Cambodge,Kudampuli also known as ‘Malabar tamarind’ is often mistaken as kokum. We obtain the spice by drying the rind. The combodge gives Malabar/ Kerala fish curry a unique taste and identity. We can use Cambodge in South Indian dishes like Fish curry, coconut base curry, also included in chutneys and pickles. We need only three or four skins to season an average dish.
The height of the tree may go upto 18mtrs. Fruit has an average size of an apple. The use of kudampuli is an essential part for all fish curries mainly.
|Botanical name||Garcinia cambogia, Garcinia gummi-gutta|
|Common name||Malabar Tamarind, Brindleberry|
|Tamil||Panampulli, Vadakkan puli|
Cambodge or Malabar Tamarind is a tropical fruit. The berry, in yellow or red colour, has 6-8 grooves. It has blunt lobes with tough rind, succulent aril and 6-8 seeds. The rind is dried to obtain the spice.