Panapuli (Garcinia gummi-gutta)

Panapuli (Garcinia gummi-gutta) is a tropical evergreen plant belonging to the Garcinia genus. It is traditionally associated with the forests and culinary practices of Kodagu (Coorg). The fruit has a distinctive sour taste and is particularly valued for producing  Kachampuli, one of the characteristic souring agents used in Kodava cuisine.

The fruit is processed to obtain a thick, dark and concentrated extract known as Kachampuli. This traditional ingredient is widely used in Kodagu cooking, especially in meat preparations such as Pandhi Curry.

Kodava

Panapuli

English

Garcinia
Malabar tamarind

Kannada

Upinagida(local names may vary by region)

Botanical Name

Garcinia gummi-gutta

Family

Clusiaceae (formerly classified under Guttiferae)

Fruit

The fruit is generally small to medium-sized, green when immature and turning yellowish or orange as it ripens. It contains a sour pulp surrounding the seeds.

In Kodagu, the fruit is traditionally known as Panapuli.

Traditional Preparation of Kachampuli

The fruit is collected and its juice is extracted. The juice is then subjected to a prolonged boiling process, during which it gradually reduces and becomes darker and thicker.

The resulting concentrated liquid is known as  Kachampuli.

After boiling, the extract is allowed to cool and is traditionally stored in glass or ceramic containers. Properly prepared Kachampuli has a long keeping quality and can be preserved for extended periods.

Older, well-matured Kachampuli has traditionally been valued for its concentrated flavour and acidity.

Uses

Kachampuli

The most important traditional use of the fruit in Kodagu is the preparation of  Kachampuli. It is used as a souring agent in several traditional dishes and is particularly associated with Pandhi Curry, the traditional Kodava pork curry.

Seed Oil

The seeds contain oil that was traditionally extracted and used for various purposes. In earlier times, the oil was also used in traditional preparations such as Pondhi.

After extraction of the oil, the remaining seed cake was collected, shaped into balls and dried in the sun. These dried balls were traditionally known as Pondhi and were used as fire signals.