Kachampuli

Coorgi Gamboge vinegar — a thick, syrupy, intensely sour and dark-coloured vinegar produced by boiling down the extract of Garcinia gummi-gutta (kudampuli/kudalu) fruit until it becomes a concentrated black liquid. Used as the primary souring agent in all Coorgi meat curries (pandi, koli, mutton) in place of tamarind or tomato. Also served at the table as a condiment — a few drops on plain kadumbuttu transform it into a meal.