South Indian recipes are based of rice as the staple grain. Sambar and rasam (also called saaru andrasa), a variety of pickles, and the liberal use of coconut and particularly coconut oil and curry leaves are prevalent.
South Indian recipe ay batay ng bigas bilang staple grain. Sambar at rasam (tinatawag din saaru andrasa), ng iba't-ibang atsara, at ang masaganang paggamit ng niyog at lalo na ng niyog dahon ng langis at kari ay laganap.