South Indian Cuisine is known for its diverse flavors and ingredients, primarily featuring rice, lentils, and a variety of spices. Common dishes include idli, dosa, and sambar, which are often served with coconut chutney and other accompaniments. The use of fermented foods is prevalent, contributing to unique textures and tastes. The cuisine varies across the states of Tamil Nadu, Kerala, Karnataka, and Andhra Pradesh, each offering distinct regional specialties. Meals are typically vegetarian, though seafood is popular in coastal areas. South Indian Cuisine emphasizes healthy cooking methods, often using steaming and sautéing rather than frying.