Mayoora Cambodge, 200 Grams

Mayoora Cambodge (200 g): Kudampuli for Kerala Fish Curry
Ask any cook from Kerala about the secret to a proper meen curry and the answer is often a few pieces of cambodge. Mayoora Cambodge is Malabar tamarind, also called kudampuli or Garcinia cambogia fruit rind, the smoky, sour dried fruit that gives coastal curries their deep tang. Order this 200 gram pack from SubziCart.com and keep a true South Asian coastal staple in your USA pantry.


Key Features of Mayoora Cambodge
• Dried, blackened rind of Malabar tamarind, known as kudampuli in Malayalam
• Delivers a smoky, rounded sourness that differs from regular tamarind
• 200 gram pack lasts for many rounds of fish and prawn curry
• A traditional ingredient in Kerala and Tulu Nadu home cooking
• Dry product that stores well in a sealed jar away from moisture


Nutritional Information
Cambodge is simply the sun-dried and smoked rind of the Garcinia fruit, used in small amounts as a souring agent rather than eaten on its own. Some packs may be lightly salted or oiled during processing. For exact nutritional values and any added ingredients, please check the Nutrition Facts panel on the package.


Cooking Suggestions
• Soak 2 to 3 pieces in warm water for 10 minutes before adding to Kerala meen curry
• Cook with coconut milk, shallots and Kashmiri chili for a mellow fish moilee-style gravy
• Use in a fiery red Syrian Christian fish curry cooked in a clay chatti
• Add to prawn or mussel curries along the Malabar coast tradition
• Try a small piece in a vegetable theeyal or a tangy raw mango curry


Frequently Asked Questions
Is cambodge the same as regular tamarind?
No. Regular tamarind comes from a pod with a sticky pulp, while cambodge is the dried rind of a different fruit. It gives a smokier, firmer sourness that suits fish.
Do I need to remove the pieces before serving?
Most families leave them in the pot, and the curry actually tastes better the next day. Just avoid biting into the pieces, as they are quite sour.
Why is Kerala fish curry often rested before eating?
Resting lets the fish absorb the tang of the kudampuli and the spices, so many cooks prepare it a few hours ahead or even the night before.
Your next pot of meen curry starts with a pack from SubziCart.com.