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In South Indian cuisine, coconut plays a multifaceted role. It’s not just a flavoring agent but a fundamental ingredient in many dishes. Coconut is used in its various forms: grated, ground, and milk. For example, grated coconut is a key ingredient in coconut chutney, a common side dish. Ground coconut is blended into pastes for curries and sambar, enriching their texture and flavor. Coconut milk is used in dishes like vegetable stew and appams to add a creamy richness. Additionally, coconut is integral in sweets such as coconut laddoo and is often used for tempering, enhancing both flavor and texture in various dishes.