Saturday, November 29, 2014

Quail Gravy | Kaadai Gravy

Kaadai(Quail) has many health benefits when compared to chicken. Appa doesn't prefer broiler chicken for us, so when he is in chennai he frequently buys fish, mutton and kaadai. Kaadai is similar to chicken and can be cooked on the same way. We get this in the regular chicken shops. Let's see the step by step preparation:
Kaadai(Quail) -  3 (Cut into medium sized pieces)
For the Tangy-Spicy gravy: 
Tomato - 1 large or 2 Small
Coriander Powder - 1/2 tsp 
Chilli Powder - 1 tsp 
Turmeric Powder - 1/4 tsp 
Garam Masala - 1/2 tsp
To Grind 1: 
Garlic - 4 cloves 
Ginger - 1/2 inch piece 
Green chilli - 1 
Curry leaves - few
To Grind 2: 
Shallots(Small onion) - 10 to 12 
To Grind 3: 
Coconut - 1/4 cup 
Fennel Seeds - 1/2 tsp
1. Grind the ginger, garlic, curry leaves, green chilli coarsely and keep it aside. Grind the onion smoothly.
 2. In a pan add some oil and add the onion paste. Along with this add the ginger garlic green chilli paste and saute it in simmering flame until the raw smell leaves. Now add the tomato and sauté until it mashes well. Add required salt.

3. Now add the chilli powder, turmeric powder, coriander powder and garam masala. Saute it for few mins and add required water for the gravy. Bring it to boil and add the cleaned quail pieces.
4. Grind the coconut along with fennel to a smooth paste and add it to the quail masala. Allow it to cook for 10 to 12 mins.
5. Once the gravy thickens, temper mustard and curry leaves in little oil. Add this to the cooked quail masala.
The yummy quail masala is ready to be served. It can be served with appam, idiyappam, roti and rice. I served it with Idiyappam.
Points to remember:
  • Kaadai cooks faster than chicken, so if you are cooking it using pressure cooker just one whistle is enough.
  • While grinding the ginger garlic and green chilli, you can grind few whole pepper corns.
  • Grinding onions is optional but it gives nice flavour to the curry.
  • If you don't prefer adding coconut. You can skip it.
Warm Regards,
Happy's Cook - Divya

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