Smoked Idukki Tamarind (Kudampuli) – Authentic Flavour from the Western Ghats

A Traditional Must-Have for Kerala-style Fish Curry

Wanderlop Aromya Smoked Tamarind – The Real Kudampuli from Idukki

Experience the pure, bold tang of Wanderlop Aromya's Smoked Idukki Tamarind, also known as Kudampuli, Brindleberry, or Fish Tamarind. Sourced from the lush forests of Idukki, Kerala, and traditionally smoked for preservation and deeper flavor, this natural ingredient is essential for preparing authentic Kerala-style fish curry and other traditional dishes.

Why Choose Smoked Idukki Tamarind?

• Traditionally Smoked: Not just sun-dried – we use the old-style smoking method over charcoal, enhancing both aroma and shelf life.

• Pure & Untouched: No additives, no chemicals – just 100% natural smoked Kudampuli from the hills.

• Direct from Farmers: Sustainably harvested and sourced directly from tribal communities in Idukki.

Health Benefits

• Aids Digestion: Helps in digestive health and appetite regulation.

• High in Antioxidants: Packed with beneficial plant compounds that fight inflammation.

• Supports Weight Management: Traditionally used in Ayurvedic wellness to support metabolism.

Culinary Uses

➤ Perfect for Fish Curry

Just soak a piece of Wanderlop Aromya Smoked Kudampuli in warm water and add to your fish curry to unlock the real Kerala flavour. It brings a deep, smoky sourness that’s unmatched by other souring agents.

➤ Use in Chutneys and Rasam

Add a tangy twist to your chutneys or South Indian rasam. The rich smokiness adds complexity to every bite.

➤ Marinades & Soups

Works wonderfully in spicy marinades or as a souring base for broths and soups.

Storage Instructions

Store in an airtight glass or steel container, away from moisture. Do not refrigerate. You can also slightly roast or re-smoke if storing for long periods to revive aroma.

How to Use

Take a charcoal piece, place it in a smoking pot or a coconut shell, and gently warm the Kudampuli.
This traditional method helps awaken its deep aroma and medicinal properties before cooking.

Or 

Soak a small piece of Kudampuli (Brindleberry) in warm water for 10–15 minutes before use.
This helps soften the fruit and release its rich, tangy flavor into your dishes — especially perfect for authentic fish curries and traditional Kerala gravies.

Conclusion

Bring home the soul of Kerala's kitchen with Wanderlop Aromya Smoked Idukki Tamarind – not just an ingredient, but a culinary tradition passed through generations.

At Wanderlop Aromya, we believe in preserving tradition and purity. Our Smoked Idukki Tamarind is dried using age-old techniques passed down through generations. With its bold aroma, natural sourness, and health-boosting qualities, it’s not just a cooking ingredient — it’s a piece of Kerala’s culinary heritage.

Authentic Idukki Origin

Sourced exclusively from tribal farmers in the hills of Idukki, Kerala — a region known for its clean environment and rich biodiversity.

Traditional Smoke-Drying Method

Unlike mass-produced tamarind, our product is smoke-dried using traditional clay pot and firewood techniques — giving it a richer aroma and longer shelf life.

No Chemical Preservatives

We don’t use any preservatives, color, or additives. This is pure, farm-processed Kudampuli the way our ancestors used it.

Stronger Flavor, Less Quantity Needed

Our smoke-drying method concentrates the flavor — you need just a small piece to add depth and tang to your dishes.

Handpicked and Naturally Processed

Every piece is carefully handpicked and dried in small batches — ensuring quality and freshness in every pack.

Eco-Friendly Small-Batch Farming

We follow sustainable and minimal-intervention farming — supporting local communities and protecting nature.

Export quality assured