South Indian cuisine has its own remarkable set of dishes, many built on the same rice-and-lentil foundation but transformed by fermentation and the bold use of tamarind and curry leaves. The most iconic is dosa, a thin, crisp fermented crepe made from a batter of soaked rice and urad dal that is ground, then fermented for 8 to 12 hours at warm temperature. The long fermentation develops both flavor and a characteristic tang. Masala dosa is a dosa filled with spiced potatoes, while uttapam is a thicker pancake made from the same batter, topped with onions, tomatoes, or other vegetables. Idli are soft steamed cakes made from the same fermented batter and are typically served at breakfast.
The accompanying dishes are equally distinctive. Sambar is a lentil and vegetable stew flavored with tamarind and a special sambar masala built around coriander, cumin, and fenugreek. Rasam is a thinner, peppery soup, traditionally poured over rice or sipped as a digestive. Both rely on souring agents such as tamarind, lime, kokum (a dark, sour coastal fruit), or raw mango to brighten the flavors.
Chutneys, the fresh or cooked condiments that accompany almost every South Indian meal, are essential. Coconut chutney, made from fresh coconut, chiles, and tempering spices, is the classic partner to dosa and idli. Mint-coriander chutney, a bright green fresh chutney made from herbs and chilies, appears across the country. Tamarind chutney (imli) offers a sweet-sour brown counterpoint and is used widely on chaat street foods.