Kodampuli Fruit: Flavours, Cultivation And Uses
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Kodampuli is scientifically called Garcinia Cambogia and is naturally grown in the tropical forests of South India. Another name for this is Malabar Tamarind. It is a very important ingredient in South Indian cuisine and has also been used for hundreds of years for curing various health ailments. It is specifically popular in the coastal regions of Kerala and Karnataka. 

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The Kodampuli dominates the cuisines of these regions. Unfortunately, this versatile and extraordinary fruit is not very popular in the rest of India. Infact, many people are generally not even aware of the name of this fruit.

* Flavours of Kodampuli

Kodampuli is highly celebrated because of its different flavours, all of which are quite potent. The most dominant flavour in this fruit is the flavour of sourness. Along with this, there are also very subtle notes of floral and citrus flavours. It is the multilayered flavours of the fruit that give it such a beautiful depth. Kodampuli is generally sold after being completely dried. In its dried form, it has a very dark black colour. Drying the fruit further intensifies its flavours and the fruit even adds more beauty to the food.

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Uses of Kodampuli 

Kodampuli fruit is used to cook a variety of dishes in South Indian cuisine. Here are some of the top culinary uses of this enchanting ingredient.

* Fish Curry

Fish curry is a very popular dish in South India. Every state and region has its version of fish curry in certain parts of India. However, the use of Kodampuli is quite common to make fish curry, especially in Kerala and Karnataka. The sourness of this fruit compliments the taste of fish very well. The infusion of spices is balanced with some creamy coconut milk that brings out the best flavours in the dish. Kodampuli is a rescue ingredient that can instantly make a bland dish taste insanely better.

* Chutney And Pickle

Kodampuli is used to make a lot of different chutneys and pickles in South India. Most of the chutneys and pickles that are made in India are extremely flavourful. Kodampuli which is a flavour bomb is the right choice to add in a pickle or Chutney to give it that extra flavour. It also adds a lot of freshness to these condiments and makes them taste even better. There is no rule book when it comes to using Kodampuli in chutneys and pickles. One may use it as per their liking, keeping in mind how much of its flavour they would like in their food.

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* Soups And Stews

South Indian cuisine is full of so many stews such as Rasam and Sambhar. The special aspect of all these stews is the usage of different types of flavours that give them such a different taste. In Kerala, people like to use Kodampuli in almost all kinds of stews and soups that are made at home. Even if it is a basic lentil soup, adding some Kodampuli makes a world of a difference. It doesn't make a dish excessively spicy yet gives it a needed kick of flavour. Using this fruit is not only economical but also saves a lot of time and effort.

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* Medicinal Uses

Other than being used for culinary purposes, Kodampuli is also used for a variety of medicinal and herbal purposes as well. Even to this date, a lot of people believe that it helps in improving digestion which is why they like to add it to their food consistently. Some decades ago, it was also believed that the fruit was useful in treating ulcers and arthritis. There is no scientific evidence to support the claim, but it is safe to say that the fruit is harmless and only brings good things to the table. One can easily make it a part of their detox water, tea, curries, and whatnot.

Versatile Kodampuli 

The awareness among people related to Kodampuli might be limited, but that doesn't mean that it's not a useful and flavourful ingredient. One can try making different types of dishes using this fruit. Not only does it enhance the flavour of non-vegetarian dishes, but it can also instantly transform the taste of a vegetarian dish. Kodampuli is already a very important part of South Indian cuisine. It is high time that people from other regions of the country also start experimenting with this fruit and enjoy its culinary benefits.