Pot Tamarind, also known as ‘Kudampuli/Kokum’ is often mistaken as kokum. We obtain the spice by drying the rind. The Kudampuli/Kokum gives a unique taste and identity to Malabar/ Kerala fish curry. We can use Kudampuli/Kokum in South Indian dishes like Fish curry, coconut base curry, also included in chutneys and pickles.
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