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Creamy capsicum curry served with soft chapati as a quick and flavorful homemade side dish.

15-Minute Capsicum Curry Recipe

A creamy and flavorful Capsicum Curry Recipe made with fresh capsicum, onions, roasted gram, thick curd, and everyday spices. This tomato-free curry comes together in just 15 minutes and pairs perfectly with chapati, roti, dosa, appam, pulao, biryani, or steamed rice. A simple homemade side dish that's ideal for busy weekdays.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 people
Course: gravy, Side Dish
Cuisine: Indian
Calories: 212
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Nos large green capsicums thinly sliced
  • 2 Nos medium onions thinly sliced
  • 2 tbsp roasted gram Pottukadalai / Udacha Kadalai
  • 1 tbsp red chilli powder
  • ½ tbsp garam masala
  • Salt to taste
  • 2 tbsp cooking oil for mixing the vegetables
  • 2 tbsp cooking oil for cooking
  • 4 garlic cloves finely chopped
  • ¼ tbsp cumin seeds
  • 1 tbsp gram flour Besan / Kadala Mavu
  • 100 gms thick curd Yogurt, well beaten
  • ½ cup water adjust as needed for the desired gravy consistency
  • 5 gms fresh coriander leaves finely chopped

Equipment

  • Mixing Bowl
  • Frying Pan / Kadai
  • mixer grinder

Method
 

  1. Roast the roasted gram over low heat for 5 minutes. Let it cool completely, then grind it into a coarse powder and keep it aside.
  2. Prepare the vegetable mixture. In a mixing bowl, combine the sliced onions, sliced capsicum, ground roasted gram, red chilli powder, garam masala, salt, and 2 tablespoons of oil. Mix well and keep aside.
  3. Heat the remaining oil in a pan. Add the chopped garlic and sauté until lightly golden. Add the cumin seeds and let them splutter.
  4. Add the prepared capsicum mixture and sauté for about 5 minutes until the onions soften slightly.
  5. Add the gram flour and cook for 2 minutes to remove the raw smell.
  6. Beat the curd until smooth and add it to the pan. Mix well, then pour in ½ cup of water or adjust the quantity to your preferred gravy consistency.
  7. Cover and cook on low flame for 2–3 minutes until the capsicum is cooked and the gravy turns creamy.
  8. Turn off the stove. Garnish with chopped coriander leaves and serve hot with chapati, roti, dosa, appam, pulao, biryani, or steamed rice.

Notes

  • Roasted Gram Alternative: If you don't have roasted gram (pottukadalai/udacha kadalai), you can use roasted groundnuts (peanuts). It gives the curry a slightly different flavor but still creates a rich and creamy texture.
  • Use Fresh Thick Curd: Always use fresh, thick curd for the best taste and texture. Sour curd can make the curry tangy, and watery curd may affect the consistency.
  • Cook on Low Flame: After adding the curd, cook the curry on low flame to prevent the curd from splitting.
  • Adjust the Gravy: Add more or less water depending on whether you prefer a thick or slightly thin gravy.