As temperatures rise and heavier meals become more tiresome, many Indian kitchens are returning to dishes that emphasize balance over richness. Thin kadis, lightly spiced vegetables, soaked rice preparations, and seasonal fruits are increasingly common during this time of year. Along the Konkan coast, one such summer staple is futi kadi, a mango-based curry that sits between a cooling drink and a comforting meal accompaniment.
Chef Sanjeev Kapoor Shares His Version
Chef Sanjeev Kapoor recently shared a reel on his Instagram handle featuring his version of the dish, describing it as something that feels "made for Indian summers." The recipe uses ripe mango pulp, coconut, and buttermilk, giving the curry a sweet-sour edge that remains mild rather than heavy. It is usually eaten cold or slightly chilled, often with plain rice on warm afternoons.
Konkan-Style Futi Kadi: Key Ingredients
Unlike the thicker yellow kadis found in northern India, futi kadi has a looser texture and a lighter finish. The base varies from household to household, though ripe mangoes are typically central. In some Konkani homes, the dish leans sweeter; others keep it sharper with extra buttermilk or green chili. Fresh coconut provides body without making it dense. The curry is blended rather than simmered for long periods, which partly explains why it suits hot weather. There is very little heaviness from oil or spice, and the tempering remains restrained.
What stands out is the contrast: sweet mango pulp meets the slight tang of curd or buttermilk, while cumin and chili cut through the softness. Served cold, it becomes less like a conventional curry and more like something designed specifically to deal with heat.
Key Ingredients Used
- 15–20 kokum petals
- 2–3 green chillies, chopped
- 2–3 tbsp chopped fresh coriander leaves
- 1 tbsp sugar
- Salt to taste
- 2 tsp ghee
- 1 tsp mustard seeds
- ½ tsp asafoetida (hing)
- 3 cups water
Chef Sanjeev Kapoor's Step-by-Step Futi Kadi Recipe for Summer
- Place the kokum petals in a bowl and pour over 3 cups of water. Leave them aside for around 35–40 minutes so the kokum softens properly and releases its color and tanginess into the water.
- Once soaked, strain the mixture through a fine strainer into another bowl or jug. Add the chopped green chillies, coriander leaves, sugar, and salt. Stir until the sugar dissolves completely.
- Heat the ghee in a small pan. Add mustard seeds and allow them to splutter. Mix in the asafoetida briefly before pouring the tempering directly into the kokum mixture. Stir once more.
- Pour into serving glasses and serve chilled or at room temperature.
Chef Sanjeev Kapoor's Simple Tips for Refreshing Futi Kadi
- Older dried kokum petals usually give a deeper color and stronger flavor than very fresh ones.
- If the drink tastes too sharp, a little extra water can soften the tanginess without affecting the overall balance.
- The recipe is meant to stay light and refreshing, so the chillies are added more for aroma than heat. Many people chill the drink for some time before serving during especially humid afternoons.
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