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Unsourced material may be challenged and removed. The similarities among the five states’ cuisines include the presence of rice as a staple food, the use of lentils and spices, dried red chilies and fresh green chilies, coconut, and native fruits and vegetables including tamarind, plantain, snake gourd, garlic, and ginger. The four cuisines have much in common and differ primarily in the spiciness of the food.
Kerala, Tamil Nadu, south and coastal Karnataka and most parts of Andhra Pradesh use more rice. People also consume Ragi in large quantities in southern Karnataka.
North Karnataka, on the other hand, consumes more bajra and sorghum, while the Telangana state uses more jowar and pearl millet. Consumption of rice is more common among certain Brahmin communities.
The cuisines of Andhra are the spiciest in all of India. Generous use of Chili and Tamarind make the dishes tangy and hot. The majority of a diverse variety of dishes are vegetable- or lentil-based. The three regions of Andhra Pradesh have variations in the cuisine.
Telangana region shares border with Central Indian and Vidharba, this area has more sorghum- and pearl millet-based rottas in their staple diet. The Rayalaseema district shares borders with eastern Karnataka and Tamil Nadu, and its cuisine has similarities to that of those regions. The more fertile Andhra coastal region has a long coastline along the Bay of Bengal, and its cuisine has a distinctive flavor with various seafood.
Hyderabad, the capital of Telangana, has its own characteristic cuisine, which is considerably different from other Andhra cuisines. The Nizams patronise the Hyderabadi cuisine, which is very much like the Nawabi and Lucknowi cuisine. Hyderabadi biriyani and various Hyderabadi meat dishes make up part of Hyderabadi cuisine.
The rest of Andhra cuisine has various versions of lamb and chicken, and the coastal region has extensive varieties of seafood. Staple vegetarian meal of Karnataka Jolada rotti, Palya, and anna-saaru. Karnataka cuisine is very diverse. The famous traditional south Indian breakfasts like idli, vada and masala dosa was invented in Karnataka in the temple streets of Udupi, which has now become the traditional South Indian food.
Described as the mildest in terms of spice content of the five southern states’ cuisines, there is a generous use of jaggery, palm sugar and little use of chili powder however Northern Karnataka cuisine, which can be extremely hot, is an exception. Since the percentage of vegetarians in Karnataka is higher than other southern states, vegetarian food enjoys widespread popularity. In North Karnataka, the staple grains are sorghum and pearl millet, along with rice. Rotis made out of these two grains, along with side dishes made of eggplant, fresh spiced salads of vegetables sometimes with raw lentils, spiced and stewed lentils are popular and routinely eaten.