Kerala style quail egg roast is a semi-dry, flavourful roast where boiled quail eggs are coated in a rich, spiced onion tomato masala. It pairs wonderfully with appam, idiyappam, chapati, dosai or even with plain steamed rice, matta rice, which makes a versatile side dish for breakfast, lunch or dinner.
Quail Egg Roast Recipe
I made this quail egg roast one afternoon when I had run out of regular chicken eggs and wanted to prepare something quick. Since eggs are a staple in our meals, be it omelette, egg bhurji, egg kuzhambu, we need some egg dishes to go along with our meal.
So I thought of substituting with quail eggs. The result was surprisingly satisfying and became an instant favorite at home.
About Quail Egg Roast
This is a simplest egg dish. I normally use regular eggs in this, but this time i decided to use quail eggs and it was delicious.
It has a base of simple onions and tomatoes and can be made in few mins. It can be made in a jiffy and taste great with either rice or roti. So good.
Quail eggs, also known as kada muttai, are tiny and flavourful eggs that are packed with more nutrients than regular chicken eggs.
Despite their size, they are rich in vitamins and minerals that boost immunity and support overall health. They have a slightly rich taste and can be cooked just like regular eggs.
Similar Recipes
Quail eggs are now easily available in most local markets, so if you haven't tried them yet, this is the perfect time to give them a try. They are not only tasty but also a wholesome addition to your diet.
The dish can be prepared in two variations, some prefer a slightly runny gravy and others enjoy a thick masala.
I personally love the thicker version, where the masala is rich, aromatic and perfectly coated around the eggs without being watery. The masala clings to each egg and makes every bite truly satisfying.
I made this roast using my homemade garam masala powder and it turned out even more flavourful. The flavours are bold and make a great side dish for any meals like idli, dosai, curd rice, roti, appam, chapati, or any meal of your choice.
Ingredients
- Quail eggs : Quail eggs are small in size but packed with protein and nutrients. They absorb spices well like regular chicken eggs and make the roast rich and flavourful.
- Oil : Oil is used for sauteing the spices and roasting the eggs. You can use any cooking oil like canola oil, coconut oil or vegetable oil. Oil helps carry the flavours and make the dish tastes richer.
- Tempering spices : Cinnamon, fennel seeds and curry leaves are tempered in hot oil. They release their aroma, spice flavour and add authentic South Indian touch to the dish.
- Onion & Tomato : Onion and tomato form the base of the masala. They make a thick, flavourful masala with a perfect balance of sweetness and tanginess.
- Green chilli : Green chilli adds heat and you can adjust the quantity according to your taste.
- Ginger garlic paste : Ginger garlic paste enhances the aroma and aids in digestion.
- Spice powder : Turmeric powder, chilli powder and garam masala powder are the key spices that provide the necessary color, heat and flavourful aroma to the roast.
- Coriander leaves : Coriander leaves are used for garnishing and it adds a subtle fresh aroma and makes the dish look vibrant.
Step by Step pictures
Cooking Quail Eggs
1)These are quail eggs, they are tiny eggs which are rich in protein and other health benefits.
2)Take quail eggs in a sauce pan. Cover with water and Boil quail eggs in water for 3 to 4 mins.
3)Strain it and submerge in cold water. Let it sit in the water for 5 minutes.
4)Now gently crack the quail egg and peel the skin off.
5)It will peel off easily too. Repeat this for all the eggs.
6)Set aside till use.
Temper Spices
7)Heat coconut oil in a pan, add in fennel seeds and cinnamon and curry leaves. Let them sizzle.
Make masala base
8)Add in chopped onions, green chillies into the oil.
9)Add a pinch of salt so the onions cooks down faster.
10)Now you can see the onions have turned light golden in colour.
11)Add in ginger garlic paste and saute until raw smell leaves.
12)Add in red chilli powder, turmeric and garam masala powder.
13)Stir it into the oil for a minute.
14)Add in chopped tomatoes and cook until it gets mushy.
15)It will take around 4 to 5 minutes. If the mixture looks too dry, you may add a splash of water.
Quail egg roast
16)Add in the boiled quail eggs.
17)Toss the quail eggs into the masala. So it is coated well. with the masala.
18)Add in coriander leaves.
19)Toss to combine.
20)Serve hot.
Expert Tips
Boil the eggs : For perfectly boiled quail eggs, cook them in boiling water for about 3 to 5 minutes. Once done, immediately transfer them to cold water. This makes peeling much easier.
Use coconut oil : For the authentic Kerala aroma and flavour, use coconut oil that pairs beautifully with spices and curry leaves.
Flavor variation : You can add a pinch of pepper powder or a splash of lemon juice for extra spicy kick and refreshing flavour.
Storage : Store any leftover quail egg roast in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Add a splash of water while reheating to maintain its masala consistency.
Serving : Quail egg roast is a versatile dish that pairs well with any meal. It tastes delicious with steamed rice, matta rice or ghee rice for a comforting lunch. You can also serve it with dosai, appam, idiyappam, chapati or roti for breakfast or dinner.
FAQ
Yes, you can skip tomatoes if you prefer. Tomatoes add a mild tanginess and help create the thick masala base. If you choose to omit them, you can add a splash of lemon juice at the end of cooking to balance the flavours.
Quail eggs need only about 3 to 5 minutes to become perfectly boiled. Once cooked, transfer them immediately to cold water and allow them to cool completely before peeling. This makes the peeling process much easier.
Yes, this dish can be adjusted according to your preference. For a thick gravy style, add a cup of coconut milk at the end to make the curry rich and tasty.
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Quail Egg Roast Recipe | Kaada Muttai Roast Recipe
Equipment
Ingredients
- 20 no Quail Eggs
For Tempering
- 3 tablespoon Coconut Oil
- 1 piece Cinnamon
- 1 teaspoon Fennel Seeds
- 2 sprig Curry leaves
For Masala
- 1 large Onion peeled & chopped finely
- 2 no Green Chillies chopped finely
- 1 tablespoon Ginger Garlic Paste
- 2 medium Tomatoes chopped finely
- 1 tablespoon Kashmiri Red Chilli Powder
- ½ teaspoon Turmeric Powder
- 2 teaspoon Garam Masala Powder
For Garnishing
- 3 tablespoon Coriander leaves finely chopped
Instructions
- Boil quail eggs in water for 3 to 4 mins. Strain it and submerge in cold water. Let it sit in the water for 5 minutes. Now gently crack the quail egg and peel the skin off. Set aside.
- Heat oil in a pan, add in fennel seeds and cinnamon and curry leaves. Let them sizzle.
- Add in onions, chillies and salt. Cook this for 4 to 5 mins till it is golden. Add in ginger garlic paste and saute until raw smell leaves. Add in spice powders and mix well.
- Add in tomatoes and cook that down till it is mushy. It will take 5 minutes. Add the quail eggs into this masala and mix that well. Add in coriander leaves and mix well.Serve.
Nicol
Really nice looking meal 🙂 I was planning to do something with quail eggs and I think I'll try your recipe 🙂
ATK
Ma'am, kindly add the instructions below the pics, as is your normal style. They explain the whole process so elegantly, and make even novices want to try their hand at cooking....
Brilliant website ... two thumbs up! 🙂
Kashish Bagga
This recipe is fantastic looking i liked it