Quail Egg Roast (Boiled Quail Eggs in Shallots, Chilly flakes and Tamarind )/ Kaada Mutta Roast (Puzhungiya Kaada Mutta Ulliyum Mullakum pulliyum ettathu)

Quail Egg (kaada Mutta) is a very healthy and tasty delicacy in many parts of the world. In kerala (India) it is very popular. You know guys, this small egg contains appreciable amount of vitamins and minerals. That is three times more than normal chicken egg. You can find some information here. We can prepare many tasty recipes with quail eggs (Kaada Mutta). Here I would like to share a simple and tasty quail egg (Kaada Mutta) recipe with shallots, chilly flakes and tamarind juice. It is a good finger food or starter as well as a perfect side dish for chappathi or appam. Here is the simple recipe, make a try and enjoy 🙂

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Recipe Type Finger Food/ Side Dish
Cooking and Preparation Time 10 to 15 minutes
Serve to 2 or 3

method For Quail Egg Roast (Boiled Quail Eggs in Shallots, Chilly flakes and Tamarind)

Ingredient Quantity Notes
Quail Eggs 15 to 18
Oil 1 ½ Table spoon
Shallots/ Pearl Onions (Kochully) 100g Peeled and diced
Chilly Flakes 1 Table spoon Refer Notes
Tamarind Juice 1 Table spoon Thick
Salt As per required
Water For Hard Boiling Quail eggs

Method For Quail Egg Roast (Boiled Quail Eggs in Shallots, Chilly flakes and Tamarind)

quil egg roast method (640x480)

• Hard boil quail eggs in a sauce pan with sufficient water (eggs must be covered with water) and ¼ teaspoon salt.
• Boil 8 to 10 minutes. Turn off the heat and leave it to cool.
• When cooled, remove its shell. (It is really challenging for me 😉 but quite interesting too 🙂 ). Keep aside.
• Place diced shallots in a mortar and pestle or a food processor.
• Grind and make a smashed form. Keep aside.
• Heat oil in a non-stick pan. Add smashed shallots and sauté well.
• When golden brown, lower the flame and add 1 table spoon chilly flakes. Sauté well.
• When it’s well mixed with shallots, add 1 table spoon tamarind juice. Mix well and add a pinch salt for gravy.
• When it’s well mixed, add boiled quail eggs and stir continuously.
• The eggs are well covered with the dry gravy, turn off the heat.
• Taste and add salt, if required. Serve hot and enjoy 🙂

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Notes and Tips:

You can use 1/2 to 3/4 tablespoon chilly powder instead of 1 tablespoon chilly flakes but chilly flakes gives you a special and different taste.You can prepare your own chilly flakes in your home, it is very simple process. You can find the recipe HERE

Remove the egg shell, when well cooled. Otherwise it will be damage during peeling

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