SOUTH INDIAN CUISINE

South Indian cuisine is distinguished by a greater emphasis on
rice as the staple grain, the liberal use of coconut and particularly
coconut oil and curry leaves, and the ubiquity of sambar and rasam
(also called saaru'/'chaaru) at meals.

The dosa, idli, vada, bonda, and bajji are typical South Indian
snacks. These are generally consumed as breakfast. Andhra,
Chettinad, Hyderabadi, Mangalorean, and Kerala cuisines each
have distinct tastes and methods of cooking. In fact each of the
South Indian states has a different way of preparing sambar; a
connoisseur of South Indian food will very easily tell the difference
between sambar from Kerala and sambar from Tamil nadu and
pappu pulusu in Andhra cuisine.huren