Quail Egg Roast Recipe | Kaada Muttai Roast Recipe
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.
Equipment
Cooking pot
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.
Nutrition
Nutrition Facts
Quail Egg Roast Recipe | Kaada Muttai Roast Recipe
Serving Size
1 servings
Amount per Serving
Calories
139
% Daily Value*
Fat
12
g
18
%
Saturated Fat
9
g
56
%
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
1
g
Cholesterol
42
mg
14
%
Sodium
49
mg
2
%
Potassium
266
mg
8
%
Carbohydrates
9
g
3
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
2
g
4
%
Vitamin A
1194
IU
24
%
Vitamin C
32
mg
39
%
Calcium
44
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.