South India consists of fives states and one Union Territory, all with different languages, culture and culinary styles. A meal in a Brahmin household in Hyderabad will be very different to one in Chennai with probably only rice being the common feature. Curry is too generic to be a useful descriptor.

It's hard to make broad generalizations. But having been to all six divisions and having lived in three of them, I feel very confident in saying that a household that cooks three different curries, sambar and rasam for a single meal is very atypical. What GP described sounds closer to a restaurant set course meal and not something a household would cook on a day to day basis.