Kachampuli or Coorg Vinegar is a household must have ingredient (generally made at home, bought or at times begged or borrowed from relatives). People of Coorg and Kerala use it in their day-to-day dishes. This liquid is considered black gold and people who use it will swear by the flavour it can add to the veg and non-veg dishes when used in the right quantity.

Kachampuli is the extract of the Garcinia Gummigutta fruit. It is commonly called ‘Kodampuli’ in Kerala and to the rest of the world it is ‘Brindleberry’.

The preparation of the extract in the traditional way of the Coorgs is no easy task. And not all who are blessed with the ‘Panapuli’ trees in their estate are ready to spend their time and energy in the long and arduous process of making ‘Kachampuli’ which doesn’t always meet with success.

The ripe fruits of the ‘Panapuli mara’ are gathered during the monsoon months, generally in July/August, in big cane baskets and the pulp is left out to breakdown. As the fruit breaks down and ferments, the liquid is collected in big earthen pots and placed on traditional firewood stoves to be stirred continuously with long wooden spoons. This slow cooking turns the liquid into a rich burgundy colour which is then strained and poured into glass bottles to be stored indefinitely. The new batch is generally thinner and will get thicker and improve with age, just like wine. In Kerala, the ripe fruit is turned into slivers, dried and then smoked. By the end of this process the fruit turns jet black and is ready to be stored and used the year round. When needed, the slivers are further cut into pieces and soaked in warm water to be used instead of tamarind. 

Many who want to try the Coorg vinegar ask me for veg recipes. I always tell them that they can use this extract in place of tomatoes, tamarind or lime juice. It can also be used as a marinade. But, just remember to add it towards the end of cooking and the quantity is usually not more than half a teaspoon or as the recipe demands. It is also used by some for weight loss by taking a drop of the kachampuli in a cup of warm water first thing in the morning (grandma’s tale, hence consult your doctor).

Today’s easy recipe of Masala Puffed Rice using Kachampuli / Coorg vinegar is suggested by a talented young friend Madhumitha @crumblenflakee. So, here goes…

Ingredients

For puffed rice masala curry:

• 2 tablespoon oil
• ½ tsp mustard 
• ½ tsp jeera
• curry leaves
• finely chopped onion -1
• green chilli finely chopped -1
• ½ tsp turmeric 
• ½ tsp salt
• 1 tsp roasted gram powder
• 2-3 drops of Manteri Kachampuli
• ½ tsp jaggery

For Serving,

• 2 cups puffed rice
• 2 tbsp finely chopped onions
• 3 tsp roasted gram powder
• 2 tbsp finely chopped tomato
• 2 tsp coriander leaves, finely chopped
• A handful of sev mixture

Method

• In a large kadai heat 2 tablespoon oil and add ½ tsp mustard, ½ tsp jeera and a few curry leaves. Let it splutter.
• Next, add the finely chopped onion and green chilli. Sauté well till it tuns almost golden.
• To this, add ½ tsp turmeric and ½ tsp salt. Sauté for a minute.
• Add just 2-3 drops of Manteri Kachampuli extract and ½ tsp jaggery.
• Boil this mixture for 3 minutes.
• Next, add 1 tsp of roasted gram powder and mix well.
• Puffed rice masala curry is ready.
• In a large mixing bowl take 2 cups of puffed rice, add in ¼ cup of prepared puffed rice masala curry, 2 tbsp onions, 2 tbsp tomato and 3 tsp roasted gram powder.
• Mix it. (Don’t overdo it.)
• The dish is ready. You can now serve this dish garnished with a few coriander leaves and the sev mixture.