Description
Kudampuli is a traditional souring ingredient widely used in Kerala and South Indian cuisine. It is prepared from the dried rind of the Garcinia gummi-gutta fruit, giving it a distinctive tangy, slightly smoky flavor.
Kudampuli is especially popular in fish curry, seafood preparations, vegetable curries and traditional gravies. A small quantity can add a deep, pleasant sourness and enhance the overall flavor of the dish.
How to
Use
1. Wash the dried Kudampuli pieces.
2. Soak them in warm water for about 5-15 minutes.
3. prepare the curry base with oil, mustard, fenugreek, curry leaves, ginger, garlic and spices.
4. Add water and the soaked Kudampuli along with its soaking liquid.
5. Allow the gravy to simmer and develop its sour flavor.
6. Add fish or other ingredients according to the recipe.
7. Cook gently until done.
8. Allow the curry to rest before serving so the flavor blend well.
Storage
Instruction
Store in a cool, dry place away from direct sunlight. Keep in an airtight, moisture-free container.
Nutritional Information
Serving Size / Basis
Energy
300 kcal
Protein
2 g
Total Carbohydrates
38 g
Total Sugars
4 g
Dietary Fibre
6 g
Total Fat
0.5 g
Sodium
10 mg
Calcium
50 mg
Iron
1.5 mg
* Nutritional values are approximate and may vary slightly depending on the chilli variety,
harvest season, and processing method.
