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Both Tamarind and Kudampuli are completely different fruits. Kudampuli has a smokier, more intense sour flavor and is primarily used in Kerala-style cooking, especially for seafood curries.
Yes, due to the presence of hydroxycitric acid (HCA), Kudampuli is believed to support fat metabolism and appetite control.
Yes, in moderate quantities. However, consult a doctor if you're pregnant, breastfeeding, or under medication.
Ideally 10 - 15 minutes in luke warm water to release its full flavor.
Absolutely! It adds a unique sourness to sambar, rasam, and vegetable gravies.
In place of regular tamarind, use only half of its quantity, like 2 to 3 cloves of kudam puli.