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
Build a full meal around Kaadai Varuval
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 30 min
Total: 50 min
2-3 servings
Ingredients
|
3 | Quail , cleaned |
|
2 tablespoons | Ginger-garlic paste |
|
1 teaspoon | Turmeric powder |
|
2 teaspoons | Red chili powder |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Fennel Seed , crushed |
|
1 teaspoon | Black pepper powder |
|
2 tablespoons | Lemon juice |
|
to taste | Salt |
|
3 tablespoons | Coconut oil |
|
1 | Onion , finely sliced |
|
2 | Green Chili , slit |
|
1 sprig | Curry Leaf |
Instructions
- 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 Coat the cleaned quails thoroughly with the marinade and set aside for at least 20 minutes.
- 3 Heat coconut oil in a pan over medium heat.
- 4 Add sliced onions and sauté until they turn golden brown.
- 5 Add slit green chilies and curry leaves, sauté for another minute.
- 6 Add the marinated quails to the pan and cook on medium heat.
- 7 Turn the quails occasionally to ensure even cooking and browning on all sides.
- 8 Cook until the quails are fully cooked and the spices are well roasted, about 20-25 minutes.
- 9 Serve hot with rice or roti.
Tips
For a more intense flavor, marinate the quails overnight in the refrigerator.