About The Recipe:

Kaadai Muttai Kuzhambu With Thengai Pal | Quail Egg Curry With Coconut Milk recipe, made with the main ingredient of coconut milk. It helps to enrich the curry taste. Quail eggs are tasty than the ordinary eggs. They are around one and half inch ball size only, so it cooks fast. Today I made simple curry with easy available ingredients, along with step by step images, instructions and video. Follow the recipe as below...

YouTube - Kaadai Muttai Kuzhambu | Quail Egg Curry

Recipe : Thengai Pal Kaadai Muttai Kuzhambu | Coconut Milk Quail Egg Curry Prep Time: 10 minutes Cook time: 30 minutes Recipe Cuisine: Indian Recipe Category: Quail Egg Curry Serves: 3 persons

Ingredients :

Kaadai Muttai | Quail Egg - 10 no

Cinnamon Stick - 2" long

Cloves - 3 no

Sambar Onion - 1\2 cup (chopped)

Green Chili - 2 no (slit)

Garlic - 7 no

Curry Leaves - 2 stk

Local Tomato - 1 no (chopped)

Red Chili Powder - 1 tsp

Cumin Seeds Powder - 1\2 tsp

Fennel Seeds Powder - 1\2 tsp

Pepper Powder - 1\4 tsp

Turmeric Powder - 1\4 tsp

2nd Coconut Milk - 1 cup

Salt - as required

1st Coconut Milk - 1\2 cup

Coriander Leaves - 2 tbsp (finely chopped)

Sesame Oil - 2 tbsp

Method :

To cook the kaadai eggs, first boil nine kaadai eggs with two cups of water (+ or -) and some salt for five minutes. Then cool the eggs in the water. Remove the outer shell and slice into half, keep aside.

To make the curry, heat the oil in a kadhai and roast the cinnamon stick and cloves. Add the onion, garlic, green chili and curry leaves, saute till the onion turns slightly golden colour. Add the tomato and cook till soft.

Add the red chili powder, cumin seeds powder, fennel powder, pepper powder and turmeric powder, stir for few seconds. Add the second coconut milk, half cup of water and required salt, mix well.

Boil for five minutes, add the remaining raw egg in the boiling curry, mix well and cook for about two minutes. Add the sliced egg and cook for an minute. Then add the first coconut milk and mix well. When it starts boiling, add the coriander leaves, mix well and the curry is ready.

Notes: Five minutes boiling is enough to cook the kaadai eggs, over cook may tends to hard. Always add the first coconut milk at last only.

Step By Step Images:

Kaadai muttai kuzhambu | Quail egg curry required ingredients are shown in the above image.

To cook the kaadai muttai, first boil 9 kaadai eggs with two cups of water and some salt for 5mins. Then cool the eggs in the water and remove the outer shells. Slice into half and keep aside.

To make the curry, heat the oil in a kadhai and roast the cinnamon stick and cloves. Add the sambar onion, green chili, garlic and curry leaves, saute till the onion turns slightly golden colour.

Add the tomato and cook till them turns soft.

Add the red chili powder, cumin seeds powder, fennel seeds powder, pepper powder and turmeric powder, stir for few seconds. Then add the 2nd coconut milk, half a cup of water and required salt. Mix well and cook for about 5mins to remove its raw smell.

Then add the remaining one raw egg, mix well and cook for two minutes. Add the sliced egg and cook for an minute. Then add the 1st coconut milk and mix well. When the curry starts to boil, add the coriander leaves, mix well and turn off the flame. Now the kaadai muttai curry is ready.

Serving Suggestion: Serve the kaadai muttai kuzhambu with the fried chicken. Page: Collection Of Kaadai Recipes. Variation: Similarly you can also try with chicken eggs. If you like this recipe: You will like this kaadai gravy recipe also. Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share on facebook

By Kalais