Kada Mutta - Quail Eggs Pepper Fry

Kada Mutta - Quail Eggs Pepper Fry

Today's recipe is a spicy and healthy quail egg fry with the spicy kick of black pepper. This recipe is all about keeping it simple- quick and easy to make and very appetizing. You can serve this as an appetizer, or serve with rice or laced pancake/appam. Gently fried quail eggs with sweet caramelized onions, fennel, curry leaves, and coconut oil add lots of flavors and it is finger-licking delicious. Quail eggs are my kid's new snacking favorite and are fun to eat.

These dainty, pretty eggs are cute as well as nutritious. It is considered a delicacy in Kerala. There is a popular saying “Aayiram kozhikku ara kaada” or half quail is equivalent to thousand chickens. Now we don't need to take it in a literal sense but it just means that quail and quail eggs have lots of health benefits. Yes it is more nutritious than your regular eggs! No wonder it is making quite a stir in the health world. If you are looking for healthy options to add to your diet, you should try quail eggs. It is an energy booster and improves metabolism. These tiny bird eggs are approximately 9-10 grams each. So you can have around 2-3 per serving. Look for quail eggs in your local grocery stores or Asian markets.

There are several recipes with kada/ quail and quail eggs. I have already posted Kerala style quail fry and quail roast but when it comes to eggs it is mostly boiled quail eggs sprinkled with salt and pepper. It is delicious on its own. Back home mom used to make kada mutta roast and sometimes pickled quail eggs. This recipe is a simple version of mom's kada mutta roast, but you can add few extra ingredients like tomatoes, bell pepper, cubed potatoes or spinach to make it more wholesome and filling. Give this recipe a try, you will surely love it.

Cooking quail eggs or Kada mutta
You can boil and cook just like the regular eggs, but it cooks faster. Place eggs in a saucepan and fill with water one inch above the eggs. Bring this water to a rolling boil and switch off the heat. Cover and let it sit for five minutes. Drain off the hot water and add cold water. Gently peel off the shell. You can refrigerate cooked eggs for 3-4 days in the refrigerator and snack on it, make egg salad or use as a cute topping for vegetable salads, stir-fried rice or pulao.

Kada mutta- Quail Eggs Pepper Fry

Cooking time- 10 minutes
Recipe type- side dish
Cuisine- Kerala/ India

Ingredients
Quail Eggs- 12
Onions-2 medium
Green chilly slit- 2
Ginger sliced- 1 tsp
Curry leaves
Fennel seeds- 3/4 tsp
Chilly powder-1/2 tsp
Pepper powder- 1 tsp
Turmeric powder- 1/3 tsp
Coconut oil- 1 tbs
salt to taste
Chopped coriander leaves- 1 tbs

Boil quail eggs and set aside.
Chop onions into thin slices and cut ginger into thin strips.
Peel eggs and sprinkle salt and turmeric powder. Coat well. Heat one tablespoon of oil in a pan and gently fry the eggs till slightly golden. Remove from the oil and set aside.
In the same pan saute onions, ginger, green chilies, and curry leaves. Add salt and saute till it evenly fried and golden brown. Mix pepper powder, chili powder, and fennel seeds and saute till oil separates. Add fried eggs and toss well. Sprinkle chopped coriander leaves and switch off the flame. Serve with lemon wedges. You can serve this as an appetizer, with steamed rice, chapathi or appam/laced pancake.

You might also like,
Quail/ Kada Fry
Kada/ Quail Roast
Tharavu Mutta Roast/ Duck egg roast
Golden Egg Curry/ Burmese sour duck egg curry
Akuri/ Parsi Style Scrambled Eggs
Easy Quinoa Egg Bhurji

Try it,
Hope you will all enjoy!

Kerala Style Kada Roast/Easy Quail Roast

Kada/ Quail Roast

Kada /Quail is a small-sized bird, and its meat is delicious and succulent. Quail meat roasted with earthy spices, caramelized onions, tomatoes, and coconut gives you the deep essence of traditional homey South Indian food.
It and can be served for holiday meal especially Christmas and Easter. Here I usually get quail and duck during the holiday season. It comes in a pack of six, so it was perfect for this roast recipe. Earlier I shared a Kerala style spicy Kada/quail fry.
This quail roast recipe is taking the fried quail to the next level-roasting it along with caramelized onion and spices and coconut. Do not rush with the process of caramelizing the onion. It imparts a unique flavor and enhances the taste of the curry. It is flavorful and delicious. Spicy Kerala quail roast has very little gravy and is a semi-dry version. It can be paired with rice, chapathi or fried rice. Try this recipe..guarantee it will provide you an exotic eating experience. Happy Cooking!

Prep time- 10 minutes
Cooking time- 30 minutes
Cuisine- Kerala/South Indian

Ingredients
Kada/ quail- 4
Chilly powder -1 tsp
Turmeric powder-1/3 tsp
Ginger garlic paste- 1/2 tsp
Salt to taste

For the Masala
Thinly sliced Onion- 2 medium

Tomato- 2

Crushed shallots- 1/2 cup
Ginger- 2 inch thick piece

Garlic- 5-6 pods
Green chilly- 2
Kashmiri Chilly powder-1 tsp
Turmeric powder- a pinch
Curry leaves - a few

Sliced coconut- 2 tbs
Pepper powder- 1/2 tsp
oil

Roast and make a powder

Coriander seeds- 3/4 tsp

Fennel seeds- 1/2 tsp

Clove-2

Cardamom- 2 tsp

Cinnamon stick- a small piece

Black pepper - a few

First step is to prep and marinate the quail. Give a two or three gashes on the breast part. It is best if you can marinate overnight or at least one hour before frying the quail. Do not deep fry till crispy. You don't want the meat to dry out.
Dry roast all your spices in the low flame till there is a nice aroma. I grind all my spices in a coffee grinder. You can also double or triple the recipe to make a larger batch and store in an air tight container. This spice blend is good for any meat preparation.
The final part is to make the masala. Do not rush with the process of caramelizing the onions. Slow cooking of the onions, garlic, ginger and tomatoes imparts great flavor and texture.The perfect time to add your spices is when the oil separates from the masala. Now coming to the recipe...

Dry roast the ingredients listed under 'Roast and powder'. Roast in low flame and then make a fine powder and set aside.

Clean and marinate the quail with chilly powder, turmeric powder, salt and ginger garlic paste. Cover and refrigerate for at least one hour

Heat oil in a pan and shallow fry it till it is slightly crispy in the outside. Remove this from the oil and set aside.
Make a course mixture of shallots, ginger, garlic and green chilly.
In the same pan add curry leaves and sliced coconut. When coconut slices turn golden brown add thinly sliced onion and saute for two minutes.Into this add the crushed onion and ginger garlic mixture and saute till onions become golden brown. Add chopped tomatoes and cook till it turns mushy and oil separates. Now the fried quail goes into the pan, mix gently and add 1/2 cup water. Cover and cook for 6-7 minutes in low flame. Sprinkle the roasted spice mix and allow the gravy to reduce and or till it is semi dry. Serve with rice, appam or chapati.

Like this recipe, try similar recipes,

Kerala Quail/Kada Fry
Kerala Duck Roast

Tandoori Chicken
Kozhi Nirachathu/Malabar Stuffed Chicken

Try this,
Hope you will all enjoy!

Quail/Kada Fry

Quail/Kada Fry

Today's recipe is a Kerala  delicacy, spicy deep fried Quail/Kada.It had been years since we had any and so when we found this in our local Mediterranean store, I was super excited.Crispy kada fry was the first thing that came to my mind. Quail is small bird but its meat is tasty, tender and succulent.I remember my grandmother saying that quail and its eggs are healthier than chicken. This is an easy to cook recipe with wonderful flavor of aromatic spices,  curry leaves and coconut oil.Try this recipe,you will surely love it


Ingredients

Quail/ Kada kozhi-  5

To make the marinade

Ginger garlic paste- 1 tsp

Kashmiri chilly powder- 2 tsp

Add as per your spice tolerance ) 

Pepper Powder- 1/2 tsp

Turmeric powder- 1/4 tsp

Garam Masala- 1/2 tsp

Fennel powder- a pinch

lemon juice- a few drops

Corn starch-1/2 tsp(optional) 

Salt to taste

Curry leaves- a few

Thinly sliced ginger- 1 tsp

Oil for frying

Clean and pat dry the quail and make two or three gashes. 

Mix all ingredients listed under marinade into a smooth paste.Marinate the meat for half an hour.

Heat  coconut oil,approximately 1 1/2 cup in a pan on medium high temperature.  Fry in batches, one side for about four to five minutes. When one side is crispy turn around and  fry the other side.

Add the curry leaves and the sliced ginger at this stage for more flavor and taste. 

Fry till the kada/quail  is cooked and crispy.It will take around 10-12 minutes.You can drizzle a few drops of lemon juice before serving.

You might also like,
Kada Roast/Quail Roast
Indian Spice Roasted Cornish Hen
Kerala Chicken Roast
Coq au Vin/Anglo Indian Rooster Curry
Chicken Mulakittathu

Try this,
Hope you will all enjoy!