Kodam Puli (Combodge): The Tangy Treasure of South India Kodam Puli (Combodge), also known as Malabar tamarind or Garcinia cambogia, is a traditional ingredient deeply rooted in South Indian cuisine and Ayurvedic medicine. With its rich, smoky flavor and impressive health benefits, this dried fruit has earned a place of honor in kitchens and herbal remedies alike. A Culinary Gem Kodam Puli is typically black or dark brown in color, with a wrinkled texture and a sharp, sour taste. Before use, it’s soaked in hot water to soften and release its tangy essence. In Tamil Nadu and Kerala, it’s a staple in dishes like kuzhambu and rasam, where it adds depth and complexity to gravies and soups. Unlike regular tamarind, Kodam Puli imparts a unique smoky sourness that elevates traditional recipes to a whole new level. Medicinal Marvel Beyond its culinary charm, Kodam Puli is prized for its therapeutic properties. In Ayurveda, it’s used to treat a variety of ailments, especially those ...