9 Ways South Indian Meals Are Different In Each Region

Rice Varieties:

Tamil Nadu, Andhra Pradesh, and Karnataka prefer slender white rice, while Kerala uses red/brown rice.

Sambar Styles:

Tamil Nadu’s is spicy, Andhra’s thicker, Karnataka’s slightly sweet, and Kerala’s earthy-nutty flavour from roasted coconut.

Dosa Preferences:

Karnataka enjoys fluffy dosas, Tamil Nadu and Andhra go for tangy ones, and Kerala prefers crispy textures.

Cooking Oils:

Andhra uses sesame oil, Karnataka and Tamil Nadu use sunflower, and Kerala primarily uses coconut oil.

Sweet & Savoury Curries:

Tamil Nadu’s pineapple rasam, Karnataka’s sakkarai pongal, Andhra’s sweet pachadi, and Kerala’s mango pulissery highlight regional flavours.

Seafood Variety:

Tamil Nadu enjoys karuvadu curry, Andhra loves spicy fish, Kerala uses tamarind, and Karnataka prefers coastal fish fries.

Biriyani Diversity:

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.

Millet Traditions:

Karnataka’s ragi mudde, Tamil Nadu’s kambu koozhu, Andhra’s jonna rotte, and Kerala comparatively use fewer millets.

Banana Leaf Customs:

Tamil Nadu and Andhra fold banana leaves toward themselves, and Kerala folds them outward after meals.