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| Name | Current message text |
|---|---|
| h English (en) | 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. |