Kaadai (Quail) Masala Fry – A South Indian Favourite

Name: Kaadai (Quail) Masala Fry – A South Indian Favourite
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 medium Kaadai (quails), cleaned and cut into halves; 2 onions, long sliced; 6 shallots,; 1 inch of ginger; 6 garlic cloves are ground into a paste; 2 tomatoes, chopped as wedges; 1 tsp zeera (cumin seeds); 1 small cinnamon stick; 1 star anise; A few curry leaves; 1 1/2 tsp chilli powder; Rock salt, as required; half tsp black pepper powder; 3–4 tbsp oil (a little extra for rich frying); as needed Water; Fresh coriander leaves, chopped (for garnish)

Ajith Siva @cook_26417369

A spicy and aromatic South Indian–style kaadai (quail) fry cooked with onions, shallots, and a rich blend of traditional spices. The secret lies in using rock salt — it brings out a rustic, earthy flavour that makes this dish unforgettable. Perfect to serve with white rice or parotta.

Ajith Siva @cook_26417369

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Ingredients

30 mins

2 servings

2medium Kaadai (quails), cleaned and cut into halves
2onions, long sliced
6shallots,
1 inch of ginger
6 garlic cloves are ground into a paste
2tomatoes, chopped as wedges
1 tspzeera (cumin seeds)
1small cinnamon stick
1star anise
A fewcurry leaves
1 1/2 tspchilli powder
Rock salt, as required
half tsp black pepper powder
3–4 tbsp oil (a little extra for rich frying)
as neededWater
Fresh coriander leaves, chopped (for garnish)

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Steps

30 mins

1

In a hot kadai, pour some extra oil and sauté zeera, curry leaves, small pieces of cinnamon and star anise. Add long chopped onions and sauté with rock salt and chilli powder. This rock salt is the magic.
Add shallots, garlic, and ginger paste when the onions turn deep golden brown. Boil them a little until the paste looks brown. Then add tomatoes and stir a little. Pour a bit of water and boil it until the texture becomes like a ground paste. This stage is called 'pakkuvam' in Tamil.
2

Now, place the washed and half-cut kaadai pieces in the masala and stir carefully. Add salt as required and water based on your preferred consistency. Close the lid and cook for a while until the oil separates from the masala.
Finally, sprinkle a pinch of black pepper powder and stir on a low flame. Turn off the stove and add chopped coriander leaves for garnishing.
Serve hot with white rice or parotta