7 lesser-known cuisines of South India

South India is known for its dosas, idlis, and sambar—but there’s so much more gently cooking behind the scenes. Every region has its own quiet gems, shaped by coastlines, forests, homegrown grains, and traditions passed down through temple kitchens. This variety isn’t just delicious—it reflects how people live, grow, and share their food with care. Here’s a look at some lesser-known southern cuisines that carry stories in every bite.

Kongunadu (Tamil Nadu)
This cuisine comes from the western part of Tamil Nadu and uses very little oil and spices, so the natural flavours stand out. Coconut, groundnuts, and turmeric are used a lot, giving the food a soft, comforting taste. Dishes like soft Kambu Dosas (made with pearl millet) and Kola Urundai (lentil dumplings) make the meal feel simple and filling. It’s the kind of food that doesn’t just satisfy hunger—it leaves you feeling light, cared for, and well-fed.

Udupi (Karnataka)
Udupi cuisine is a traditional temple-style vegetarian food that’s full of flavour, even without using onion or garlic. Meals are balanced, with rice, dal, rasam, vegetable curries, and chutneys, usually served on banana leaves. Dishes like saaru, majjige huli (buttermilk curry), and chana sundal are not just tasty—they’re made to keep the body and mind calm and balanced.

Malnad (Karnataka)
Found in the hilly, forested regions of Karnataka, Malnad food is closely connected to nature. It uses wild greens, local yams, bamboo shoots, and plenty of coconut in its curries. Dishes like tili saaru (a light rasam), akki rotti (rice flatbread), and honey-soaked sweets make this cuisine feel fresh, earthy, and perfect for the rainy season.

Chettinad (Tamil Nadu)
While known for its spicy non-veg fare, Chettinad also offers bold vegetarian dishes using kalpasi (stone flower), fennel, and star anise. The food here is deeply aromatic and often cooked in iron pots. Curries are slow-cooked and layered with flavour. It’s rich, but made with ingredients that aid digestion like tamarind, garlic, and dry-roasted spices.

Telangana (Telangana)
This region's cuisine leans on heat, tamarind, and millet. Ragi sangati (finger millet balls) with spicy gongura chutney is a classic. Telangana food is unfiltered and robust—there’s a raw honesty to it. It’s designed for tough terrains and hot weather, which is why it’s big on cooling elements like curd and fibre-rich grains.

Nellai (Tirunelveli, Tamil Nadu)
Located near the southern tip, Nellai cuisine has strong coastal and agrarian roots. Tamarind, coconut, and banana flower are common ingredients. Famous for its halwa, the region also offers lovely everyday meals like keerai masiyal (mashed greens), kootu (dal-vegetable curry), and simple podi-drenched rice. It’s soulful and full of local flavour.

Kodava (Coorg, Karnataka)
Kodava food comes from the misty hills of Coorg and is known for its bold flavours and local ingredients. While pork is a key part of the cuisine, the vegetarian dishes are just as special—like bamboo shoot curry and coconut-rich koot curry. This food follows the rhythm of the region, using what grows fresh in the land and forests around it.