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About: Kuzhambu     Goto   Sponge   NotDistinct   Permalink

An Entity of Type : yago:Whole100003553, within Data Space : dbpedia.org associated with source document(s)

Type: ThingFoodyago:WikicatLentilDishesyago:Article100022903yago:Artifact100021939yago:Container103094503yago:Crockery103133538yago:Dish103206908yago:Instrumentality103575240yago:Object100002684yago:PhysicalEntity100001930yago:WikicatIndianLegumeDishesFoodyago:Tableware104381994yago:Ware104550840yago:Whole100003553 New Facet based on Instances of this Class

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