There is a typical way GSB’s from Goa eat their meal. We start with a vegetable stir fry dish, a lentil dish/aamti, fried fish, curried fish, salad with a serving of Chapatti/Bhakri. There are other accompaniments such as pickles and papads. If there is no fish then an additional vegetable curry is served or Mutton/ Chicken curry could be served. This is followed by a serving of rice which is eaten with the above mentioned curries. Lastly to digest the meal another small serving of rice is taken and eaten with coconut milk based kadi/ kadhis such as Sol Kadhi or Lasoon Kadhi or Futi Kadhi that is made without coconut milk. This helps to digest the meal eaten.
This tradition is still followed at home and whenever I visit home there are more dishes added to this meal. I crave traditional meals and since I cannot find home-cooked meals in restaurants I learnt how to make them over the years.
Futi Kadhi can be eaten with hot steamed rice or can be gulped down as a coolant drink especially in Summer. The main ingredient is Kokum or Sol which is made by drying the outer skin of Mangostein. There are so easily available in Mumbai, Goa and Southern States of India because Kokum is predominantly used as a souring agent in food.
I could not find Kokum in Melbourne until a few years back when I found the brand
India-At Home that is easily available in most Indian/ Specialty stores now. I store them in the freezer so as to increase its shelf life.
Kokum helps aid digestion and is great for tummy troubles and acidity related problems. Kokum imparts such a beautiful Oxblood colour to the kadhi that makes it look romantic. Here is my recipe for Futi Kadhi or Dried Mangostein Cooler straight from my kitchen to yours.
The ingredients needed are:
- 10-12 Kokum/ Sol
- 500 ml – Water
- 1/2 teaspoon – Asafoetida/ Hing
- 2-Green Chillies slit vertically
- 1- Garlic Pod- mashed
- 1.5 teaspoon- Sugar
- Salt to Taste
- Coriander Leaves to garnish (Optional)
Method of Preparation:
Take a big bowl and add the Kokum, salt, sugar, slit green chillies, hing, and mashed garlic and mix well. Now add the 500 ml water. Let it soak for about 30 minutes. Cover with a lid.
The Kokum will impart its tartness and colour to the water and the green chillies will leave its spice. The sugar will balance the tart and spice and the hing helps the digestive properties of the Futi Kadhi.
Serve at room temperature over hot steaming rice to finish your meal. Or simply strain in a glass add a few ice cubes and garnish with coriander and sip this refreshing goodness of Futi Kadhi or Dried Mangostein Cooler.
I hope you enjoyed today’s recipe. Do give it a try and definitely leave me your feedback in the comments below.
Have a fantastic week ahead.