Chef  Ranjan Divya  of The Royal Orchid Galaxy recommends  
South Indian food is very diverse. Kannadiga food (read Kannadiga food in Bangalore), generally is  found to be very bland. There is no hotness, but some of their dishes can be sour, such as Puliyogaraye. However Karanataka itself is very diverse with Coorgi food (yummy and spicy Pork preparations),

Manalorean food (awesome seafood), Bunt food (coastal Hindu food), North Karnataka (with a heavy Marathi influence) and Udupi Brahmin food. So you see there is a huge difference
Andhra on the other side of the coast however, their food relies heavily on meat, poultry and seadfood. Almost everything is spicy. A popular dish is toor dal mixed with spinach and tarka, with either rice or bajra roti, with a side dish of prawns or dried mutton.
Here is one such mutton recipe from Chef Ranjan of the Royal Orchid...spicy and hot, a preparation much sought.
MUTTON PEPPER SUKHA: Ingredients’    Tender mutton 250grms,  Onion    2nos,  Garlic ginger paste    4 tspns,  Red chilli powder   2 tsps,    Salt to taste,   Turmeric powder   1tsp,   Coriander powder     1teaspoons,   Cumin powder 1teaspoons,   Black pepper crushed   2 tspns,  Coconut grated   ½ cup,  Oil  4 tspns,  Curry leaves  1tspns, Garam masala powder  ½ tspn
METHOD:- First clean the mutton and make pieces (curry cut)  Apply ginger garlic paste, turmeric powder and keep aside for few minutes
Cut onion into small pieces ,in a pan take 2tsp oil add onion and fry till brown, pour the marinated mutton and mix well, fry on high flame 5minutes add all spices, add little water when mutton is ready add salt,
Take a another pan pour 2tsp oil fry the grated coconut, curry leaves ,add the mixture in to the cooked mutton ,mix well, cook till the meat become tender ,finally add crushed pepper , should be semi dry
Garnish coriander leaves, serve hot