The Three region of Andhra Pradesh have variation in cuisine. The cuisine of Andhra Pradesh is spiciest in all of India. Kerala, Tamil Nadu, south and coastal Karnataka and Andhra Pradesh use more rice.
Karnataka cuisine is very diverse, they famous traditional south Indian breakfast is idli, masala dosa ,vada. North Karnataka cuisine the staple gains are sorghum and pearl millet, along with rice.
Coastal Karnataka cuisine is by widespread use of seafood, coconut and coconut oil. Popular pickles dishes include appemidi , bettada nelli , lemon. Coorgi cuisine is very distinct from the other regional cuisine of Karnataka.
Vanakkam food is a brand of traditional made batters for various South Indian Food .South Indian cuisine are spicy .
Kerala food are also very diverse, a diversity is the best classified on the basic of the various communities. Since kerala main export is coconut .
A typical Tamil Nadu cuisine mixed and eaten with steamed rice which is staple food of cuisine. Chettinad cuisine is famous for its use a variety of species in preparing mainly Non –veg dishes. The dishes are hot and fresh ground masalas and topped with a boiled egg.
Chettinad cuisine offers variety of vegetarian and non- vegetarian dishes. Some of the popular vegetable dishes are idiyappam, paniyaram, vellai paniyaram, karuppatti paniyaram, paal paniyaram, kuzhi paniyaram, kozhakattai, masala paniyaram, adikoozh, kandharappam, seeyam, masala seeyam, kavuni arisi and athirasam.
Popular chettinad non-veg food is karuvattu kuzhambu (salted, dried fish in sauce), chettinad pepper chicken, fish fry, and Kanji with "old fish" gravy.
Tamil non-vegetarian are similar, except that the first and second course are usually replaced by various biryani and non –vegetarian gravies.
Food is generally classified into six tastes ,salt ,sour ,bitter. Traditional Tamil cuisine recommend that one include all these six tastes in each main meal eatern.
SOURCE:[http://indiafoodnetwork.in/food-stories/a-south-indian-feast-by-vanakkam-foods/]