Translations:Kuzhambu/2/en: Difference between revisions

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Message definition (Kuzhambu)
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.

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 (పులుసు). 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.