Authentic Tamarind & Kodampuli Combo | Pure Malabar Tamarind and Sweet

🌶️ The Ultimate Kerala Tamarind Duo 🌿
 
Vanasree Authentic Tamarind & Kodampuli Combo | Pure Malabar Tamarind and Sweet & Sour Imli | Natural Souring Agents for Cooking | Key: tamarindj
 
 
Unlock the complete flavor profile of traditional Kerala cuisine with the Vanasree Tamarind Duo Pack. This listing provides detailed information on two essential, naturally sourced culinary and wellness ingredients: the classic sweet-sour tamarind (Imli) and the smoky, sour Malabar Tamarind (Kodampuli). Sourced from the pristine forests and farms of Kerala, this combo ensures you have the authentic souring agents required for everything from Sāmbhar to Fish Curry. We are your source for the purest tamarindj available.
 
Part 1: Classic Tamarind (Puli / Imli)
 
 
Key Features of Our Classic Tamarind (Imli)
 
Taste Profile: Classic sweet and sour flavor, balanced with subtle fruity notes. Essential for making Rasam and Chutneys.
Form: Hygienically deseeded and compressed block/pulp of Tamarindus indica.
Culinary Use: The primary tamarindj for South Indian vegetarian dishes, North Indian chole, and global sauces.
Purity: Sun-dried and free from added colors or preservatives.
 
Detailed Description: The Sweet & Sour Essential
 
Our regular tamarind is the fruit of the Tamarindus indica tree, a staple across South Asia.1 The dark, sticky pulp is rich in tartaric acid and naturally occurring sugars, creating a complex flavor profile that rounds out the heat and spices in a dish.2 We ensure the tamarind is fully ripened for maximum flavor, deseeded for convenience, and carefully packed. This is the tamarindj pulp you need for traditional preparations that require a slightly acidic yet sweet base, providing a depth of flavor unmatched by synthetic alternatives.
 
 
Part 2: Malabar Tamarind (Kodampuli / Fish Tamarind)
 
 
Keywords: Kodampuli, Malabar Tamarind
 
 
Key Features of Our Malabar Tamarind (Kodampuli)
 
Taste Profile: Distinctly sour and slightly smoky, providing a unique tang specific to Kerala coastal cuisine. No sweetness.
Form: Dried, black, fluted rind of the Garcinia gummi-gutta fruit.
Culinary Use: Mandatory ingredient for Kerala Fish Curries (especially Meen Vevichathu) and seafood preparations.
Wellness Use: Popularly used in Ayurvedic and health preparations due to its high concentration of Hydroxycitric Acid (HCA).
 
Detailed Description: The Secret of Kerala Fish Curry
 
Kodampuli is the local name for Malabar Tamarind, a crucial souring agent in the coastal cuisine of Kerala.3 Unlike regular tamarindj (Imli), Kodampuli is the sun-dried rind of the fruit. The drying process gives it a deep black color and a concentrated, savory sour, smoky flavor. When soaked and added to cooking, Kodampuli imparts an earthy tang that complements seafood and oil-based dishes perfectly.4 It is a must-have for any enthusiast of authentic Kerala flavors.
 
 
Usage & Preparation Guide
 
Ingredient
Preparation Method
Primary Uses
Classic Tamarind (Puli)
Soak the required pulp in warm water for 15 minutes, squeeze to extract the thick concentrate, and strain the liquid.
Sāmbhar, Rasam, Chutneys, Indian Sauces, Tamarindj Rice.
Kodampuli (Malabar Tamarind)
Wash the pieces well, then soak in a little warm water for 20 minutes until soft. Add the pieces AND the soaking water directly to your curry while cooking.
Kerala Fish Curry (Meen Curry), Beef Curry, Traditional Stews.
 
Product Specifications
 
Brand: Vanasree (Kerala Forest Products)
Products Included: Classic Tamarind Pulp & Kodampuli (Malabar Tamarind) Rind
Sourcing: Natural, Sun-Dried, Ethically Sourced from Kerala
Purity: 100% Natural. No Additives, No Artificial Colors, No Preservatives.
Storage: Store both types of tamarind in airtight containers in a cool, dry place away from moisture to prevent mold and preserve freshness.5