Spicy Carte Kudampuli (Gambooge), 500gm

• Kudampuli or Malabar Tamarind scientifically known as Cambogia, is a traditional spice available particularly in Western Ghats and on the coastal areas of Kerala. It's specifically used to add sour taste in the authentic Kerala cuisines. Unlike it's name Malabar tamarind, it's a small round-shaped fruit which resembles miniature of pumpkin..
• The ripened fruit looks yellow in colour. When it's ripened, remove the seed and dry it in sun light. The next step is smoking for many days. It will be kept over the fire place or open smokey chambers. The kudampuli turns into black colour after this process. This dried kudampuli can be kept for many years without getting spoiled. This natural souring agent also used for medicinal purposes in Ayurveda mainly famous for it's ‘ Magic’..
• There are different ways in which people cook and mix this spice with their respective dishes. Given below are some of the traditional ways of using this ingredient. You can soak Kudampuli in 2 tbspn hot water for 10- 15 mins and add it to the masala along with the water. It will provide a hint of sourness to your dish. You can start with adding 2 pieces and add more later on if required. After making the curry, if feel the taste of Kudampuli is too strong, remove a few pieces from the curry..
• The quantity of Kudampuli depends on how strong it's. It adds a tangy and spicy taste to the meal, making your dish relishing and more appetizing. Now make your Fish Curry, Prawns and Mango Curry, Bitter Gourd and Dried Shrimp, Stir Fry & Meen Peera (Fish with Grated Coconut) with high quality Kerala Kudampuli..
• Spicy Carte supplies cleaned and handpicked Kudampuli from selected Farmers of Edathua and Podiyadi in Alleppey District, Kerala to ensure the highest quality provided to you at your doorstep. They are best stored in tiny spice glass or steel air tight containers in a cool, dry place where they can keep for months. Fresh Spices are of potent in flavor, so make sure you use it sparingly for longer life and quality..

Kudampuli or Malabar Tamarind scientifically known as Cambogia, is a traditional spice available particularly in Western Ghats and on the coastal areas of Kerala. It's specifically used to add sour taste in the authentic Kerala cuisines. Unlike it's name Malabar tamarind, it's a small round-shaped fruit which resembles miniature of pumpkin. The ripened fruit looks yellow in colour. When it's ripened, remove the seed and dry it in sun light. The next step is smoking for many days. It will be kept over the fire place or open smokey chambers. The kudampuli turns into black colour after this process. This dried kudampuli can be kept for many years without getting spoiled. This natural souring agent also used for medicinal purposes in Ayurveda mainly famous for it's ‘Weight loss Magic’. There are different ways in which people cook and mix this spice with their respective dishes. Given below are some of the traditional ways of using this ingredient. You can soak Kudampuli in 2 tbspn hot water for 10- 15 mins and add it to the masala along with the water. It will provide a hint of sourness to your dish. You can start with adding 2 pieces and add more later on if required. After making the curry, if you feel the taste of Kudampuli is too strong, remove a few pieces from the curry. The quantity of Kudampuli depends on how strong it's. The quantity of Kudampuli depends on how strong it's. It adds a tangy and spicy taste to the meal, making your dish relishing and more appetizing. Now make your Fish Curry, Prawns and Mango Curry, Bitter Gourd and Dried Shrimp, Stir Fry & Meen Peera (Fish with Grated Coconut) with high quality Kerala Kudampuli. Spicy Carte supplies cleaned and handpicked Kudampuli from selected Farmers of Edathua and Podiyadi in Alleppey District, Kerala to ensure the highest quality provided to you at your doorstep. They are best stored in tiny spice glass or steel air tight containers in a cool, dry place where they can keep for months.