The art of classic cooking

Thursday, 11 September 2014

Kaadai kulambu (quail curry)

Hai everyone, has anyone has heard of Kaadai (Quail), a small bird, but it taste so good than your chicken.This kaadai gets cooked soon and tastes heavenly with rice, roti, idli, dosa and even poori. Do try and tell me...


Kaadai - 1/2 kg
Oil - 2 tbsp
Shallots - 15
Tomato - 1
Water - 1 cup
Ginger garlic paste - 1 tsp
Curry leaves - 10
Salt  - to taste
Coriander leaves -  few

To roast & grind:

Oil - 1 tsp
Dry red chilli - 3
Coconut - 1/2 cup
Mustard - 1/4 tsp
Saunf - 1/4 tsp
Cumin seeds - 1/4 tsp
Turmeric powder - 1/4 tsp

1) Clean Kaadai completely. Roast the items under the heading To Roast And Grind and grind them to a fine paste.  Now in an earthernware ware( I prefer non veg in earthernware ware as it gives good taste and the non veg also gets cooked so well :) )add oil,then shallots and then fry until they are translucent.

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3) Now go on with ginger garlic paste and fry until raw smell leaves then add tomatoes and fry until mushy. Next add turmeric.

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4) Now add your Kaadai and fry for two minutes and then add the grinded masala.

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5) Next add a cup of water and salt to taste. Let it boil for five minutes in medium high flame,and reduce the heat to low,and cover and cook until the Kaadai is cooked and the oil starts to separate on top (approx 20-25 minutes). Finally garnish with coriander leaves.

Serve hot and enjoy!!!

This is medium spicy. Add some chilli powder for some nice hot spicy kaadai.



  1. I never cooked it but I think my grandma use to cook it when ever visited her in the village. My brother use to like this bird a lot.