Kaada Mutta Theeyal / Quail Eggs Cooked in a Roasted Coconut Gravy


16-20 quail eggs / kaada mutta
2 cup grated coconut
small lemon sized tamarind
1/2 tsp cumin seeds
1 tsp pepper corns
1 tsp fennel seeds
2 garlic cloves, chopped
small piece ginger, chopped
2 sprig curry leaves
22-25 shallots, sliced
1/2 tsp turmeric powder
1 1/2 tbsp kashmiri chilli powder
1 tbsp coriander powder
2 green chillies, slit
1 medium potato, peeled and cubed
1/2 tsp mustard seeds
2 dry red chillies
1 1/2 tbsp coconut oil


  1. Wash and hard boil the quail eggs in water with 1/4 tsp salt for 10-12 minutes. Then remove the shell and keep it aside.
  2. Heat a pan and add grated coconut, 3-4 sliced shallots, tamarind, cumin seeds, pepper corns, fennel seeds, garlic cloves, ginger and 1 sprig curry leaves and roast well till dry.
  3. Add 1 tsp coconut oil into this and fry till dark brown. Reduce the flame to very low ( or switch off the flame) and add turmeric powder, chilli powder and coriander powder and mix well.
  4. Transfer to a plate and allow to cool. Then powder it using small jar of mixie and then grind to a smooth paste adding little water. Keep it aside.
  5. Heat 1 tbsp coconut oil in a thick bottomed pan and add 18-20 sliced shallots and slit green chillies and saute well.
  6. Add ground paste, salt and about 2 cups of water and mix well.
  7. Now add cubed potato and allow to boil well.
  8. Then add the eggs and swirl the pan and cook covered at medium flame till potatoes are cooked well and the gravy thickens. Switch off the flame.
  9. Heat 1 1/2 tsp oil in a pan and splutter mustard seeds. Add dry red chillies and curry leaves and fry.
  10. Pour this over the theeyal and mix well. Serve hot…

Recipe Source: Magic Oven

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