https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AKuzhambu%2F2%2FenTranslations:Kuzhambu/2/en - Revision history2026-07-09T01:08:57ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Kuzhambu/2/en&diff=167540&oldid=prevFuzzyBot: Importing a new version from external source2025-08-19T06:40:10Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>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, {{langx|ta|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 [[Telugu cuisine|Pulusu]] (పులుసు). In [[Karnataka]], it is called [[Karnataka cuisine|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.</div>FuzzyBot