Kaadai Varuval

Kaadai Varuval

Kaadai Varuval

Whole quail (kaadai) split and marinated in a spice paste of red chilli, garam masala, ginger-garlic, and sesame oil, then deep-fried until the bones turn crisp and the skin crackles. Quail fry is a signature Kongunadu delicacy — served hot with sliced shallots and a squeeze of lime as an appetiser or side in roadside eateries from Coimbatore to Erode.

Cuisines

Kongunadu

Best for

Lunch Dinner Snacks

Recipe

Prep: 20 min Cook: 30 min Total: 50 min 2-3 servings

Ingredients

3 quails (kaadai), cleaned
2 tablespoons ginger-garlic paste
1 teaspoon turmeric powder
2 teaspoons red chili powder
1 teaspoon coriander powder
1 teaspoon fennel seeds, crushed
1 teaspoon black pepper powder
2 tablespoons lemon juice
to taste salt
3 tablespoons coconut oil
1 onion, finely sliced
2 green chilies, slit
1 sprig curry leaves

Instructions

  1. 1 In a bowl, mix ginger garlic paste, turmeric powder, red chili powder, coriander powder, crushed fennel seeds, black pepper powder, lemon juice, and salt to form a marinade.
  2. 2 Coat the cleaned quails thoroughly with the marinade and set aside for at least 20 minutes.
  3. 3 Heat coconut oil in a pan over medium heat.
  4. 4 Add sliced onions and sauté until they turn golden brown.
  5. 5 Add slit green chilies and curry leaves, sauté for another minute.
  6. 6 Add the marinated quails to the pan and cook on medium heat.
  7. 7 Turn the quails occasionally to ensure even cooking and browning on all sides.
  8. 8 Cook until the quails are fully cooked and the spices are well roasted, about 20-25 minutes.
  9. 9 Serve hot with rice or roti.

Tips

For a more intense flavor, marinate the quails overnight in the refrigerator.