KUDAMPALI
It is very like Tamarind,or Kokum (which it is often confused with)
It is used as a souring agent in South Indian Fish Curries and as a digestive aid in a Lassie like drink.
They are all interchangeable in most recipes though it will change the color of the final dish.
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About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude