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Kuzhambu
Kuzhambu (Tamil: குழம்பு (curry)), is a dish common in South India and Sri Lankan Tamil cuisines, and is primarily made of a variety of dals.
Kuzhambu is a gravy based on a broth made with tamarind, urad (bean) dal and toor dal, and can include vegetables. The dish is very popular as a side for rice in the southern regions of India especially in Tamil Nadu, Karnataka and Kerala. The number of varieties of kuzhambu are countless, with each state in the South preparing it with a typical variation, adapted to its taste and environment.
== Preparation ==
The preparation of kuzhambu vary greatly with the type of kuzhambu to be made, but its basic preparation methods include first frying curry leaves, mustard seeds, and dry chili pepper over vegetable oil on a heated stove. For kuzhambu that includes vegetables, cut the vegetables and fry them if required for the kuzhambu.
For some types of kuzmabu, such as vathal kuzhambu, heat a separate pan with oil, and use this to fry the dals, other spices, onions, and garlic. In general, kuzambu does not include onions. Add tamarind juice, which is made in advance by soaking tamarind with water, and jaggery. Add water and salt, and cook for about 20 minutes.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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