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Capsicum curry in Besan/Kadalai maavu is a northern dry curry . This is a highly aromatic and tasty curry with only a few ingredients. Goes great with Parothas, chapathis and poories. Does not spoil in fridge for a week or so.

Capsicum 3 medium sized
Green Chillies 2 Nos
Kadalai Maavu (Besan) 3/4 cup
Red Chilli powder 1/2 spoon
Turmeric powder 1/4 spoon
Asafoetida 1/2 spoon (raw)
Asafoetida 1/4 spoon (with tempering)
Salt to taste
Oil 1.5 to 2 ladles
Mustard 1/2 spoon
Fenugreek 1/2 spoon


Take kadalai maavu (besan) and add chilli powder, salt for maavu, Turmeric powder, Asa0foetida and mix thoroughly. Now add a little oil and again mix. Now add water and make thick batter like dosai batter. set it aside. Dice Capsicum in 1.5 cm cubes and slice green chillies in round slices and set aside. 

Take oil in a kadai and add mustard and fenugreek seeds. Heat on a low flame. When mustard splutters, add 1/4 spoon of Asafoetida and immediately add Capsicum and green chillies which you have diced add salt for capsicum. Turn briskly for about two minutes. The capsicum would become slightly soft and a fine aroma would spread. 

Now slowly pour the Kadalai maavu batter in Kadai and keeping the flame still on medium /low, go on briskly turning. The maavu would start simmering with bubbles of air bursting. Take care not to let your hand be smeared with hot LAVA of Kadalai maavu. You must see that the maavu does not stick at the bottom. All the water would get evaporated in about three to four minutes and you must also ensure that the maavu is properly cooked and does not remain uncooked. 

Remove from fire and garnish with Kothumalli and serve hot with Roti/chapathi/poories.


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