Kudampuli (scientific name: Garcinia cambogia) also known as Gambooge, Malabar Tamarind, Fish Tamarind, brindleberry etc is an essential ingredient in all the seafood-loving kitchens in Central Kerala, the coastal South Indian state. As the name suggests (Puli = sour in Malayalam), the dried fruit is used as a souring agent in Kerala’s famous fish curries and other seafood preparations. The green fruit is a young version, it will turn yellow when ripe. Once fully ripe, fruits are collected, cut in half, de-seeded, and are sun-dried for a day. The sun-dried fruit halves are smoked till black and keep tightly sealed. These will stay fresh for years. Before use, wash the pieces, soak these for 10 minutes in water. Kudampuli pieces are added along with the water in which it was soaked into curries and it gives a delicious sour taste that is so unique.