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As temperatures climb and heavier meals begin to feel tiring, many Indian kitchens quietly return to dishes that rely more on balance than richness. Thin kadis, lightly spiced vegetables, soaked rice preparations and seasonal fruits tend to appear more often around this time of year.
Along the Konkan coast, one such summer staple is futi kadi, a mango-based curry that sits somewhere between a cooling drink and a comforting meal accompaniment.Chef Sanjeev Kapoor recently shared a reel on his Instagram handle about his version of the dish online, 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 stays mild rather than heavy.
It is usually eaten cold or slightly chilled, often with plain rice on especially warm afternoons.
Konkan-style futi kadi recipe: Key ingredients to make this tangy kadi
Unlike the thicker yellow kadis found in northern India, futi kadi has a looser texture and a lighter finish. The base changes from household to household, though ripe mangoes are usually central to it. In some Konkani homes, the dish leans sweeter. Others keep it sharper with extra buttermilk or green chilli.Fresh coconut gives it body without making it dense. The curry is blended rather than simmered for long periods, which is partly why it suits hot weather so well.
There is very little heaviness from oil or spice. Even the tempering tends to stay restrained.What stands out is the contrast. Sweet mango pulp meets the slight tang of curd or buttermilk, while cumin and chilli 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 colour 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 colour and stronger flavour 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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