Futi Kadi Recipe

Replace your mocktails this year with a glass of this delicious Healthy Phuti Kadi.

A delicious Goan Kokum Kadhi without Coconut Milk is the yummiest. Futi is used it means no milk is used so this sol kadhi is made sans coconut.  How will like my Kadi? In a glass as it has a tangy, spicy and garlicky undertone which is delicious. Do you want to try a delicious drink that you have heard of but never tried? Goa is not all about booze we have some amazingly non-alcoholic drinks too that are part of our food habits.  Read on for this easy way to vary your food with your pantry ingredients. Spread the love, like and share my post. Sign up for my newsletter! (link below).

Contents:

• Why Futi Kadi?
• What is the Kokum?
• Recipe Card
• Variations to Sol Kadi
• Other Goan Food you will love
• Pin for Later:

Why Futi Kadi?

Phuti Kadhi like I have already said spicy, tangy and the salt and sugar help you especially in the hot humid Goan climate we live in. Kokum Kadhi cools your body and refreshes you immediately. Futi Kadi is not only a digestive, an antacid and a cooling drink but it also serves as curry. The normal way in which a Goan ends his meal is with either Sol Kadhi or Futi Kadhi. 

What is the Kokum?

To make this Futi Kadhi you need Binna Sola/died kokum peels. Sour and beautifully coloured Binna or fresh Kokum is a seasonal fruit available in the summer. Sola or Binna Sol are souring agents used in Goan/Konkan cuisine.

The fresh Binna fruit is used to make Binna Sherbet, agal a strong concentrate of the Binna there may be some sugar added to it as a preservative and sola the dried fruits.  The seeds from the fruit are used to make what is called binnel, locally are full of fat. My mother called this solmaana and used it to heal her chapped heels.

Do you know that in Ayurveda Sola or Kokum with garlic and a sprig of coriander is heart friendly food. This was recommended to us by a close friend!

Ingredients for Phuti Kadi:

Futi Kadi is no fixed recipe you ask a Goan homemaker she will rattle off the ingredients she uses. The trick is to achieve the balance you like however let us check what you will need.

• Kokum or Sola: Kokum or Malabar Tamarind is the main ingredient to make Futi kadi or even Sol Kadhi the Coconut milk kadhi. The colour and taste of your Kadhi will depend on the quality and age of your Kokum. The older ones are generally discarded.
• Garlic: Garlic is used to flavour the kadi use diligently as the flavour can easily become overpowering.
• Hing/Asafoetida: In Goa we swear by Shankar Chaap hing but use any good quality hing.
• Green Chillies: The chillies are slit and added to the mixture. Generally we discard the chilli before serving.
• Salt and Sugar: To balance the taste adjust as per your liking.
• Coriander Leaves: Use fresh coriander leaves finely chopped it does add to the flavours.

Recipe Card:

Variations to Sol Kadi:

• The most common and popular variation add coconut milk to the kadi. You get sol kadhi but the quantity that this is you will need litre and litres of coconut milk. Unless you seperate the sola and use the rest to make coconut milk. To much work I rather not.
• Add ginger juliennes or grated to the Futi Kadi.
• Add Jeera Powder or Cumin Seed powder and lemon. This I loved in my friends place but I will go easy on lemon juice.

How do you serve Futi Kadhi?

This is one delicious drink that I love and we make it often. Generally we let it steep and it’s on the dining table anyone can just pour a glass and have it. You can serve it as a drink or even with steamed rice and a spicy curry. Try it.

Other Goan Food you will love:

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