Kuzhambu (original) (raw)
쿠람부(타밀어: குழம்பு)는 타밀족 전통 요리이다. 인도의 타밀나두주와 스리랑카 북부에서 즐겨 먹으며, 타마린드로 낸 맛국물에 고기, 채소, 달 등을 넣어 만든다.
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| dbo:abstract | Kuḻambu (Tamil: குழம்பு), is a common dish in Tamil Nadu and Sri Lankan cuisines, and is a tamarind based dish that can include a variety of meat, vegetables, and in some cases, dal. Kuḻambu is a watery dish 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 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 as 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. (en) 쿠람부(타밀어: குழம்பு)는 타밀족 전통 요리이다. 인도의 타밀나두주와 스리랑카 북부에서 즐겨 먹으며, 타마린드로 낸 맛국물에 고기, 채소, 달 등을 넣어 만든다. (ko) |
| dbo:country | dbr:Tamil_Nadu,_India |
| dbo:ingredient | dbr:Vegetable dbr:Tamarind |
| dbo:ingredientName | tamarind,vegetables |
| dbo:region | dbr:South_India dbr:Sri_Lanka |
| dbo:thumbnail | wiki-commons:Special:FilePath/Stuffed_Eggplant_curry.jpg?width=300 |
| dbo:wikiPageID | 27122302 (xsd:integer) |
| dbo:wikiPageLength | 4598 (xsd:nonNegativeInteger) |
| dbo:wikiPageRevisionID | 1062777983 (xsd:integer) |
| dbo:wikiPageWikiLink | dbr:Mustard_seed dbr:Curry_leaves dbr:Vegetable dbr:Solanum_torvum dbr:Okra dbr:Onion dbr:Coconut dbr:Eggplant dbr:Coriander dbr:Andhra_Pradesh dbr:Fenugreek dbr:Tamarind dbc:Tamil_cuisine dbr:Garlic dbr:Karnataka_cuisine dbr:Cuisine_of_Karnataka dbr:Cuisine_of_Kerala dbr:Dal dbc:Indian_legume_dishes dbr:Broth dbr:Pumpkin dbr:Tamil_Nadu dbr:Tamil_cuisine dbr:Telangana dbr:Telugu_cuisine dbr:Chili_pepper dbr:Karnataka dbr:Kerala dbr:Black_pepper dbr:Tomato dbc:Lentil_dishes dbr:Martinique dbr:Buttermilk dbr:South_India dbr:South_Indian_cuisine dbr:Sri_Lanka dbr:Tamil_Nadu,_India dbr:India dbr:Channa dbr:Shallot dbr:Urad_(bean) dbr:Vegetable_oil dbr:Toor_dal dbr:Plantain_(cooking) dbr:Ash_gourd dbr:Green_chili dbr:Cuisine_of_Tamil_Nadu dbr:Cumin_seed dbr:File:Sheela_Meen_Kuzhambu.JPG |
| dbp:caption | Ennai kathirikkai kuzhambu (en) Mor Kuzhambu aka Buttermilk curry (en) Poondu Kuzhambu (en) |
| dbp:country | dbr:Tamil_Nadu,_India |
| dbp:creator | / (en) |
| dbp:direction | vertical (en) |
| dbp:image | Buttermilk curry in a vessel.jpg (en) Garlic Kuzhambu.jpg (en) |
| dbp:imageSize | 250 (xsd:integer) |
| dbp:mainIngredient | tamarind, vegetables (en) |
| dbp:name | Kuzhambu (en) |
| dbp:region | South India and Sri Lanka (en) |
| dbp:width | 200 (xsd:integer) |
| dbp:wikiPageUsesTemplate | dbt:Infobox_prepared_food dbt:Multiple_image dbt:Unsourced dbt:Use_Indian_English dbt:Use_dmy_dates dbt:Indian_dishes |
| dcterms:subject | dbc:Tamil_cuisine dbc:Indian_legume_dishes dbc:Lentil_dishes |
| gold:hypernym | dbr:Dish |
| rdf:type | owl:Thing wikidata:Q2095 yago:WikicatLentilDishes yago:Article100022903 yago:Artifact100021939 yago:Container103094503 yago:Crockery103133538 yago:Dish103206908 yago:Instrumentality103575240 yago:Object100002684 yago:PhysicalEntity100001930 yago:WikicatIndianLegumeDishes dbo:Food yago:Tableware104381994 yago:Ware104550840 yago:Whole100003553 |
| rdfs:comment | 쿠람부(타밀어: குழம்பு)는 타밀족 전통 요리이다. 인도의 타밀나두주와 스리랑카 북부에서 즐겨 먹으며, 타마린드로 낸 맛국물에 고기, 채소, 달 등을 넣어 만든다. (ko) Kuḻambu (Tamil: குழம்பு), is a common dish in Tamil Nadu and Sri Lankan cuisines, and is a tamarind based dish that can include a variety of meat, vegetables, and in some cases, dal. Kuḻambu is a watery dish 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 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 as Saaru. The number of varieties of Kuḻambu are countles (en) |
| rdfs:label | Kuzhambu (en) 쿠람부 (ko) |
| owl:sameAs | freebase:Kuzhambu yago-res:Kuzhambu wikidata:Kuzhambu http://jv.dbpedia.org/resource/Kuzhambu http://kn.dbpedia.org/resource/ಕುಳಂಬು dbpedia-ko:Kuzhambu http://ta.dbpedia.org/resource/குழம்பு https://global.dbpedia.org/id/4q8Mb |
| prov:wasDerivedFrom | wikipedia-en:Kuzhambu?oldid=1062777983&ns=0 |
| foaf:depiction | wiki-commons:Special:FilePath/Buttermilk_curry_in_a_vessel.jpg wiki-commons:Special:FilePath/Garlic_Kuzhambu.jpg wiki-commons:Special:FilePath/Sheela_Meen_Kuzhambu.jpg wiki-commons:Special:FilePath/Stuffed_Eggplant_curry.jpg |
| foaf:isPrimaryTopicOf | wikipedia-en:Kuzhambu |
| foaf:name | Kuzhambu (en) |
| is dbo:wikiPageWikiLink of | dbr:Eleusine_coracana dbr:List_of_Indian_dishes dbr:Tamil_cuisine dbr:Martinique dbr:South_Indian_cuisine dbr:Tamil_Hindu |
| is foaf:primaryTopic of | wikipedia-en:Kuzhambu |
