How to Use
Once fully ripe, fruits are collected, cut in half, deseeded and are sun-dried for a day. The sun-dried fruit halves are smoked till black, and are rubbed with a mixture of salt and oil before transferring to earthenware pots and tightly sealed. These will stay fresh for years. Before use, wash the pieces under running water quickly to remove any dust accumulated from the drying and smoking process, then soak these for 10 minutes in water. Kodampuli pieces are added along with the water in which it was soaked in to curries and it gives a delicious sour taste that is so unique.

Kodampuli is used as a souring agent in Kerala’s famous fish curries and other seafood preparations.