Kaadai Pirattal | Quail Masala Dry | Kaadai Masala | How to make quail masala

Quail or kaadai is a good alternative meat for chicken or protein. They are said to have low fat content and did you know even the skin has lower cholesterol content when compared to chicken. When looking for a healthier alternative one can definitely choose quails over chicken without any second thought. When i was pregnant with my daughter I was forbidden from eating chicken and quails came to my rescue during my final trimester. Pregnant women should any way consult their gynecologist before suddenly changing their diet pattern. Here's a simple yet tasty masala or pirattal kind of recipe that will pair well with sambar sadham or rasam sadham. You can try the same with chicken too. And here's the video to help you better to make the kaadai pirattal. It is not more than 3 minutes :) 

INGREDIENTS

Serves 3 people as sides
Total Preparation Time - 30 minutes 

1. Quail / Kaadai - 5 birds cut into large pieces
2. Tomatoes - 2 
3. Ginger - 1 inch long piece 
4. Green Chilly - 1 
5. Red chilli powder - 3 tablespoons 
6. Coriander powder - 1 tablespoon
7. Fennel powder - 1 tablespoon
8. Pepper powder - 1 teaspoon 
9. Turmeric powder - 1 teaspoon 
10. Salt - As per taste 
11. Cardamom pods - 1 
12. Clove - 1 
13. Cinnamon - 2 small sticks
14. Curry leaves - From 2 sprigs 
15. Coriander leaves - 1/2 cup 
16. Vinegar / Lemon juice - 1 teaspoon
17. Oil - 1/4 cup 

PREPARATION METHOD

Video recipe of kaadai pirattal 

• Wash quail pieces well in water. Take them in a bowl and add red chilli powder, turmeric powder, coriander powder, fennel powder, pepper powder, vinegar and required amount of salt. Mix well and set aside for 15 to 20 minutes. 
• Wash and chop tomatoes into cubes, remove ginger skin by scraping it off, wash and chop it. Add them both into a blender and grind well into a smooth paste. Do not add water. 
• Place a pan on flame and add oil, after it heats up, add cardamom pod, clove, cinnamon stick and curry leaves. 
• Then add the tomato + ginger paste, 1/2 tsp salt and saute well until the oil separates and gets pretty cooked. (remember the marination also has salt, so make sure not to overload with salt)
• Now add the marinated quail pieces and stir well. Cover and cook on low flame for 12 to 15 minutes. 
• Then remove the lid an cook until the water content reduces and seems like a dry curry. 
• Remove from flame and add chopped coriander leaves and mix. 
• Serve hot with rasam or sambar. (Check video recipe to learn better) 

TIP 1: Some quails may take a bit longer to get cooked just check for tenderness before removing from flame.

TIP 2: You can make it like a curry by adding some coconut milk at the end.