Kudam Puli," or Malabar Tamarind, is a souring agent widely used in Kerala curries, particularly for seafood. Despite its name, it is a small, round fruit resembling a pumpkin or lemon, and its sour flavor comes from the presence of hydroxycitric acid. Used in its dry, black, and wrinkled form, it is prepared by sun-drying the fruit after removing the seeds. This exclusive ingredient adds a punch of sourness to the creamy flavors of Kerala cuisine.