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Futi Kadhi is a refreshing and rustic Goan summer drink made using soaked mangosteen (kokum), crushed garlic, green chillies, and fresh coriander leaves. Lightly seasoned with salt and a hint of sugar, this tangy drink is diluted with cool water to create a perfectly balanced sweet-sour flavour. Popular in many Goan homes during hot afternoons, Futi Kadhi is known for its cooling and digestive properties. It is usually served chilled along with a simple Goan...
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Soak the mangosteen along with crushed garlic, slit green chillies, asafoetida, and hot water. Let it rest for 30 min. For best results soak over night .
Mash the soaked mixture with your fingers and strain it to extract the liquid.
Dilute the strained concoction with 750 to 800 mL of normal temperature water.
Add salt, sugar, and chopped coriander leaves to the mixture.
Refrigerate the drink and serve chilled.
For a stronger flavor, let the mangosteen soak overnight.
Adjust the sugar and salt according to your taste preference.
Serve the kadhi with ice cubes for an extra refreshing experience.
Can I skip the asafoetida?
Asafoetida adds a unique flavor to the kadhi, but you can skip it if you prefer a milder taste.
How long can I store Futi Kadhi?
You can store it in the refrigerator for up to 2 days. Serve chilled for the best taste.
Can I use jaggery instead of sugar?
Yes, jaggery can be used as a substitute for sugar to add a natural sweetness.
Is Futi Kadhi served hot or cold?
Futi Kadhi is traditionally served chilled for a refreshing experience. Add ice cubes if needed.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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