The Glimpse of South India Cuisine
The similarities among the five states’ cuisines include the presence of rice as a staple food, the use of lentils and spices, dried red chilies and fresh green chilies, coconut, and native fruits and vegetables including tamarind, plantain, snake gourd, garlic, and ginger.
Kerala, Tamil Nadu, south and coastal Karnataka and most parts of Andhra Pradesh use more rice. People also consume Ragi in large quantities in southern Karnataka. North Karnataka, on the other hand, consumes more bajra and jowar, while the Telangana state uses more jowar and bajra. Consumption of rice is more common among certain Brahmin communities.