Kadalai Maavu Curry: Dance Of Spicy Chickpea Flour And Fenugreek
Image Credit: Gunaselvi Sridher @ southindianfoods.in

Craving for a wholesome vegetarian meal? Then try the mildly spicy and crunchy Kadalai Maavu Curry, which is among the many, wide- ranging healthy and tasty South Indian dishes. 

Kadalai Maavu Curry is a must have for its unique taste and it can be easily made at home. The chief ingredient is the Kadalai Maavu, which is roasted chickpea flour. The curry is enhanced with the  flavoring of methi, cooked with green capsicum. 

The nutty flavour of the Kadalai Maavu and the distinctive flavour of methi, coupled with the spicy and crunchy capsicum gives the Kadalai Maavu Curry a play of different tastes and textures. Add some masala, like red chili powder to spice it up, and a dash of asafoetida or hing, and you have a winner for a meal. 

The versatility of Kadalai Maavu

A variety of dishes can be made with gluten-free Kadalai Maavu. For one, it has binding properties useful to make sweets. It can be used to make everything from bondas and dosas, from fried snacks like murukkus and bajjis to sweets like burfi. Kadalai Maavu Curry is yet another healthy dish that can be eaten, as a meal, with rotis or rice, with accompaniments of coconut chutney or a bowl of curd. 

Health benefits of chickpea flour and methi

Kadalai Maavu is made from different kinds of ground chickpea called Bengal gram. While methi is good for controlling high blood sugar, high cholesterol, and is good for menstruation as well as contains high soluble dietary fibre, Kadalai maavu is gluten free, making it a good alternative to wheat flour. Kadalai is also rich in thiamine, folate, iron, phosphorus, magnesium, copper, and manganese. Overall, Kadalai Maavu Curry is, therefore, highly nutritious with capsicum being good for the heart, a good source of iron and Vitamin C, and also of antioxidants.

Here is the recipe of Kadalai Maavu Curry: 


  • 1 big onion
  • 5 green capsicums
  • 1 teaspoon red chili powder
  • 1 teaspoon asafoetida
  • 1 teaspoon turmeric powder 
  • 3 tablespoons refined oil
  • 4-5 mustard seeds
  • 4-5 curry leaves
  • 1 teaspoon urad dal


  1. Chop the onions into slices 
  2. Chop the green capsicum
  3. Mix the kadalai/besan with red chili powder, turmeric and asafoetida or hing
  4. Heat a pan, and in it, put the oil. Let it heat. Then add the mustard seeds, curry leaves, and urad dal
  5. Fry the above till the urad dal turns slightly brown
  6. Add the onions and salt to taste and fry for 2-3 minutes till the onions turn soft but not mushy 
  7. Add the capsicum, some more salt to taste, and fry till the capsicum is cooked, but make sure it doesn't become too soft 
  8. Add the chickpea mixture, and dribble a little  more oil over it,  and fry till cooked 
  9. Take off from fire 
  10. Serve hot

Savour the Kadalai Maavu Curry with rice or roti, but it goes best with the latter.