Kodam Puli is a tropical fruit used extensively in South Indian cuisine and traditional medicine, obtained from the tree Garcinia gummi-gutta (also historically called Garcinia cambogia).
It is a small, pumpkin-shaped green to yellow fruit with a sour, tangy taste, commonly used as a tamarind substitute in curries, chutneys, pickles, and traditional herbal preparations.
The fruit is also valued in Ayurveda and Siddha for its digestive, appetite-stimulating, and cooling properties.
Product Name: Kodam Puli / Kudampuli
Botanical Name: Garcinia gummi-gutta / Garcinia cambogia
Part Used: Fruit (whole dried or fresh)
Form: Whole fruit, dried slices, powder
Colour: Green (fresh) → Yellow-brown (dried)
Taste: Sour, tangy
Aroma: Slightly fruity, pungent
Category: Culinary & herbal fruit
Shelf Life: 1–2 years (dried & stored in airtight container)
⚠️ Based on traditional Siddha & Ayurvedic knowledge (not medical advice)
Used as a tamarind substitute in South Indian dishes like sambar, rasam, curries
Added to chutneys, pickles, and stews for sour flavor
Traditionally used to stimulate appetite and digestion
Believed to help with acid reflux and bloating
Sometimes used in folk remedies for weight management (modern herbal studies reference hydroxycitric acid in the fruit)
Used as a cooling fruit in Siddha medicine
Occasionally part of herbal decoctions or powders for general vitality
Garcinia gummi-gutta
Garcinia cambogia
| Language | Name |
|---|---|
| Tamil | கோடம் புளி (Kodam Puli), குடம்புளி (Kudampuli) |
| Malayalam | കൊടംപുളി (Kodampuli) |
| Kannada | ಕೊಡಂಪುಲಿ (Kodampuli) |
| Telugu | కొడంపులి (Kodampuli) |
| Hindi / North India | Garcinia fruit / Malabar tamarind |
| English | Malabar tamarind, Garcinia fruit |
| Sanskrit | Kokum (historical overlap with related Garcinia species) |
Kodampuli
Malabar tamarind
Garcinia fruit
Tamarind substitute fruit
Dried Fruit / Slices: Soaked in water → added to curries or rasam
Powder Form: Added directly to dishes or herbal remedies
Pickle / Paste: Mixed with salt and spices
Decoction: Used in folk herbal preparations for digestion and body cooling
Kodam Puli = Malabar tamarind = Garcinia gummi-gutta
Fruit-based souring agent widely used in South Indian cuisine
Known for digestive support, cooling, and culinary flavor
Available as dried fruit, powder, or slices
Known by many regional names: Kodam Puli, Kudampuli, Malabar tamarind
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