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.
