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If we were to paint a picture to describe how soothing a glass of futa kadi was, one way to do it would be to imagine a sweltering summer afternoon where you lounge leisurely and a glass of cold, ruby red futa kadi is the only way to cool off. This beverage made with two primary ingredients, kokum and water, is supposed to be an effective digestive and is usually served after sumptuous meals in Goan homes.
The futa kadi or phuti kadi, derives its name from the colloquial slang that is used to usher guests out of the house (phuto), in case they may have overstayed their welcome, after being invited over for lunch or dinner. What differentiates a futa kadi from the popular sol kadhi, is the absence of coconut milk in the drink. Unlike a sol kadhi which has a fuller-bodied, creamier mouthfeel, a futa kadi is lighter on the palette and thinner in consistency. The futa kadi makes for a great summer afternoon cooler and can be sipped throughout the year to maintain good gut health.
Recipe:
Ingredients
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- 10 pieces kokum
- 2 cups lukewarm water
- ¼ teaspoon asafoetida
- 2 cloves garlic, minced
- 1 teaspoon sugar
- Salt to taste
- 1 green chilli, slit lengthwise
- 2 tablespoons freshly chopped coriander
Method
Image Credits: Wikimedia Commons
- Spread the kokum petals out on a plate and sprinkle lightly with salt. Allow them to rest for 15-20 minutes. Once they begin to release a bit of moisture, add them to the lukewarm water, along with all the other ingredients, but the chopped coriander.
- Stir everything to combine and allow the liquid mixture to rest on its own in a cool place for 30-45 minutes.
- Strain the mixture and sprinkle plenty of fresh coriander. Taste to check for seasoning and adjust, if necessary. Store in glass bottles and serve chilled; or with rice and a chopped salad.
