Malabar Tamarind (Kudampuli)

Fresh Roots Naturals brings you authentic Malabar Tamarind, locally known as Kudampuli or Kodampuli, sourced from the lush, monsoon-fed Western Ghats of Kerala. A staple of Kerala’s coastal cuisine, Kudampuli is prized for its sharp tanginess, subtle smokiness, and deep flavour, especially in seafood and traditional curries.

Unlike regular sweet-sour tamarind (Imli), Kudampuli delivers a stronger, cleaner sourness that defines the iconic taste of Kerala fish curries and coastal dishes.

• Authentic Kudampuli / Kodampuli from Kerala
  
• Traditionally hand-picked, sun-dried, and lightly smoked
  
• Naturally sharp, tangy, and slightly smoky flavour
  
• Deep dark colour after soaking — sign of authenticity
  
• Ideal for seafood and vegetarian sour curries
  
• 100% pure and natural — no preservatives or additives

Known in India as:

• Kudampuli
  
• Kodampuli
  
• Fish Puli
  

Known globally as:

• Malabar Tamarind
  
• Garcinia cambogia (botanical name only)

A traditional souring agent with a distinct place in Kerala cuisine.

Commonly used in:

• Kerala fish curry
  
• Moru curry
  
• Rasam and coastal stews
  
• Vegetarian sour curries
  

How to use:

1. Soak 1–2 pieces in warm water for about 10 minutes
   
2. Add soaked pieces to curries during cooking
   
3. Crush slightly for stronger sourness and smoky notes
   

Pro Tip:
Combine Kudampuli with Idukki Black Pepper and Lakadong Turmeric for an authentic Kerala flavour base.

• 100% pure and natural
  
• No preservatives or chemical treatment
  
• Airtight, contamination-free packaging
  

Shelf Life:
18 months from packaging

Storage:
Store in a cool, dry place away from moisture

This product is a food ingredient intended for traditional culinary use. While Kudampuli has been used for generations in regional cooking, individual taste preferences and tolerance may vary.

If you plan to consume this product regularly, in higher quantities, or for specific wellness-related purposes, please consult a qualified doctor or nutritionist, especially if you have a medical condition or are on medication.

This product is not intended to diagnose, treat, cure, or prevent any disease.

Kudampuli, also known as Malabar Tamarind, is a traditional souring agent used mainly in Kerala cuisine. Unlike regular tamarind (Imli), which has a sweet-sour taste, Kudampuli offers a sharper, tangier, and slightly smoky flavour, especially suited for seafood and coastal curries.

Yes. Garcinia cambogia is the botanical name of Kudampuli. In cooking, Kudampuli is used purely as a traditional food ingredient to add sourness and flavour to dishes, particularly in Kerala-style recipes.

Kudampuli fruits are naturally ripened, then hand-picked, sliced, sun-dried, and lightly smoked using traditional methods. This process gives it its deep dark colour, intense sourness, and distinctive aroma.

To use Kudampuli:

1. Soak 1–2 pieces in warm water for about 10 minutes
   
2. Add the soaked pieces to fish curry, moru curry, rasam, or coastal stews
   
3. Slightly crush the pieces for stronger sourness and smoky notes

A small quantity is enough due to its strong flavour.

Yes. While Kudampuli is widely known for seafood recipes, it is also used in vegetarian sour curries, rasam, and traditional Kerala dishes where a sharp, clean sourness is desired.

Yes. Fresh Roots Naturals Kudampuli is 100% pure and natural, with no preservatives, additives, or chemical processing. It is traditionally prepared and hygienically packed.

Store Kudampuli in an airtight container in a cool, dry place away from moisture. Proper storage helps maintain its sourness, aroma, and quality for a long time.