Tamil Nadu, Andhra Pradesh, and Karnataka prefer slender white rice, while Kerala uses red or brown rice with its meals.
Different regions in South India prefer different types of Sambars. Tamil Nadu’s is spicy, Andhra’s thicker, Karnataka’s slightly sweet, and Kerala’s is of earthy-nutty flavour from roasted coconut.
Even Dosas are prepared in a different way in different regions. Karnataka enjoys fluffy dosas, Tamil Nadu and Andhra go for tangy ones, and Kerala prefers crispy textures.
People in South India use various types of oil in the preparation of their meals. Andhra uses sesame oil, Karnataka and Tamil Nadu use sunflower, and Kerala primarily uses coconut oil.
South India has a huge variety of seafood to offer. Tamil Nadu enjoys karuvadu curry, Andhra loves spicy fish, Kerala uses tamarind, and Karnataka prefers coastal fish fries.
Tamil Nadu’s pineapple rasam, Karnataka’s sakkarai pongal, Andhra’s sweet pachadi, and Kerala’s mango pulissery highlight regional flavours of South India.
The preparation of Biryani is also very different. Andhra’s Hyderabadi biryani is spiciest, Karnataka loves Donne biryani, Kerala's famous thalassery biryani has a combination of Persian and Malabar flavours, and Tamil Nadu opts for Chettinad flavours.
People in South India use a variety of millets in their meals. Karnataka’s ragi mudde, Tamil Nadu’s kambu koozhu, Andhra’s jonna rotte, and Kerala comparatively use fewer millets.
South Indian meals are traditionally served on banana leaves. People in Tamil Nadu and Andhra fold banana leaves toward themselves, and in Kerala folds them outward after meals.