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- Kuḻambu (Tamil: குழம்பு), is a common dish in Tamil Nadu and Sri Lankan cuisines, and is a tamarind based dish that can include a variety of meat, vegetables, and in some cases, dal. Kuḻambu is a watery dish based on a broth made with tamarind, a blend of spices that include ground coriander seeds, fenugreek, and toor dal, and can include fresh or dried vegetables, blended fresh coconut, or dried lentil balls (vadagam, Tamil: வடகம்). It can be made watery like a broth or thick like a gravy. The dish is very popular as a side for rice in the northern regions of Sri Lanka and the southern regions of India especially in Tamil Nadu, Karnataka and Kerala. In Telangana and Andhra Pradesh, Kuḻambu is called Pulusu.In Karnataka it is called as Saaru. The number of varieties of Kuḻambu are countless, with each region and community of Tamil Nadu preparing it with a typical variation, adapted to its taste and environment. It is a common misconception that lentils (dal) is a staple ingredient in Kuḻambu. There are varieties of Kuḻambu, such as paruppu (Tamil: பருப்பு, meaning dal) Kuḻambu and pattani Kuḻambu that contain lentils, but the vast majority do not use dal beyond the small quantity used as a spice or during tempering. (en)
- 쿠람부(타밀어: குழம்பு)는 타밀족 전통 요리이다. 인도의 타밀나두주와 스리랑카 북부에서 즐겨 먹으며, 타마린드로 낸 맛국물에 고기, 채소, 달 등을 넣어 만든다. (ko)
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- Ennai kathirikkai kuzhambu (en)
- Mor Kuzhambu aka Buttermilk curry (en)
- Poondu Kuzhambu (en)
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- Buttermilk curry in a vessel.jpg (en)
- Garlic Kuzhambu.jpg (en)
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- tamarind, vegetables (en)
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- South India and Sri Lanka (en)
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- 쿠람부(타밀어: குழம்பு)는 타밀족 전통 요리이다. 인도의 타밀나두주와 스리랑카 북부에서 즐겨 먹으며, 타마린드로 낸 맛국물에 고기, 채소, 달 등을 넣어 만든다. (ko)
- Kuḻambu (Tamil: குழம்பு), is a common dish in Tamil Nadu and Sri Lankan cuisines, and is a tamarind based dish that can include a variety of meat, vegetables, and in some cases, dal. Kuḻambu is a watery dish based on a broth made with tamarind, a blend of spices that include ground coriander seeds, fenugreek, and toor dal, and can include fresh or dried vegetables, blended fresh coconut, or dried lentil balls (vadagam, Tamil: வடகம்). It can be made watery like a broth or thick like a gravy. The dish is very popular as a side for rice in the northern regions of Sri Lanka and the southern regions of India especially in Tamil Nadu, Karnataka and Kerala. In Telangana and Andhra Pradesh, Kuḻambu is called Pulusu.In Karnataka it is called as Saaru. The number of varieties of Kuḻambu are countles (en)
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