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While their dried versions are popularly used in Indian regional cuisines, many people tend to confuse or interchange kokum and kudampuli during the process of cooking. Although belonging to the same family, these souring agents have different applications, with the former featuring liberally in cuisines of the Konkan coast and the latter utilised by the plentiful in Kerala’s regional preparations. Both, kokum and kudampuli might feature in variations of a fish curry, depending on where you plan on relishing a portion; however certain characteristics make the two distinctly different from one another. Read on.
Kokum
The tart petals of a fruit with a sweet aftertaste – kokum is considered to be one of the go-to souring agents for coastal cooking along the Konkan. Used liberally in Goan and Maharashtrian cuisines, the fruit grows mostly in the western ghats. Known for its digestive and cooling properties, the maroon petals impart their tart-sweet flavours to preparations of fish curry, dals and sherbet – as well as for cosmetic purposes. Closer in resemblance to a plum, kokum contains less acidity compared to the kudampuli, which has a strong sour flavour.
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Kudampuli
Also known as Malabar tamarind or fish tamarind, kudampuli is a tropical fruit which is dehydrated and used widely in Kerala cuisines. With a strong sourness and mellow fruity flavour, the fruit is added mainly to fish curries, pickles and chutneys for a prominent but not overpowering tartness. Containing varying medicinal properties like benefitting weight loss, while also being a disgestive aid, the trees of the fruit can be found most often in their native habitat. While the insides of the fresh kokum are typically used along with their dried petals, kudampuli is mostly utilised in its dried form.
