South Indian cuisine is a vibrant and diverse culinary tradition known for its rich flavors, varied ingredients, and distinctive cooking techniques. It primarily features rice as a staple, accompanied by an array of lentils, vegetables, and spices. Dishes such as dosa (fermented crepe), idli (steamed rice cakes), and sambar (spicy lentil stew) highlight the region's emphasis on fermentation and balanced nutrition. Coconut is a prominent ingredient, adding depth to curries and chutneys. South Indian cuisine is also recognized for its unique use of spices like mustard seeds, curry leaves, and tamarind, creating a harmonious blend of tastes that range from spicy and tangy to sweet and savory. Each state in the region—like Tamil Nadu, Kerala, Karnataka, and Andhra Pradesh—offers its own specialties, showcasing the rich cultural heritage of South India.