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 Ennai kathirikkai kuzhambu (Stuffed eggplant kuzhambu) | |
| Place of origin | Tamil Nadu, India |
|---|---|
| Region or state | South India and Sri Lanka |
| Created by | / |
| Main ingredients | tamarind, vegetables |
Kuḻambu (Tamil: குழம்பு), is a tamarind-based stew in Tamil cuisine popular in Tamil Nadu and Sri Lanka[1] that can include a variety of meat, vegetables, and in some cases, dal.
Kuḻambu is 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 dish 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 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.
- ^ K, L.T. (2012). Edible Medicinal And Non-Medicinal Plants: Volume 2, Fruits. Edible Medicinal and Non-medicinal Plants. Springer Netherlands. p. 883. ISBN 978-94-007-1763-3. Retrieved 1 September 2023.