Among the lesser known spices of India, Malabar Tamarind (Kudam Puli) is one that stands unique for its culinary value. Primarily a souring agent it can be used as a substitute for Tamarind in many dishes. The rind of the Cambodge fruit contains Hydroxycitric acid (HCA) .
In appearance Malabar Tamarind looks like a small pumpkin which is usually green to pale yellow. Then it is dried using smoke and after 7 to 14 days the yellow coloured Tamarind turns to Black colour that is fully dried . The dried
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ะะตะณัะทะณั ะฑะตั Dried Garcinia Cambogia preparation at Home | How to make dried Malabar Tamarind(Kudam Puli) at Home
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