Futi Kadi
Futi Kadi is a plain, water based kokum curry. It is a Goan preparation. It is sweet, salty, slightly pungent and a tangy curry flavoured with asafoetida and coriander leaves. It is served with rice, but always preceded by some other curry. It can also be served as a drink after the meals. It is made from fresh kokum (Garcinia Indica) fruit called bhirand in Konkani or dried petals (solaan).
Measurement: 1 Cup = 180 ml
Serves: 2 as a beverage, 4 as a curry
Ingredients
- Solaan – 8
- Sugar – 2 tbsp
- Asafoetida – 1/4 tsp or shankar chhaap hing – a pinch
- Salt – 1/3 tsp approx.
- Green chillies (chopped) – 2
- Coriander leaves (chopped)- 1 tsp
Procedure
- Wash and soak solaan in 2 1/2 cups of water for 20 min. (washing is required from hygiene point of view)
- Add remaining ingredients and stir well.
- Discard solaan after another 10 to 15 min.
- Serve with curry or as a drink after meals.
Tip:
- For more variants, you may view the recipe for Sol Kadi.
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