mill, Cotton textiles, Vanaspathy manufacturing, wax and screen printing, powerloom, sizing, wraping and printing press are also found in and around Erode town. Within the town the industrial unit occupies 6 .69% of the town area. Whereas the industrial as a whole covers 136 hectares and accounts for 1.80 % of the Erode LPA.

[edit] Industries

Erode district is one among the industrially developing districts. Industry and Trade occupy a place of prominence in the economy of the district. Industries that flourished in early days in and around Erode area were handloom weaving and carpet manufacturing. The advent of modern era has changed these industries to some extent and the powerloom weaving is slowly replacing it. There are 24189 registered SSI units as on 31.12.2000 in the district besides 59 Large Scale Units.

The district has high concentration of powerloom & Handloom weaving, Rice milling, Edible oil expelling units. The other industries are Tanneries, Chemical & Plastic Products, Paper Products, Basic Metal Products industries etc.

Erode is a major Railway town and is home to the largest Diesel and Electric locomotive sheds in Southern Railway, and both these locomotive shed put together house more than 300 locomotives. Locomotives from Erode sheds haul trains all over India

[edit] Infrastructure

Infrastructure is recognised as the most important factor as well as promoter of industrial activity in the economy. Availability of Power, Water, Transportation, Industrial Estate, Finance and Technical Education are the important infrastructure for industrial development. Erode district has a good infrastructural base.

[edit] Small Scale Industries

Small Scale Industries are providing large-scale employment next to Agriculture in this district. It have played a very important role in the districts economy by providing large scale employment opportunities at fairly low capital cost, a wide industrial base, easy scattering of industries in rural areas and concentration of certain industrial groups at specific areas.

The district stands first for the highest number of units in

  1. Beverages
  2. Jute, Hemp & Mesta Textile Products

It stands second in the following sectors.

  1. Food Products
  2. Cotton Textiles

It stands fourth in

  1. Basic Metal Products
  2. Large Scale Industries

There are 70 Large Scale Industries in this district. Most of the units are cotton textiles. 57 units are textile industries. The following table shows the number of large scale units product wise.

Industries No of Units
Textile Industries 57
Engineering Industries 3
Sugar Mills 2
Oil Extraction 1
Others 7
Total 70

[edit] Cottage Industries

Cottage Industries are providing large scale employment with low cost investment. In Erode District there are 5915 units registered under cottage industries as on 31.03.2003 and they are providing employment to 6018 persons. Among them the major type of industries are given below.

Cottage Industries No of Units Employment
Tailoring units 2284 2288
Weaving of Cotton, Wool, Jute and Silk 963 963
Leather Products 809 810
Coir & Coir Products 302 303
Gem cutting 218 281
Pickle and Mixture making 317 320
Bidi Manufacturing 121 135
Coconut leaf Thatching 319 320
Puffed Rice 110 120
Wood Industry 209 213
Dehydrated / Dried fruits & vegetables 88 90
Pottery 107 107
Bamboo Baskets 68 68

[edit] Agriculture

Erode District in Tamil Nadu State is very important market centre for Turmeric. Turmeric is received, not only from Erode district, but also from the other parts of Tamil Nadu and adjoining district like Mysore in Karnataka State. Daily Turmeric market rate is updated in the website www.agmarknet.nic.in

Erode is well known for marketing of textile products of Handloom, Powerloom and Readymade Garments. The Handloom and Powerloom products such as Cotton Sarees, Bed Spreads, Carpets, Lungies, Printed Fabrics, Towels, Dhotis are marketed here in bulk.

Kangeyam is famous for Bulls and Oil Mills. Kangeyam cows are not noted for their yield but their availability in large numbers has helped the district to make a mark in the field of dairy development

[edit] Places of interest

  • Bhavanisagar Dam, Erode
  • Dharapuram
  • Thanthai Periyar Memorial House, E.V.R Street, Erode
  • Thindal - 5 km from Erode, well known for real estate, temple of Lord Muruga.
  • Chennimalai - 20 km from Erode, well known town for Handloom Clothes, temple of Lord Muruga.
  • Vellode - 15 km from Erode - Birds Sanctuary
  • Bhavani - 15 km from Erode - Confluence of rivers Bhavani and Cauvery,
  • Kodumudi-35 km from Erode - small town on the banks of river Cauvery with lot of temples
  • Bannari Amman Temple located at Sathyamangalam
  • Kodiveri-located near gobichetipalayam, popularly known for cine shootings.
  • Gobichettipalayam-well known for cine shootings, famous temples including Pariyur Amman Temple, which is entirely built by marble stone.
  • Sathyamangalam forest sactuary for wild animals
  • Kangayam -Sivan Hills(Lord Muruga Temple)- 45 KM from Erode

[edit] Famous People From Erode

[edit] Education

Erode is primarily an industrial and Agricultural Area. Same way the people in this generation show much importance to the Education also. Due to this Erode has developed as an educational hub. A lot of people from all over the country (especially South India) come and do their higher education in this area. All this growth can be attributed to the high entrepreneurial skills of the people from this area.

i. Universities NIL

ii. Arts and Science Colleges 19

iii. Medical Colleges 1 Perundurai Medical College.

a.Medicine

1. Allopathy 1

2. Indian Medicine NIL

3. Homoeopathy NIL

b. Engineering Colleges 7

c. Agriculture Colleges NIL

d. Veterinary Colleges NIL

e. Law Colleges NIL

iv. Colleges for Special Education NIL

v. Pre-Primary Schools 106

vi. Primary Schools 1508

vii. Middle Schools 176

viii. High Schools 130

ix. Higher Secondary Schools 132

x. Teachers Training Colleges 1

[edit] Health Care Organizations

Huge number of Health care organizations are available in the city. Also there are several Ambulance service providers are available to help the people for emergency.

Health Care[1]

[edit] Connectivity

The Erode Junction is one of the important and busiest railway junctions of the state. It connects almost all the parts of Tamilnadu. Plenty of trains to other states also passes through the junction. The Nearest Airport is Coimbatore, which is about 100Km far from the town.

Tamilnadu State Transport Corporation has an head quarters in Erode. The Central Bus terminus of the city is one of the biggest of the state. It can home about 500 buses at a time. The roadway connects all the parts of the state with the town. Plenty of Town buses are plying to connect all the parts.

Also there are many of the private travel agents functioning in the city.

[edit] Demographics

As of 2001 India census,GRIndia Erode had a population of 151,184 . It is estimated that Erode is having the population about 5Lacks as on 2006. Males constitute 51% of the population and females 49%. Erode has an average literacy rate of 78%, higher than the national average of 59.5%: male literacy is 83%, and female literacy is 72%. In Erode, 9% of the population is under 6 years of age.

[edit] References

  1. ^ http://en.wikipedia.org/wiki/List_Of_hospitals_in_Erode List of Hospitals software comapany like data x

[edit] Other navigations

1. Erode - Official Website
2. Erode - Online Directory
3. Other important educational web


State of Tamil Nadu
Tamil Nadu Topics | History | Politics | Tamil people
Capital Chennai
Districts ChennaiCoimbatoreCuddaloreDharmapuriDindigulErodeKanchipuramKanyakumariKarurKrishnagiriMaduraiNagapattinamNamakkalPerambalurPudukkottaiRamanathapuramSalemSivagangaThanjavurThe NilgirisTheniThoothukudiTiruchirapalliTirunelveliTiruvallurTiruvannamalaiTiruvarurVelloreViluppuramVirudhunagar
Major cities AlandurAvadiAmbatturChennaiCoimbatoreCuddaloreDindigulErodeKancheepuramKarurKumbakonamMaduraiNagercoilNeyveliPallavaramPudukkottaiRajapalayamSalemTambaramThanjavurThoothukudiTiruchirapalliTirunelveliTiruppurTiruvannamalaiTiruvottiyurVellore