Unlike the North Indian states that rely heavily on dairy and livestock, South Indian cuisine is marked by the heavy use of curry leaves, coconut milk (yes, vegan!), tamarind, and black peppercorns. Spread over six states—namely, Andhra Pradesh, Karnataka, Kerala, Tamil Nadu, Telangana, and the union territory of Puducherry—the recipes are as varied as any other region, even if dried red and green chilies, coconut, and the refreshing tang of tamarind also make regular appearances. There’s a change in the palate the further south you head: the curries get soupier and the food a little lighter, while the coastal regions are more prone to using coconut milk and are—unsurprisingly—big on seafood. Meanwhile, states like Karnataka, Tamil Nadu, and Andhra Pradesh are known for their spices, complex flavors, and abundance of vegetables. When it comes to South Indian food, variety is no issue whatsoever.
Source: Beyond Dosa and Vada: 22 Must-Eat Regional Dishes From South India | Vogue