South Indian cuisine has had influence of foreign and native rulers. Since south India is hot and they lie on the coastal areas of the country the dishes are such that suits these features. Rice is a staple food of all these states. Andhra Pradesh cuisine is basically vegetarian however it has a huge range of seafood in its coastal areas. Cuisine of Telengana and Cuisine of Rayalseema are two sections of Andhra Pradesh cuisine. The cuisines of the Nizams are also very popular. Hyderabadi food is full of nuts, dried fruits and exotic, expensive spices like Saffron. Tamil Nadu has its Chettinad cuisine that is very well known. Kerala also has a mouth watering cuisine that comprises of Malabar cuisine. Karnataka cuisine varies slightly from region to region. Kodagu cuisine, North Karnataka cuisine, Malenadu cuisine, South Karnataka cuisine are the divisions of Karnataka cuisine.

Rice in South Indian Cuisine
South Indian Meals are centered on rice or rice-based dishes. Rice is combined with Sambaar (a soup-like lentil dish tempered with whole spices and chillies) and rasam (a hot-sour soup like lentil dish), dry and curried vegetables and meat dishes and a host of coconut-based chutneys and poppadums (deep-fried crispy lentil pancakes). Rice is combined with lentils to make wonderful dosas, idlis, vadas and uttapams. These items are glorious and delicious besides being nourishing and digestible (due to the fermenting process). They are combined with sambhar (dal), rasam (tamarind dal), dry and curried vegetable and pachadi (yogurt). Biryani from Hyderabad, lemon rice and rice seasoned with coconut peanuts, tamarind, chilies, curry leaves, urad dal and fenugreek seeds are some of the popular rice based dishes.

Chutneys in South Indian Cuisine
South Indian chutneys are made of tamarind, coconut, peanuts, dal, fenugreek seeds, and cilantro. Chutneys are used as an accompaniment for a main dish. Generally Chutneys are wet or dry that has a thick to fine texture. The wet paste made is sauteed in vegetable oil. Various types of Chutneys are Coconut chutney, Mint chutney, Tamarind chutney, Onion chutney, Tomato chutney, Mango chutney, Yogurt chutney and many more.

Coconut milk straight from the nut is a common beverage and sight in South India. Coffee is very popular in South India and Madras coffee is popular in South Indian restaurants throughout the world. The South Indian food is a brilliant amalgamation of taste, colours, seasoning, nutritional balance, aroma, savour, and visual appeal.

The following are some varieties of South Indian Cuisine:

Kerala Cuisine
In Kerala, most curries always have a lot of coconut milk. Buttermilk mixed with turmeric and spices called as kacchia moru is used for pouring on dry dishes.

Tamil Nadu Cuisine
Tamil Nadu is famous for its filter coffee as most Tamils have a subtle contempt for instant coffee.

Andhra Pradesh Cuisine
Cuisine of Andhra Pradesh is well renowned not just in the country but also amongst the gourmet all over the world.

Karnataka Cuisine
Karnataka is blessed with a rich culinary heritage. Regional food habits differ vastly depending on locally available ingredients; the result is a richly varied spread.

Mangalore Cuisine
Magloreans loves rice very much. So Rice is main item for every occassion.

Udupi Cuisine
The ubiquitous masala dosa has its origins in Udupi and a whole school of South Indian vegetarian cuisine takes its name from this town. This is pure vegetarian food, sans onions or garlic. Pumpkins and gourds are the main ingredients, while sambar is prepared with ground coconut and coconut oil as its base. Rasam, a spicy pepper water, is an essential part of the menu and so are jackfruit, colocasia leaves, raw green bananas, mango pickle, red chillies and salt. Adyes (dumplings), ajadinas (dry curries), and chutneys, including one made of the skin of the ridge gourd, are specialities.

Kodagu Cuisine
Kodava cuisine is very distinctive, as are the costumes, customs and festivals of the Kodavas. Pandi curry (pork curry) and kadumbuttu (rice dumplings) are arguably the most delectable dishes in the Kodava repertoire. The succulent koli curry (chicken curry), nool puttu (rice noodles), votti (rice rotti), and bembla curry (bamboo shoot curry) are also worth trying.

North Karnataka Cuisine
In North Karnataka Jowar Roti and Brinjal curry are very famous.

South Karnataka Cuisine
This is also known as Mysore cuisine. Ragi is one of the main ingredients of this cuisine. Ragi Mudde accompanied with Palya, Gojju, pickles, Tovve is a savored dish.