Futi Kadi
A refreshing, no-cook Goan curry made with tangy kokum and creamy coconut milk. This instant sol kadi is tempered with classic Indian spices and is perfect for cooling down on a hot day, served alongside rice and fish curry.
For 4 servings
4 steps. 2 minutes total.
- 1
Step 1
- a.Prepare the Kokum Extract
- b.In a medium bowl, combine the dried kokum petals with 1.5 cups of warm water.
- c.Allow them to soak for 10-15 minutes until they become soft and pliable.
- d.Using your fingertips, squeeze the soaked kokum petals thoroughly in the water to release their tangy pulp and deep pink color.
- e.Strain the liquid through a fine-mesh sieve into a larger serving bowl, pressing down on the petals to extract all the juice. Discard the used petals.
- 2
Step 2
- a.Combine the Kadi Base
- b.To the bowl of kokum extract, add the thin coconut milk, finely chopped green chilies, and grated ginger.
- c.Stir in the salt and optional sugar. Mix well until all ingredients are evenly combined. Taste and adjust seasoning if necessary.
- 3
Step 3
- a.Prepare the Tempering (Tadka)
- b.Heat the coconut oil in a small tadka pan or skillet over medium heat.
- c.Once the oil is hot, add the mustard seeds. Wait for them to splutter completely, which should take about 30 seconds.
- d.Immediately add the asafoetida and fresh curry leaves. Be careful as the leaves will sizzle. Sauté for another 10-15 seconds until the curry leaves turn crisp and aromatic.
- 4
Step 4
- a.Finish and Serve
- b.Carefully pour the hot tempering over the kokum-coconut milk mixture. You will hear a satisfying sizzle.
- c.Stir gently to incorporate the flavors of the tempering throughout the kadi.
- d.Garnish with freshly chopped coriander leaves.
- e.Serve immediately at room temperature or chill for 30 minutes for a more refreshing experience. It pairs wonderfully with steamed rice and spicy Goan fish curry.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use high-quality dried kokum. The darker the petals, the more potent the flavor.
- 2Do not boil the kadi after adding coconut milk, as it will curdle. The tempering is the only heat applied.
- 3If you prefer a creamier texture, you can use 1.5 cups of thin coconut milk and 0.5 cup of thick coconut milk.
- 4Ensure the mustard seeds have fully spluttered before adding other tempering ingredients to avoid a bitter taste.
- 5Futi Kadi tastes best when fresh but can be refrigerated for up to a day. The flavors will meld and deepen over time.
Adapt it for your goals.
Spicier Version
Add one slit dried red chili to the tempering along with the curry leaves for an extra layer of heat.
Garlic FlavorGarlic Flavor
Lightly crush 1-2 small cloves of garlic and add them to the hot oil just before the mustard seeds for a pungent, garlicky aroma.
No Tempering VersionNo Tempering Version
For an even quicker version, you can skip the tempering step. Simply mix all ingredients together. While not traditional, it's still delicious and refreshing.
Why this is on our healthy list.
Excellent Digestive Aid
The primary ingredient, kokum, is well-known in Ayurveda for its ability to improve digestion, relieve acidity, and prevent bloating and flatulence.
Natural Body Coolant
Futi Kadi is a traditional summer drink in Goa because of its excellent cooling properties, which help to reduce body heat and prevent heatstroke.
Rich in Antioxidants
Kokum contains Garcinol, a powerful antioxidant that helps combat free-radical damage and possesses anti-inflammatory properties.
Promotes Hydration
With its base of coconut milk and water, Futi Kadi is a flavorful way to stay hydrated, replenishing fluids and essential electrolytes.
Frequently asked questions
Futi Kadi is a traditional Goan beverage or side dish, similar to Sol Kadi, but made instantly without grinding coconut. It's a no-cook recipe featuring a tangy kokum base, thin coconut milk, and a simple tempering of spices.