Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 2 x 16 oz tin - red kidney beans (cooked)
  • 2 x 16 oz tin - Hominy (cooked corn)
  • (alternatively, soak 2 cups of dried corn overnight and boil in a pressure cooker for 13 minutes)
  • 1 x 16 oz tin - coconut cream
  • 2 -medium size ripe tomatoes, diced
  • 1 - medium size red onion, diced
  • Fresh lime juice
  • 3 - hot fresh green chillies, chopped
  • 1/2 tsp - turmeric powder
  • 1/2 tsp - cumin
  • 1 tbsp - cooking oil
  • chopped fresh green dhanias

How to Make Makandi

  • Heat 1 tbsp cooking oil in a pot. Add cumin and turmeric.
  • As soon as the cumin starts to splutter, add the chopped onions and cook until golden.
  • Add the diced tomatoes and cook well until oil separates.
  • Add the ready cooked red kidney beans and the ready cooked Hominy, stir well and cook over low heat.
  • Add salt to taste, fresh green chillies, half of the fresh dhania and lime juice to taste.
  • Add the coconut cream just before serving, bring to a quick boil and serve.
  • Garnish with remaining dhania.