Kaadai gravy, a spicy South Indian style Quail gravy prepared with basic spices and coconut milk.
Quail is called Kaadai in Tamil, Bater in Hindi and Pitta in Telugu. It is a small bird and the meat is widely available in many places now. Quail is comparatively tastier than chicken meat according to me. Of course, it has a bony physique and has lots of smaller bones with some firm meat covered the bones.
As I always say in any meat the pieces that stick with bones are tastier than the pure boneless part. But if you are a boneless meat lover, this Kaadai/quail may not interest you.
Kaadai gravy | Quail gravy | Kaadai kuzhambu recipe
For chicken lovers, I have posted many delicious chicken recipes in my earlier posts.
Yummy chicken recipes from my blog:
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Kaadai gravy | Quail gravy | Kaadai kuzhambu recipe
Ingredients
- Ingredients:
- 4 quail (Kaadai)
- To soak & grind:
- 8 cashews
- 1 tbsp peppercorns
- Whole spices:
- 1 tsp fennel seeds
- 2 cinnamon
- 4 cloves
- 3 tbsp oil
- 1 green chilli
- 3 onions
- 3 tomatoes
- 1 sprig curry leaves
- 1 tbsp gg paste
- ¼ tsp turmeric powder
- 1.5 tsp chilli powder
- 1 tsp coriander powder
- 2 cups water
- Salt as per taste
- 1 cup coconut milk
- Coriander leaves
Instructions
- Preparation:
- Clean and cut the quails into comfortable sized pieces. I like to use whole cleaned pieces.
- Chop onions and tomatoes.
- Prepare gg paste with 2 inches of ginger and 10 garlic cloves. I always keep gg paste stored in my refrigerator.
- Extract one cup of thick coconut milk and keep aside. Beginners, please see the process of coconut milk extraction in the tips section.
- Soak cashews and peppercorns in some water for 15mins. Grind them into a smooth paste and keep ready.
- Recipe:
- Heat oil in a broad flat pan and season with cloves, cinnamon sticks, fennel seeds and a slit green chilli.
- Allow them to crackle and add onions.
- Add some salt to cook onions fast. Saute them very well for a few minutes until they become brown color.
- Add some curry leaves.
- Put ginger garlic paste and cook well to remove the raw smell.
- Now add tomatoes and cook them full soft.
- Some turmeric powder, chilli powder and coriander powder.
- Add some water to cook the masala.
- Now add the Kaadai pieces and mix with the masala.
- Pour a cup of water, cover and cook the quails for 8 to 10mins depending on the size of the pieces.
- When quail pieces are completely cooked add cashews pepper paste and mix well.
- Add salt for the gravy as per your taste.
- Finally, add the cup of coconut milk and mix well.
- Let the gravy cook for few minutes in low heat and finally, add coriander leaves.
- Switch off and serve with hot rice.
Video
Notes
1) For extracting coconut milk, grind the coconut pieces with some water to smooth paste. Take a Muslin cloth or clean white cotton cloth(a large kerchief also works well), wet it with water and squeeze well. Now take a correct sized vessel, place the wet cotton cloth on it, take ground coconut paste and squeeze hard. Collect the thick coconut milk in the vessel and use in gravy.
2) If you prefer smaller pieces, you can chop them into two or three pieces.
Nutrition
Preparation:
- Clean and cut the quails into comfortable-sized pieces. I like to use whole cleaned pieces hence didn’t cut them.
- Chop onions and tomatoes.
- Prepare gg paste with 2 inches of ginger and 10 garlic cloves. I always keep gg paste stored in my refrigerator.
- Extract one cup of thick coconut milk and keep it aside. Beginners, please see the process of coconut milk extraction in the tips section. If you are running out of time to make coconut milk, you can use readymade coconut milk or grind two coconut pieces along with cashews and use it instead.
- Soak cashews and peppercorns in some water for 15mins. Grind them into a smooth paste and keep them ready.
Recipe:
- Heat oil in a broad flat pan and season with cloves, cinnamon sticks, fennel seeds and a slit green chilli. Allow them to crackle and add onions.
- Add some salt to cook onions fast. Saute them very well for a few minutes until they become brown color.
- Add some curry leaves.
- Put ginger garlic paste and cook well to remove the raw smell.
- Now add tomatoes and cook them full soft.
- Some turmeric powder, chilli powder and coriander powder.
- Add some water to cook the masala.
- Now add the Kaadai pieces and mix them with the masala.
- Pour a cup of water, cover and cook the quails for 8 to 10mins depending on the size of the pieces.
- When quail pieces are completely cooked add cashews pepper paste and mix well.
- Add salt for the gravy as per your taste.
- Finally, add the cup of coconut milk and mix well.
- Let the gravy cook for few minutes in low heat and finally, add coriander leaves.
- Switch off and serve with hot rice.
Tips:
1) For extracting coconut milk, grind the coconut pieces with some water to smooth paste. Take a Muslin cloth or clean white cotton cloth(a large kerchief also works well), wet it with water and squeeze well. Now take a correct-sized vessel, place the wet cotton cloth on it, take ground coconut paste and squeeze hard. Collect the thick coconut milk in the vessel and use it in gravy.
2) If you prefer smaller pieces, you can chop them into two or three pieces.
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