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

Solaan

Serves: 2 as a beverage, 4 as a curry

Ingredients:

1. Solaan - 8 
2. Sugar - 2 tbsp
3. Asafoetida - 1/4 tsp or shankar chhaap hing - a pinch
4. Salt - 1/3 tsp approx.
5. Green chillies (chopped) - 2
6. 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.