Loading...
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.
Prepare the Kokum Extract
Combine the Kadi Base
Prepare the Tempering (Tadka)
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.
This goan recipe takes 12 minutes to prepare and yields 4 servings. At 87.99 calories per serving with 1.01g of protein, it's a beginner-friendly recipe perfect for beverage or side.
Discover authentic recipes from cuisines around the world.
Find recipes that fit your dietary preferences.
Find recipes optimized for your goal.
Finish and Serve
Add one slit dried red chili to the tempering along with the curry leaves for an extra layer of heat.
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.
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.
The primary ingredient, kokum, is well-known in Ayurveda for its ability to improve digestion, relieve acidity, and prevent bloating and flatulence.
Futi Kadi is a traditional summer drink in Goa because of its excellent cooling properties, which help to reduce body heat and prevent heatstroke.
Kokum contains Garcinol, a powerful antioxidant that helps combat free-radical damage and possesses anti-inflammatory properties.
With its base of coconut milk and water, Futi Kadi is a flavorful way to stay hydrated, replenishing fluids and essential electrolytes.
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.
Yes, Futi Kadi is considered healthy. Kokum is renowned for its digestive and cooling properties, helping to combat acidity. Coconut milk provides healthy fats, and the spices used in tempering have their own benefits. It is also naturally vegan and gluten-free.
One serving of Futi Kadi (approximately 1 cup or 225g) contains around 105-120 calories, primarily from the coconut milk and coconut oil used in the tempering.
Absolutely. Canned coconut milk works perfectly well. Be sure to use the 'light' or 'thin' variety. If you only have regular full-fat coconut milk, you can dilute it with a little water to achieve the desired consistency.
Futi Kadi can curdle if it is heated or boiled after the coconut milk has been added. It is a no-cook recipe, and the only heat introduced is from the final tempering. Also, using extremely sour kokum with very thick coconut milk can sometimes cause separation.
Futi Kadi is best consumed fresh on the day it is made. However, you can store it in an airtight container in the refrigerator for up to 24 hours. The flavors may intensify as it sits. Stir well before serving.
This recipe goes great with these complete meals
A classic Goan-style stir-fry, known as 'fugath', featuring succulent prawns and crisp-tender cabbage. This quick and easy dish is tempered with mustard seeds and curry leaves, and finished with fresh coconut for a light, flavorful, and healthy weeknight meal.
A classic Goan delicacy featuring fresh clams cooked in a semi-dry, spiced coconut masala. This dish perfectly balances spicy, tangy, and sweet flavors, bringing the taste of the Goan coast to your table.
A comforting Goan-style curry where eggs are gently poached in a fragrant, tangy coconut gravy. This coastal classic is quick to make and pairs beautifully with steamed rice for a wholesome meal.
A classic Goan vegetarian curry featuring tender white peas simmered in a fragrant, roasted coconut and spice masala. This tangy and savory dish is a coastal favorite, perfect with Goan pav or steamed rice.
