South Indian cuisine encompasses the rich and varied food traditions of the peninsula’s four major states—Tamil Nadu, Kerala, Karnataka, and Andhra Pradesh/Telangana—and is fundamentally defined by its reliance on rice as the core staple, complemented by various lentils. The characteristic flavor profile is achieved through liberal use of tamarind for a distinct sourness, copious coconut in its grated, milk, and oil forms, and a ubiquitous tempering technique (Tadka) involving sputtering mustard seeds, curry leaves, and dried red chilies in hot oil. The cuisine is celebrated globally for iconic fermented dishes like the thin, crispy Dosa and the soft, fluffy Idli, which are typically served alongside savory lentil stews (Sambar) and fresh, often coconut-based, chutneys. While unifying elements exist, the food varies significantly by region: Kerala leans heavily on seafood and coconut oil, Tamil Nadu emphasizes complex spice powders, and Andhra Pradesh is famous for its fiery chili-driven preparations, resulting in a cuisine that is generally light, fresh, aromatic, and deeply flavorful.